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Gluten Free Chocolate Pizzelles

February 10, 2009 by Wendy Gregory Kaho

I’ve been on a pizzelle making binge lately and it all started with Facebook. I reunited with my best friends from high school a few months ago and one of my friends came from a big Italian family where pizzelle making was part of holidays and weddings. I stayed with her family the summer after high school. While I was living in their spare room, they were planning a big wedding and the women gathered to churn out hundreds of pizzelles. The scent of anise and the chatter and laughter of the sisters filled the tiny kitchen and made me wish I had sisters and an Italian mom.

My other pizzelle memory is from my 20s when my mom and I took a cooking class in her new hometown of Scottsdale, Arizona. We learned how to make a chocolate dessert taco using pizzelles that I have adapted to our new gluten free life. So, my pizzelles the last few weeks have been stirring up memories and inspiration.

Don’t laugh when you see the recipe. Remember the dutch oven dump cake? There was exactly 2/3 cup of the Pamela’s Vanilla cake mix left after we covered the fruit in the dutch oven. Being a thrifty sort, I thought I’d try to use the mix with the gluten free pizzelle recipe. It worked and it was perfect.

Vanilla and/or Chocolate Pizzelles

2/3 cup Pamela’s Vanilla Cake mix
2 eggs
2 tbs melted and cooled butter
1 tsp. vanilla
Blend together and follow your pizzelle iron instructions.

Or add 2 tbs cocoa powder and 1 tbs sugar for chocolate pizzelles.

To make the “taco” shells, you have to bend the pizzelle as soon as you take it off the iron. I just folded gently, placed on a cooling rack and then gently put a butter knife on top to hold the fold in place.

This batter is more like a pancake batter. The savory pizzelles are a thick muffin batter consistency.

Fill with fruit and top with custard( I used that handy Ambrosia from the UK again), pudding, even yogurt for a fun brunch idea. These are pretty good with coffee in the morning. I had to test one and photograph it this morning. Seemed a shame to let it go waste.

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7 Comments

  1. glutenfreeforgood says:
    February 10, 2009 at 8:12 AM

    Good morning. Just thought I’d mention that I was at a Celiac Sprue Association meeting last week in which Carol Fenster (GF cookbook queen) did a baking demo and made something similar to this pizzelle of yours, but she used it as an ice cream cone. She put a tiny marshmallow in the bottom so the ice cream didn’t leak out.
    :-)

    I like your two blogs. Loved the YouTube videos.

    Melissa

  2. The Thrifty Gluten-Free Mom says:
    February 10, 2009 at 8:27 AM

    Melissa
    Thanks for sharing this. I just looked in Carol’s cookbook and the pizzelle recipe and the ice cream cone recipe are in there. They are both made with her sorghum flour blend that my daughter doesn’t like, but would work for others who don’t have sorghum issues. She probably did a more scientific test with her recipe, too.

    Glad you enjoyed the YouTube treats on my other blog. A little Valentine’s week distraction.
    Wendy

  3. dana aka Gluten Free In Cleveland says:
    February 10, 2009 at 11:19 AM

    How cool and inventive!

    I really like this; it’s easy and so pretty!

  4. The Thrifty Gluten-Free Mom says:
    February 10, 2009 at 3:46 PM

    Thanks Dana. I was going to ask you about the Loretta Paganini gf pasta classes up there near Cleveland. Have you tried the gf classes?
    Wendy

  5. celiacmama says:
    February 11, 2009 at 9:28 PM

    Hey Wendy, do you think you can use any GF White Cake Mix to do this?

  6. Emily says:
    February 11, 2009 at 10:56 PM

    Thank you for posting this! I made these with the Whole Foods GF Cake Flour, and they turned out amazing. I took them to work and all the wheat-eaters agreed, too!

  7. The Thrifty Gluten-Free Mom says:
    February 12, 2009 at 1:01 PM

    celiacmama
    I think Emily answered your question before I did.
    W:)

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