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
How to Make Gluten Free Pizzelle Italian Tye Plates
- 1Beat eggs until thick and lemony coloured
- 2Add in the sugar beating until thick
- 3Add in the oil continue whipping in
- 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.
- 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
- 6Preheat and oil your machine, so its ready to go.
- 7Place a teaspoonful on griddle and bake about 30 seconds, or until the colour you like.
- 8Remove to rack and cool completely before stacking.
- 9Place when cooled in a sealed tightly container. I use old coffee cans to store .