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Pitzel (italian Cookie) Recipe Needed

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We want to make gluten-free pitzels. Anyone do this before?

We have a few gluten recipes, but not quite sure how to modify for gluten-free.

Here is a recipe:

6 eggs

4 c. flour

1 1/3 c. sugar

4 tsp. baking powder

1 c. Wesson oil

1 oz. Anise extract

I'd probably just use Bob's Red Mill all-purpose. I'd like to use a ready-made flour blend, but if anyone has done it with a home-made blend, I'm all for it.

Do you think Pamela's would work?

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I have never used Pamela's, but I think Bob's red mill tastes gross because of a bean flour they use. It over powers everything.

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Pamela's has almond meal, which is heavier than regular flour.

Tom Sawyer brand gluten-free flour claims to be substitable for regular flour, cup-for-cup, with no additional adjustments.

Betterbatter flour is very substitutable, but for breads, you need to double the liquid. I'm not sure about cookies.

There are at least 2 recipes on www.celiac.com for gluten-free pizzelles--have you tried them? (It helps if you spell it correctly.)

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There are at least 2 recipes on www.celiac.com for gluten-free pizzelles--have you tried them? (It helps if you spell it correctly.)

:lol: :lol:

Although I have to say that I didn't realize I'd been pronouncing it wrong all these years until I saw bb's spelling (which is, of course, how it should sound).

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I have made pizzels several times for my celiac DH. Just substitue your regular gluten-free flour for the flour called for in your recipie.

BTW - save all those cracked ones - they make a great replacement for grahm crackers in pie crust.

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I haven't made them myself (yet :P ) but I do have some suggestions. First of all, don't use the Bob's Red Mill all-purpose mix, the bean flour would be to strong. Since pizzelles are a kind of cookie, I would use this* recipe from Living Without magazine. I use this in all of my cookie recipes. You can get the superfine brown rice flour at Authentic Foods.

*Gluten-Free Cookie Flour Mix

Makes 6 Cups

4 cups superfine brown rice flour

1⅓ cups potato starch (not potato flour)

⅔ cup tapioca flour/starch

Combine all ingredients. Store in the refrigerator until ready to use.

Tip: In your recipe, use the suggested amount of flour+

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Wow! Thanks so much everyone for the warning about Bob's Red Mill! We use it a bit when frying (not healthy, but goood!) but I didn't think about how it would react baking. I'll try the rice flour/potato starch/tapioca flour blend as I believe I have all those on hand.

Should I use a splash of xanthan gum?

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We want to make gluten-free pitzels. Anyone do this before?

We have a few gluten recipes, but not quite sure how to modify for gluten-free.

Here is a recipe:

6 eggs

4 c. flour

1 1/3 c. sugar

4 tsp. baking powder

1 c. Wesson oil

1 oz. Anise extract

I'd probably just use Bob's Red Mill all-purpose. I'd like to use a ready-made flour blend, but if anyone has done it with a home-made blend, I'm all for it.

Do you think Pamela's would work?

Try this recipe from the maker of a waffle cone machine:

1 whole egg

1 egg white

1/4 teaspoon salt

2 tablespoons vegetable oil

2/3 cup white rice flour or sorghum flour

1/2 cup sugar

1 teaspoon of vanilla

No Xanthan gum needed. I have made these with my daughter as waffle cones and they were quite tasty. You could substitute the anise extract for the vanilla to get the italian cookie flavor.

Would love to hear how they turn out.

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