When she heard this book was in the works, our friend, Tina Trotochaud, nearly begged for a gluten-free version of pizzelles. I had planned to have her sample them once they were perfected, but my wife ate the whole container in two days! You’ll need a pizzelle iron to make these delicate Italian waffle cookies.
- 1.3 ounces potato starch about 1⁄4 cup
- 1.05 ounces sweet white sorghum flour about 1⁄4 cup
- 1.05 ounces tapioca flour about 1⁄4 cup
- 1/2 cup granulated sugar
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup warm water
- 2 tablespoons butter melted
- 1 tablespoon olive oil
- 1/2 teaspoon anise extract
- 2 large eggs
- 1 large egg white
- Cooking spray
- 1/4 cup powdered sugar
- Preheat pizzelle iron.
- Weigh or lightly spoon potato starch and flours into a dry measuring cup; level with a knife. Combine potato starch, flours, granulated sugar, and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk.
- Combine ¼ cup warm water and next 5 ingredients (through egg white) in a large bowl; stir with a whisk. Slowly add flour mixture to egg mixture; stir with a whisk until smooth.
- Coat pizzelle iron with cooking spray. Spoon 1 tablespoon batter onto hot iron, spreading batter to edges. Cook according to manufacturer’s instructions. Repeat procedure with remaining batter. Top pizzelles with powdered sugar.
Cannoli Shell Variation: Remove hot pizzelle from iron; wrap around a cannoli mold or the handle of large wooden spoon, overlapping edges of shell. Remove shell from mold; cool on a wire rack.