Gluten-free pizelles

Pizelles are another Italian tradition that I got from my boyfriend's family.  I bought a pizelle iron and made a few batches in December 2010, but in November 2011 I cut wheat out of my diet.  After a year of experimenting with wheat free baking, I realized that a lot of the texture and structure of the pizelle comes from the beaten eggs, so I decided to try a basic recipe, using one of the commercial gluten free flour blends.  The resulting pizelles are very delicate and crumbly, but absolutely delicious.

I substituted the flour by weight, but increased the vanilla content, since GF baked good seem to need a little more vanilla to taste right.


3 eggs
3/4 c sugar
3/8 t salt
1/4 t vanilla powder
3/4 t vanilla extract
220 grams King Arthur Flour Gluten-Free Multipurpose Flour
2 teaspoons  baking powder
1/2 c butter, melted

Beat the eggs and sugar until thick and lemon yellow.  Add the vanillas, and then beat in the flour and baking powder, scraping down the bowl as necessary.  (You don't have to worry about overdeveloping the gluten and making the pizelles tough!)  Stir in the melted butter.

Cook according to the instructions of your pizelle iron.  The finished pizelles will be light tissue paper while they're warm -- I slid them onto a wide plastic pancake turner to transfer them to a cooling rack.