GLUTEN-FREE PIZZELLE RECIPE: THIN AND CRISP PIZZELLES – GLUTEN-FREE …
|1 3/4 cups Bob’s Red Mill Gluten-Free Baking Flour|
|3/4 cup granulated sugar|
|2 teaspoons baking powder|
|3 large eggs|
|1/2 cup (1 stick) butter, melted and cooled slightly|
|1/2 teaspoon anise extract (or 1 teaspoon vanilla extract)|
|nonstick cooking spray|
|Powdered sugar, if desired|
- Whisk together gluten-free baking flour, granulated sugar, and baking powder in a medium bowl. Switch to a wooden spoon and stir in eggs, cooled, melted butter, and anise extract. Batter will be thick and soft.
- Heat pizzelle iron according to manufacturer’s directions. Grease with nonstick cooking spray. Spoon batter onto hot iron. Bake until lightly golden brown.
- Remove hot pizzelles from iron. Transfer to a wire rack to cool. Dust cooled pizzelles with powdered sugar, if desired.
How do you make pizza dough with a pizzelle?
Start by preheating your pizzelle iron. Add eggs and sugar to a medium mixing bowl. Beat with a mixer until pale yellow. Add melted butter, vanilla and almond extracts. Beat until combined. Sift flour, baking powder and salt into a small mixing bowl.
What can I use in place of almond in pizzelle?
Variations: You could try making vanilla pizzelle by adding extra vanilla and skipping the almond. Or, try using two teaspoons of lemon or orange extract in place of the almond/anise. (See the recipe card at the bottom of this post for full instructions, but here’s an overview.)
How to make pizza with a pizzelle iron?
Instructions 1 Beat the eggs, sugar, salt, and vanilla until well combined. 2 Stir in the flour and baking powder, mixing until smooth. 3 Add the melted butter, again mixing until smooth; the batter will be thick and soft. 4 Heat your pizzelle iron. … 5 Cook the pizzelle according to the instructions that came with your iron. … More items…
How do I make vanilla pizzelle without almond or anise?
Variations: You could try making vanilla pizzelle by adding extra vanilla and skipping the almond. Or, try using two teaspoons of lemon or orange extract in place of the almond/anise. (See the recipe card at the bottom of this post for full instructions, but here’s an overview.) Start by preheating your pizzelle iron.