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Photo: Oxmoor House
Hands-on time 6 mins
Total time 32 mins
Yield Serves 22 (serving size: 1 pizzelle)
At last, the beloved cookie is now gluten-free friendly! You'll need a pizzelle iron to make these delicate Italian waffle cookies. Prepare the recipe using the Cannoli Shell Variation to make delicious cannoli.


  • 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

Nutrition Information

  • calories 62
  • fat 2.3 g
  • satfat 0.9 g
  • monofat 1 g
  • polyfat 0.2 g
  • protein 0.9 g
  • carbohydrate 10 g
  • fiber 0.2 g
  • cholesterol 20 mg
  • iron 0.2 mg
  • sodium 55 mg
  • calcium 11 mg

How to Make It

  1. Preheat pizzelle iron.

  2. 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.

  3. Combine 1/4 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.

  4. 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.


  6. Cannoli Shell Variation: Remove hot pizzelle from iron; wrap around a cannoli mold or the handle of a large wooden spoon, overlapping edges of shell. Remove shell from mold; cool on a wire rack.

Gluten-Free Baking