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BTD Forums  /  Eat Right 4 Your Type  /  Pizzelles - Gluten-Free
Posted by: Dianne, Monday, February 4, 2013, 9:45pm
I finally got around to making these yesterday and they are delicious. My husband approved as he finds that some of the grains for gluten-free baking leave an after taste. I got the recipe from the following site : http://www.queenofquinoa.me/2012/12/gluten-free-pizzelle-cookies/

Sorghum flour is a black dot for us but I used this anyhow as it is not bitter and I did not want to overly alter the recipe, but know that I now how it turned out, I may use white rice flour instead next time.

Potato starch was replaced with tapioca flour.

The 3 eggs were replaced with ground flax. (1 tsp. of ground flax + 1/4 cup water replaces one egg).

The 1/3 cup of coconut oil was replaced with equal portions of ghee and  pureed figs to equal  the 1/3 cup for the fat portion. One can puree prunes or dates.

The 1/2 cup of cooked quinoa was replaced with 1/2 cup cooked white jasmine rice which I had leftover in the fridge.

I used the whole 1/2 cup of maple syrup but next time will consider half glycerin and half maple syrup. I am concerned because I did use 100% glycerin for pizzelles one time and as it is a humectant, it draws moisture to itself and they were more flexible than crisp.

Best to cook on the high setting for them too be quite crispy. This made 24 pizzelles, two a day is the 1 tsp. allowance for SWAMI for the maple syrup portion, well, let's just say I had more than two yesterday as it was such a novelty. Enjoy and please post with your tweakings with the recipe. Thanks.  ;D
Posted by: Lola, Monday, February 4, 2013, 10:47pm; Reply: 1
use millet flour or kamut instead of the sorghum next time

I have been substituting the starch with my own sprouted legume flours
Posted by: Spring, Tuesday, February 5, 2013, 2:02am; Reply: 2
Dianne, you did it, girl! I just knew you were going to come up with something that would work! A few years ago I would have thought it totally impossible to make a pizzelle that would be compliant. Wouldn't it have been wonderful to have grown up not thinking wheat, wheat, wheat when it came to breads and sweet stuff?! But it so much fun now to make something really good that never saw a grain of wheat!! Good for you!! (smile)
Posted by: Dianne, Tuesday, February 5, 2013, 3:19am; Reply: 3
Quoted from Spring
Dianne, you did it, girl! I just knew you were going to come up with something that would work! A few years ago I would have thought it totally impossible to make a pizzelle that would be compliant. Wouldn't it have been wonderful to have grown up not thinking wheat, wheat, wheat when it came to breads and sweet stuff?! But it so much fun now to make something really good that never saw a grain of wheat!! Good for you!! (smile)


Thanks for vote of confidence Spring!   :) When I make more with a few noteworthy results, I will definitely add to this thread. I was just perusing my 'pizzelle' downloads and there is one with some added pumpkin puree and pumpkin pie spices.

On the link for the pizzelles that I just posted she does one as well with chocolate and peppermint, heck, compliant savoury type pizzelle/crackers can be done with these recipes on the pizzelle maker. Just like us Explorers to think outside of the box.

When I was a teenager, I use to flabbergast people by using tartar sauce on my pancakes rather than maple syrup. I found it too sweet...and besides I enjoy savoury flavours. I could not understand how they did not get the concept that the pancake is likened to a piece of bread; put whatever on it. Thank goodness that humanity was convinced that the earth is not flat!!!
Posted by: Spring, Tuesday, February 5, 2013, 3:38am; Reply: 4
Wow! This is getting even better! Savory pizzelle/crackers? Who would have ever thought!!! I just got an email from my sister and she is going to try your recipe! I am, too, when I get things caught up. We're having guests soon. I have been washing everything in sight today. And tomorrow I am going to bake. But this time of the year is a good time to do something different, and this pizzelle deal is just what I needed! Thanks a lot!
Posted by: Monika, Tuesday, February 5, 2013, 9:13am; Reply: 5
I have not made these in ages but I used to make them with almond flour. They were great, I need to dig the recipe and make them again.
Posted by: Dianne, Tuesday, February 5, 2013, 12:21pm; Reply: 6
Quoted from Monika
I have not made these in ages but I used to make them with almond flour. They were great, I need to dig the recipe and make them again.


Please do share your recipe on this thread. I was wondering what to replace the sorghum flour with and your mention of the almond flour sounds great. Almonds are a bit sweet tasting like the sorghum and less carbs.  :)
Posted by: Monika, Tuesday, February 5, 2013, 3:27pm; Reply: 7
Dianne, here is the recipe:

5 eggs
3 cups almond flour
1 Tbl lemon juice
1/2 salt
1/4 tsp baking soda
2 Tbls melted butter

Beat eggs in mixer until thick and pale yellow.
In a bowl mix almond flour, salt, baking soda. Add to eggs. Add lemon juice and butter, mix well.
Drop by tablespoon on heated pizelle iron and cook till done. Check after 30 sec or so, pizzelles cook really quickly.
You can also add some honey if you want them sweeter and vanilla extract
Posted by: Dianne, Tuesday, February 5, 2013, 11:38pm; Reply: 8
Thanks Monika!  :)
Posted by: cajun, Wednesday, February 6, 2013, 12:26am; Reply: 9
Yay!!!! Can't wait to try these!!!!! Many thanks! :D
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