By Wendy Stoltz / Last Modified On January 15, 2023
An easy Gluten Free Pizzelle recipe that makes the perfect gluten-free Italian cookie.
Lightly sweetened and flavored with vanilla or anise, these light gluten free wafer cookies are perfect for any day, including holiday gift-giving.
Gluten Free Pizzelle Recipe
I have seen gluten free pizzelle served several ways: plain, with a dusting of powdered sugar, or with cinnamon and sugar.
You can shape these gluten free pizzelles around little bowls when they are still warm, or use a cone roller and make gluten free ice cream cones.
You can also wrap them around cannoli tubes before they cool, for a quick cannoli recipe.
What does the word Pizzelle mean?
Translated over time and put into simple terms, Pizzelle means “small, flat, and round”. Pretty descriptive, right?
The most common flavors of Pizzelle is anise (a black licorice flavor). If you’re not a fan of black licorice, you can use other extracts.
Some of my favorite flavors include vanilla, almond, lemon, and cinnamon-sugar.
Pizzelle vs. Pizzella
Pizzella is the singular and Pizzelle is plural. You'll see them both used interchangeably with pizzelles and pizzellas.
Ingredients in Gluten Free Pizzelles
Gluten Free Flour – We like to use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour (the blue bag). This recipe doesn’t work well with the Bob’s Red Mill All Purpose Gluten Free Flour.
Sugar – I haven’t tried subbing out the sugar for a sugar-free option. Sugar plays a key role in this recipe.
Baking Powder – Double check to make sure your baking powder isn’t expired.
Butter – Salted and unsalted both work in this recipe.
Vanilla – Use a high-quality vanilla extract for the best results. For a more traditional pizzelles, you can use anise.
Eggs- I don’t have an egg free version for you at this time.
How to make Gluten Free Pizzelles
- Preheat pizzelle iron. In a large mixing bowl, combine gluten-free flour, sugar, and baking powder.
- Add the eggs, melted and cooled butter and vanilla extract.
- Mix just until combine. Don’t overmix.
- Drop slightly rounded teaspoons of batter on to pre-heated pizzelle iron and close the lid slowly. Bake as directed by manufacturer or until golden brown. My pizzelle iron cooks the batter in about 30-35 seconds. Time the first batch and watch it for doneness then adjust the time from there.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
Dairy-Free Gluten Free Pizzelle
If you can’t do dairy, you can use equal parts dairy-free butter in place of the butter in this recipe. Earth balance buttery spread works best.
I haven’t tested this with margarine or other dairy-free butters.
Tips for Making Gluten Free Pizzelle
- Use a high-quality gluten free flour blend. I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
- Spoon the flour into the measuring cup and then level.
- If the batter appears to be thick, you may have added too much flour. Add water 2 tablespoons at a time until it’s the consistency of waffle batter.
- When closing the pizzelle iron lid, close it slowly to prevent the steam from spreading the batter too thin.
- Pizzelle irons are hot and they produce steam. Follow the manufacturer settings and use with caution.
- I recommend timing the first and second batches, to find the right time for your pizzelles.
- Pizzelle cool and harden quickly, if they don’t harden, try cooking them for 5-10 seconds longer.
If you love cookies, you'll want to try my Gluten Free Snowball Cookies. My Gluten Free Sugar Cookies are also a reader favorite and they make great gifts.
Did you make these gluten free pizzelles? Please leave a comment below letting me know what you thought and if you used vanilla or anise.
Gluten Free Pizzelle
An easy recipe for gluten free pizzelles that makes the perfect crispy gluten free Italian cookie.
Ingredients
- 1 ¾ cups all-purpose gluten free flour blend (tested with my blend and Bob's Red Mill 1-to-1)
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ cup butter melted and cooled
- 2 teaspoons vanilla extract
- 4 medium eggs
Instructions
- Preheat pizzelle iron.
- In a large mixing bowl, combine gluten-free flour, sugar, and baking powder.
- Add the eggs, melted and cooled butter, and vanilla extract and mix just until combine. Don’t overmix.
- Drop slightly rounded teaspoons of batter on to pre-heated pizzelle iron and close the lid slowly.
- Bake as directed by manufacturer or until golden brown. My pizzelle iron cooks the batter in about 30-35 seconds. Time the first batch and watch it for doneness then adjust the time from there.
- Using a nonstick spatula, remove each pizzelle to a cooling rack; repeat with remaining batter.
- Cool completely. Dust with powdered sugar if desired.
Notes
- Use a high-quality gluten free flour blend. I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
- Spoon the flour into the measuring cup and then level.
- If the batter appears to be thick, you may have added too much flour. Add water 2 tablespoons at a time until it’s the consistency of waffle batter.
- When closing the pizzelle iron lid, close it slowly to prevent the steam from spreading the batter too thin.
- Pizzelle irons are hot and they produce steam. Follow the manufacturer settings and use with caution.
- I recommend timing the first and second batches, to find the right time for your pizzelles.
- Pizzelle cool and harden quickly, if they don’t harden, try cooking them for 5-10 seconds longer.
Chris
Where do you find the pizelle maker with 4 cooking spots?
chrystal
We got in on amazon.
Best,
Chrystal
Chris
What is the best way to store the pizelle?
chrystal
We store them in a airtight container at room temperature.
Best,
Chrystal
Janet
What is the cream pictured in the pizzelle "bowl"?
chrystal
Oh, that's whipped cream. Whipped cream is divine on pizzellas 🙂
John D. Pilla
Liquid "Just Egg" works great for Pizzelle recipes!
I've used it in Einkorn flour and Almond flour recipes.
I have not tried it yet in flour like Bob's red mill Gluten-free, but sure it will work. And I plan to because I became allergic to Almonds as well as eggs and our daughter-in-law has Gluten allergy.
Cheryl
Hi there. Can you use almond flour instead of the recommended flour?
Wendy Stoltz
Hi Cheryl,
I have not tried it with almond flour. Almond flour generally needs more liquid so you would perhaps need to add more egg. Let us know if you recipe test it.