Learn how to make the best gluten-free pizzelle recipe and you’ll enjoy crisp, authentic Italian pizzelles in minutes! Discover expert tips, different flavorings, creative uses for gluten-free pizzelles, along with an easy dairy-free modification.

authentic italian gluten-free pizzelle recipe
In my family, it wouldn’t be Christmas time without a stack of light and crispy pizzelles covered in a thick dusting of powdered sugar. This gluten free pizzelle recipe keeps the tradition alive, but with a taste so authentic, no one knows the difference!
My first-generation Italian mother continues to make pizzelles not only as a homage to heritage, but they also provide the ideal finish to decadent Italian meals, like lasagna, baked ziti, gnocchi, and serval helpings of focaccia.
Gluten-free pizzelles compliment other Italian treats and gluten-free Christmas cookie recipes, like gluten-free biscotti or almond paste cookies, and make a lovely addition to a holiday dessert platter. This pizzelle recipe can be creatively used to make gluten-free cannoli, cookie sandwiches, ice cream waffle cones or dessert bowls!
Below I will share how to make gluten-free pizzelles, the best gluten-free flour to use, flavor variations, along with many expert tips!
Ingredient Notes / substitutions
The basic pizzelle recipe ingredients are simple and affordable, just like the recipes shared in my gluten-free cookbook. Scroll down for different ways to flavor pizzelles and creative ways to enjoy them!
- Eggs – I have not tested the recipe without eggs, but I have seen vegan recipes using egg substitutes, such as Just Egg.
- Butter – Some Italian recipes replace the butter with oil. I tried this as an attempt to thin the batter, but found the flavor lacking. Therefore, for a dairy-free recipe, I recommend using vegan butter sticks or coconut oil.
- Gluten-free flour – The brand of gluten-free flour used makes a huge difference! Use King Arthur Measure-for-Measure or Bob’s Red Mill 1-to-1 GF flour. Typically I recommend Cup4Cup gluten-free flour in all my gluten-free dessert recipes. However, this flour made the batter way too thick to work with.
- Baking powder – Adds light, airy crispness to the texture.
- Extract – I tested the recipe using vanilla and anise extract. I found the anise to have more flavor depth. Scroll down for more pizzelle flavoring options.
Important note about gluten-free flour
When making gluten-free pizzelle cookies, the type of gluten-free flour used makes a measurable difference in the batter’s consistency. Pizzelle making works best when it has a consistency like a thick pancake batter or thinner dough.
Using Cup4Cup gluten-free flour, which I typically recommend in gluten-free baking recipes, made the batter into a thick dough. It was frustrating to quickly distribute on the pizzelle maker.
Therefore I experimented with other gluten-free flour blends (with xanthan gum) that contain less cornstarch. King Arthur Measure-for-Measure gluten-free flour yielded a better consistency. Bob’s Red Mill would also work, although I prefer the taste of King Arthur.
how to make gluten-free pizzelles
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Since the batter comes together quickly, first preheat your pizzelle maker. The surface should be naturally non-stick so there is no need to grease the iron.
- In a large bowl whisk together the eggs with sugar until well combined and the mixture starts to pale. Whisk in the cooled melted butter and anise or vanilla extract.
- Stir in the dry ingredients – gluten-free flour and baking powder.
- The first couple pizzelles you may have to experiment with the amount of batter needed. Spoon the batter in the middle of the iron and then close securely. To distribute quickly, I recommend using a small or medium cookie scoop, depending on your pizzelle maker’s size.
- Once the maker indicates the pizzelles are done, transfer to wire rack to cool. If you plan on shaping the pizzelles, do this immediately. You may want to use a kitchen towel to protect your fingers. Dust the cookies with confectioner’s sugar before serving.
dairy-free modification
You may also make gluten-free pizzelles with oil for a dairy-free recipe. However as word of warning, I tried this, but found the flavor really lacking.
Therefore, for a dairy-free recipe, I recommend using melted vegan butter sticks or 1/2 cup melted coconut oil, which will flavor the pizzelle cookie slightly.
Pizzelle flavorings
Traditional Italian pizzelles are flavored with anise extract or anise oil (1/2 teaspoon). However, you may use this gluten-free pizzelle recipe to make many different flavors!
- Vanilla – 1 tablespoon vanilla extract
- Orange – 1 tablespoon orange zest with 1/4 tsp orange or vanilla extract
- Spiced – 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom with 1 tbsp vanilla extract
- Lemon – 2 tsp lemon zest with 1/2 tsp lemon extract
- Coconut – Replace butter with 1/2 cup coconut oil, 1 tsp vanilla extract, 1/2 tsp coconut extract.
creative ways to enjoy pizzelles
Gluten-free pizzelles may be enjoyed many other ways than simply a light, crispy cookie. I particularly like to use them as “mock” gluten-free cannoli (filling recipe included below).
