My grandmother made fresh pizzelles and brought them to every family gathering. Holidays, birthdays, graduation parties….she had a container of pizzelles just about every time we saw her! After my daughter was diagnosed with Celiac Disease, it was sad to think of all the family traditions that would end because they revolved around food. We quickly learned that it wasn’t the end….we could keep the tradition alive by recreating any and ALL things we loved into a version that would be celiac safe ❤
Around Christmas time of that year, one of my amazing friends had come up with this recipe and surprised us with a box of gluten free pizzelles! We’ve now been making the same recipe for many years. I’ve even heard some family members whisper that they might be better than the original Italian recipe 😉 Shhh….don’t ever tell my grandmom I said that!
All you need is a pizzelle iron and a few simple ingredients and you’re on your way to making a gluten free version of these classic Italian waffle cookies.
Gluten Free Italian Pizzelles
- 1 3/4 cups Gluten Free Bisquick
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup(1 stick) melted Butter(Earth Balance for DF)
- 1 tbsp Pure Anise Extract
- Confectioner’s Sugar for sprinkling, if desired
- Add the anise to the melted butter and set aside. In a medium size bowl, whisk together the eggs and sugar until well combined.
- Add the melted butter mixture to the eggs and sugar in a slow steady stream while continuing to whisk until well blended.
- Add the Bisquick. Using a spoon or spatula stir everything together until just combined. Don’t over mix.
- Each Pizzelle Press is slightly different so you should follow the instructions that come with your particular machine. Scoop the batter by the tablespoon intothe center of the design Bake them for the length of time needed to achieve your preferred level of darkness. Typically this only takes 25-30 seconds for each set.
- Let cool on a paper towel or wire rack and store in an airtight container in the pantry.