Sunday, January 19, 2014

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Gluten Free Pizzelles

Gluten Free PizzellesI made a couple of different gluten free/sugar free holiday cookies this year. I posted a recipe for the spritz cookies earlier and wanted to share these too because they turned out surprisingly well. If you've never hard these they are like a flat crispy waffle, made much like you would make a waffle. The batter texture and consistency is similar but as they cool they become crispy and you can even form them into a cone and fill them up with fruit or whatever else you'd like.

I looked at a few different recipes online and finally decided on a recipe on I wasn't sure how well a gluten free version of these would come out. I didn't really think they'd be as crispy but I was pleasantly surprised.  The recipe actually calls for adding cooked quinoa to the batter which I found strange but I went with it.  I made a couple of substitutions to the original recipe. I'm used to traditional Italian pizzelles which are anise flavored and have anise seed in them so instead of using vanilla and almond extract I used vanilla and anise and added some anise seed.  I have 17 different gluten free flours but sorghum isn't one of them so I substituted amaranth.

Recipe: Gluten Free Pizzelles

Adapted from:
Yield: approximately 25-30
Total time: 20 minutes

1 Cup Amaranth (or sorghum) flour
1/4 Cup brown rice flour
1/2 Cup potato starch
1/2 Cup cooked quinoa
2 tsp baking powder
2 tsp anise seed
1 tsp powdered stevia
3 large eggs
1/3 cup coconut oil, melted
2 tsp vanilla extract
1 tsp anise extract
1/2 cup maple syrup

1. Preheat cookie press and spray with non-stick cooking spray.
2. Add dry ingredients, including quinoa in medium mixing bowl.
3. Beat eggs in large mixing bowl until smooth. Whisk in the coconut oil and extracts. Add syrup slowly while whisking until well combined.
4. Beat in dry ingredients until smooth.
5. Add a tablespoon of batter onto pizzelle iron and close, cooking for approximately one minute.
6. Let cool on wire rack. 

Pizzelle Making

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