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    Scott Adams

    Pizzelles - The Classic Wafer Cookie (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    ½ cup gluten-free butter or margarine
    2/3 cup sugar
    3 eggs
    2 cups Bette Hagmans 4 Flour Blend
    ½ teaspoon xanthan gum
    1 teaspoon baking powder
    1 teaspoon gluten-free vanilla
    pinch of salt



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    Melt butter or margarine on a low heat in a small sauce pan. Beat eggs in a large bowl and add vanilla. Add sugar to the egg mixture and beat well. After butter has melted, allow to cool slightly and then add to egg and sugar mixture. Sift in flour and baking powder into the wet mixture, stirring well to ensure all flour is completely mixed. Bake using pizzelle iron. Makes about 2 dozen.

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    I found this recipe also works well with prepared gluten-free all purpose baking mix in place of four bean flour. I also increased xanthan gum to 1 tsp. and added 1/2 of Anise Extract. Yummy!

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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