Pizzelle are traditionally made at Christmas, but I normally make them for every other occasion in the calendar year. It has actually been a year or two since I have made them last, but for a few months I have been thinking about trying to make a gluten-free version. Now that I have a much better understanding of gluten-free baking I knew that modifying this recipe would be a piece of cake...errrr...cookie. Pizzelles are easy to make and even easier to eat, so you might want to double up the batch on this recipe. If you have eaten your fill and dread the thought of leftovers, bring them to work. They won't survive the morning, but the good thing is that you'll have made plenty of new friends to go out to lunch with. A few people have told me that they eat these with powdered sugar sprinkled on top, but I never felt like these cookies needed anymore sweetness. They are quite perfect all on their own.
3/4 cup sugar (I use unrefined cane sugar)
1/2 cup unsalted butter, melted
1 tablespoon vanilla
1 1/2 teaspoons anise extract (optional)
1 cup white or brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour/starch
2 teaspoons aluminum free baking powder
pinch of salt
Plug in the pizzelle press and allow it to heat up completely before using. Whisk the eggs, sugar, butter, vanilla, anise extract together in a large bowl. In another bowl whisk the rice, sorghum and tapioca flour with the baking powder and a pinch of salt. Using a wooden spoon incorporate the flour into the cookie batter a little at a time. Once the dough is completely mixed it will be thick and sticky. Spoon a tablespoon size amount onto each spot on your press and close the top. Squeeze it down slowly and once the cookies are slightly brown they are ready to be taken off the press. Let them cool down on a flat sheet or plate.