Gluten Free Pizzelle Italian Tye Plates
Note I used any where from 1 1/4 to 1 3/4 flour blend, as this thickens and gets sticker as it sits.... so the thinner the better. Also with the winter weather these flours and starches absorb with the climate..Gluten Free All Purpose Flour Blend
Wanted to say also, if at any time pizzelles go soft, just place on a rack in the oven about 200 degrees, and pile two high, leave for 5 minutes, they come out soft but will crisp up again.
- 6 large
- 1 1/4 c
- white sugar
- 3/4 c
- canola oil
- 1 1/2 c
- all purpose gluten free flour blendgluten free all purpose flour blend
- 3 Tbsp
- anise extract
When adding in the flour as the note above states, start with the 1 1/4 blend, as this thickens and gets sticker as it sits. My regular recipe calls for 1 3/4 reg flour. Yesterday made these and I used 1 1/2 cups blend. Turned out very very good.