Italian Pizzelles {GF & DF}

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 the past seven 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!

Italian Pizzelles {GF &DF}


  • 1  3/4 cups Gluten Free Bisquick
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup(or 1 stick)Earth Balance Butter, melted
  • 1 tbsp Pure Anise Extract
  • Confectioner’s Sugar for sprinkling, if desired


  1. Add the anise and vanilla to the melted butter and set aside.  Whisk together the eggs and sugar until well combined.
  2. Add the melted butter mixture to the eggs and sugar in a slow steady stream while continuing to whisk until well blended.
  3. Add the Bisquick. Using a spatula stir everything together until just combined. Don’t over mix.
  4. Each Pizzelle Press is slightly different so you should follow the instructions that come with your particular machine.  Bake them for the length of time needed to achieve your preferred level of darkness.
  5. Let cool on a paper towel and store in an airtight container in the pantry.

You can also use these Pizzelles for Homemade Choco Tacos or fold them into waffle cones!


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