[Sca-cooks] Gluten Free Pizelles?

[Terry Decker]

Here are a few I picked up from 
http://www.kasbahouse.com/forum/snitz/topic.asp?TOPIC_ID=10 . I haven't 
tried using them, so you are on your own. Comments with the recipes are from 
the site.

Bear

Gluten-Free Pizzelle 1

This recipe was kindly sent in by one of our visitors who found it in a 
newspaper. I have tried it, however, it was a complete disaster. It is 
posted here as a guide, and if you were successful, please tell me what I 
did wrong!!

FULL BATCH
5 Eggs
3 or 4 cups Corn Meal, depending on humidity, until dough is smooth, not 
sticky.
1 1/2 cups "Vanilla Sugar" (this is sugar that has had a vanilla bean stick 
in it for one week or longer, which will replace vanilla extract)
1/2 lb. Butter
2 Tbs. Anise flavoring

Mix ingredients together and refrigerate for 5 hours. Roll into 1 to 2 inch 
balls and cook on a pizzelle iron until golden or desired color.

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Gluten-Free Pizzelle 2

This recipe was kindly sent in by Joe Mataloni who's daughter has a wheat 
and dairy allergy.

FULL BATCH
6 Eggs
1 1/2 Cups Sugar
4 tsp. Baking Powder
2 sticks melted margarine (Joe notes that Blue Bonnet is the only one that 
does not have the ingredient that most dairy allergies are bothered by.)
2 Tbsp. Anise Oil
3 1/2 to 4 Cups Gluten Free Flour Mix (one part tapioca flour, one part 
potato starch flour and one part rice flour)

Cream eggs and sugar. Add melted margarine and anise oil. Mix baking powder 
and flour mix together and gradually add to wet ingredients. Continue as 
with regular pizzelle recipe. Discard the first two cookies.

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Gluten-Free Pizzelle 3
This recipe was posted by Michael Jones at a web site for Celica's.

FULL BATCH

1/4 Cup GF Margarine
2 Ener-G Foods powdered egg whites (egg whites from two eggs can be used if 
powdered egg whites are not available)
1 Egg, separated
1 Cup Sweet Rice Flour
3/4 Cup GF Confectioner's Sugar
1/8 Teaspoon Salt
1/2 Teaspoon GF Vanilla

Melt the margarine and cool while assembling and mixing the ingredients. 
Separate the egg white from the yolk and combine in a mixing bowl with two 
additional egg whites. Beat egg whites with salt until very stiff. Combine 
and sift the flour and sugar and gently fold egg whites into the dry 
ingredients. Add vanilla and egg yolk to melted butter, stirring gently. Add 
to egg white mixture, and stir with a wire whisk until smooth and the 
consistency of a pancake batter. Chocolate variation: add 1/4 cup cocoa to 
the dry mixture.

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David Lyle's Gluten-Free Pizzelle
David sent this recipe in and says they taste great! The Quinoa Flour he 
uses comes from a South American plant that the Incas called "The Mother 
Grain." Ancient Harvest Quinoa gluten free Flour and Pasta products are 
distributed by the Quinoa Corporation, P. O. 1039, Torrance, CA 90505. You 
may find them at your local health food store or you can order Quinoa 
products over the internet.

FULL BATCH

6 eggs
2 3/4 cups Quinoa Flour
1 cup melted Butter (2 sticks)
1/2 Tbsp. Anise Oil
2 1/2 tsp. Gluten free Baking Powder
1/2 tsp. Salt
1 Tbsp. Vanilla

Beat eggs and sugar until light and fluffy. Add cooled melted butter. Stir 
in Anise Oil and Vanilla. Sift in dry ingredients by hand. Let batter sit 
for 20 minutes and stir again before use. Drop level 1/2 Tbsp. (Adjust for 
your iron) onto grill and bake.



> Greetings!  A friend was asking about a gluten-free recipe for pizelle
> wafers.  Anyone have a recipe I can send her?  Thanks!
>
> Alys Katharine
>
>
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