gluten free pizzelle italian tye plates
This is my grandmas recipe for tye plates, the only thing I changed was the all purpose free flour to my gluten free flour blend. 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.
prep time
15 Min
cook time
method
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yield
Ingredients
- 6 large eggs
- 1 1/4 cups white sugar
- 3/4 cup canola oil
- 1 1/2 cups all purpose gluten free flour blendgluten free all purpose flour blend
- 3 tablespoons anise extract
How To Make gluten free pizzelle italian tye plates
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Step 1Beat eggs until thick and lemony coloured
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Step 2Add in the sugar beating until thick
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Step 3Add in the oil continue whipping in
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Step 4Add in the extract and flour blend to recipe and beat well. 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.
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Step 5I usually let this stand for a half hour or so, and when I do that they seem to stay crisper longer. You dont have to do that with gluten free
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Step 6Preheat and oil your machine, so its ready to go.
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Step 7Place a teaspoonful on griddle and bake about 30 seconds, or until the colour you like.
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Step 8Remove to rack and cool completely before stacking.
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Step 9Place when cooled in a sealed tightly container. I use old coffee cans to store .
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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