Casein/Dairy FreeDecember-January 2016

Gluten-Free Pizzelle


Gluten-Free Pizzelle

Photography by Jeff Rasmussen

Dusted with confectioners’ sugar, these Italian gluten-free waffle cookies are deceptively easy to make. All you need is a pizzelle iron. This versatile batter can also be used to make Norwegian krumkake and Russian trubochki; wrap the warm pizzelle around a small dowel or cone and stuff them with Cream Filling. This recipe can be made with egg replacement.

10 tablespoons butter or dairy-free alternative, melted and cooled
3 large eggs, beaten
cup granulated sugar
1 tablespoon pure vanilla extract
teaspoon pure almond extract, anise extract or lemon extract
2 cups Jules’ Homemade All-Purpose Flour Blend
2 teaspoons baking powder
-Confectioners’ sugar, for dusting

1. Melt butter and set aside to cool. In a mixing bowl, whisk together eggs and sugar until light, about 3 minutes. Stir in cooled butter and flavor extracts.

2. In a small bowl, whisk together flour blend and baking powder. Stir into egg mixture in the larger bowl. Batter will be stiff, tacky and wet.

3. If directed by your pizzelle iron instructions, brush pizzelle plates with a small amount of cooking oil. Preheat pizzelle iron.

4. Spoon 1 to 1 teaspoons batter into the middle of each preheated plate. (You may need slightly more or less batter depending on the size of your iron.) Close the lid. Batter should spread across the entire plate. Cook each pizzelle according to manufacturer’s directions. (It took us about 3 minutes for each set of 2 pizzelle.)

5. When cooked, transfer pizzelle to a wire rack and let cool. Dust with confectioners’ sugar. If making rolled and cream-filled cookies (krumkake or trubochki), immediately wrap each warm pizzelle around a dowel or cone to form a tube. Repeat with remaining batter, re-oiling pizzelle plates, if necessary.

6. Let pizzelle cool completely before serving or storing in the freezer. If they become soft after storing or freezing, arrange them in a single layer on a cookie sheet and bake 3 to 5 minutes in a 300F oven to restore crispness.

Each pizzelle without cream filling contains 72 calories, 3g total fat, 2g saturated fat, 0g trans fat, 23mg cholesterol, 24mg sodium, 10g carbohydrate, 0g fiber, 4g sugars, 1g protein, 7Est GL.

For Egg-Free Pizzelle, omit 3 eggs. Mix 2 tablespoons golden flax meal with 6 tablespoons hot applesauce. Let cool. Mix 2 tablespoons arrowroot powder or cornstarch with 2 to 3 tablespoons water. Combine 2 mixtures to replace eggs in step 1.

Cream Filling

Use this creamy filling to stuff rolled Pizzelle. It’s slightly sweet, guaranteed to please every palate.

cup butter or dairy-free alternative, softened
4 ounces cream cheese or dairy-free cream cheese
cup confectioners’ sugar, sifted
teaspoon vanilla paste or vanilla bean, split and scraped

1. Using a whisk attachment on an electric mixer, cream the butter and cream cheese.

2. Once smooth, add the sugar and vanilla paste and whip until light and smooth.

3. Fill a piping bag with filling. Alternatively, place it in a plastic food storage bag with a small corner cut out.

4. Pipe filling into both sides of every cooled and rolled pizzelle.

Each tablespoon contains 58 calories, 5g total fat, 3g saturated fat, 0g trans fat, 15mg cholesterol, 16mg sodium, 2g carbohydrate, 0g fiber, 2g sugars, 0g protein, 2Est GL.
Each rolled pizzelle with cream filling contains 107 calories, 7g total fat, 4g saturated fat, 0g trans fat, 33mg cholesterol, 33mg sodium, 11g carbohydrate, 0g fiber, 5g sugars, 1g protein, 7Est GL.
Jules’ Homemade All-Purpose Flour Blend


To make very fine rice flour, process regular rice flour in a food processor, blender or clean coffee grinder until very fine.

1 cup cornstarch, tapioca starch or arrow- root powder
1 cup potato starch, tapioca starch or arrowroot powder
1 cup very fine white rice flour, sorghum flour or buckwheat flour
cup corn flour, millet flour, sorghum flour or brown rice flour
cup tapioca starch, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum

1. Whisk ingredients together in a large bowl until well combined.

2. Refrigerate in a large zip-top bag or a sealed container until used.

Each cup contains 522 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 123g carbohydrate, 4g fiber, 0g sugars, 4g protein, 74 Est GL.

Recipe excerpted with permission from Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard. Available from Da Capo Press, a member of The Perseus Books Group 2010. Jules’ readymade flour blend is available at

Comments (1)

I just made these pizzelles and they turned out great! They browned a bit faster than my old regular flour recipe but that is an easy fix. I added a bit of cinnamon & vanilla to my dough and filled them with homemade caramel and they are to die for. This is my first GF Christmas and am glad I can have something this good, thank you for the recipe!

Posted by: Meesh | December 23, 2017 6:58 PM    Report this comment

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