Pizzelles are a tradition for many families during the holidays and a gluten-free version of this classic Italian cookie is possible! These Gluten-Free Italian Pizzelles are thin and crisp and have the same sweet anise flavor you love.
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 for our favorite Italian cookies. She surprised us with a box of gluten free pizzelles on our doorstep! We've now been making the same pizzelle 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 basic pantry staples, then you're on your way to making a gluten-free version of the classic Italian waffle cookies.
Only five ingredients to be exact!
- Pure Anise Extract
- Gluten-Free Bisquick
Plus, you always need some confectioner's sugar for sprinkling on top!
When the pizzelles are removed from the hot iron, they are very malleable. You have a few seconds to mold them into any desired shape.
They can also be used for a cannoli shell, or fold them into small waffle cones to fill with ice cream.
If you've tried this recipe, be sure to tag me on instagram @thrivingglutenfree so I can see how it turned out!
Gluten Free Italian Pizzelles
- 1 ¾ cups Gluten Free Bisquick
- 3 Large Eggs
- ¾ cup Sugar
- ½ cup Melted Butter 1 stick. Use Earth Balance for Dairy-Free
- 1 tablespoon Pure Anise Extract
- Confectioner's Sugar for sprinkling
- 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 streamwhile continuing to whisk until well blended.
- Add the bisquick. Using a spoon or spatula, stir everything together until just combined. Do not over mix.
- Each pizzelle press is slightly different, so you should follow the instructions that came with your particular press. Scoop the batter by the tablespoon into the center of the design. Bake them the length of time needed to achieve your preferred level of darkness. Typically, this takes 25-30 seconds for each set.
- Let cool on a papertowel or wire rack. Do not stack while cooling. Store in an airtight container in the pantry. These pizzelles also freeze well for up to two months!