- Gluten-free cannoli – Immediately shape when the pizzelle comes off the iron using a cannoli mold, wooden handle, or even aluminum foil scrunched into a tube.
- Cookie sandwiches – Fill with ice cream, frosting, whipped cream, nutella, or the gluten-free cannoli filling.
- Waffle cone – Shape the hot pizzelles around a waffle cone mold or use shaped aluminum foil. Fill with ice cream or cream horn filling.
- Bowls or dessert “tacos” – Use a bowl mold, tube, or foil to make your preferred shape. Fill with fresh berries, ice cream, whipped cream, or a mixture.
- Chocolate dipped – Dip on half of the pizzelle in melted dark or white chocolate (see this post for the best way to temper chocolate) and immediately add festive sprinkles.
expert tips for making pizzelles
- You do need a pizzelle iron to make pizzelles. Unfortunately a waffle maker will not work.
- To make gluten-free pizzelles, the type of gluten-free flour you choose matters! See the recommended brands listed above.
- If the batter becomes too thick during cooking, you can thin it out with a dash of water.
- Don’t worry about breaking off rough edges while they are still hot. Once they are cooled, the excess edges easily break off.
- Don’t waste time spreading the batter on the iron. Simply plop it in the middle and close. It will spread evenly on its own.
- To distribute batter quickly, I recommend using a small or medium cookie scoop, depending on your pizzelle maker’s size.
- If your cookies are not crisp, they were not left on the iron long enough. Error on the side of slightly overcooking rather than undercooking.
Click here to see the
step-by-step web story instructions for this recipe!
best method for storing
How long pizzelles will they stay fresh and what is the best way store them? Good news! Pizzelles are easy to store and stay crisp for weeks!
My mother always stored them in airtight cookie tins, between sheets of waxed paper. They stayed fresh and delicious at room temperature weeks after Christmas.
Gluten-free pizzelles have a slightly shorter shelf-life and can be stored at room temperature up to 2 weeks or frozen up to 2 months. I don’t recommend refrigerating them, unless they are filled.
If you find they have become soft after storing, arrange them in on a cookie sheet in a single layer. Bake in a 300ºF oven for 3-5 minutes, or until crisp.
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Gluten-Free Pizzelle Recipe (Crisp Italian Pizzelles)
Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup butter melted and cooled
- 1 tablespoon anise or vanilla extract
- 1 ¾ cup gluten free all purpose flour King Arthur Measure-for-Meaure gluten-free flour blend recommended
- 2 teaspoons baking powder
- powdered sugar for dusting
Gluten-Free Cannoli Filling
- ½ cup heavy cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 15 ounce container low-moisture ricotta cheese
- ⅓ cup miniature chocolate chips
- ½ teaspoon orange zest
Instructions
- Since the batter comes together quickly, first preheat your pizzelle maker. The surface should be naturally non-stick so there is no need to grease the iron.
- In a large bowl whisk together the eggs with sugar until well combined and the mixture starts to pale. Whisk in the cooled melted butter and extract. Stir in the dry ingredients.3 large eggs,¾ cup granulated sugar,½ cup butter,1 tablespoon anise or vanilla extract,1 ¾ cup gluten free all purpose flour,2 teaspoons baking powder
- The first couple pizzelles you may have to experiment with the amount of batter needed. Spoon a small amount of batter (about 2 tsp) in the middle of the iron and then close securely.
- Once the maker indicates the pizzelles are done, transfer to wire rack to cool. If you plan on shaping the pizzelles for cannoli, do this immediately. Use a kitchen towel to protect your fingers and wrap around the mold. Dust the cookies with confectioner's sugar before serving. Store unfilled pizzelles in an airtight container at room temperature.
Cannoli Filling
- Using a standing mixer fitted with the whisk attachment or an electric mixer, whip the heavy cream, powdered sugar, and vanilla until thick and stiff peaks form.½ cup heavy cream,½ cup powdered sugar,½ teaspoon vanilla extract
- Fold in the ricotta, chocolate chips, and orange zest.½ teaspoon orange zest,15 ounce container low-moisture ricotta cheese,⅓ cup miniature chocolate chips
- Transfer the filling into a large ziplock bag or pastry bag. Snipe off the corner for about a 1-inch opening. Pipe the filling into one side of the pizzelle shell. Turn to the other side and finish filling. Alternatively, spread the filling between two pizzelle cookies. Store filled pizzelles in an airtight container in the refrigerator.
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Equipment Needed
Recipe Notes
Pizzelle Flavorings
- Orange – 1 tablespoon orange zest with 1/4 tsp orange or vanilla extract
- Spiced – 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom with 1 tbsp vanilla extract
- Lemon – 2 tsp lemon zest with 1/2 tsp lemon extract
- Coconut – Replace butter with 1/2 cup coconut oil, 1 tsp vanilla extract, 1/2 tsp coconut extract.
Creative Uses
- Gluten-free cannoli – Immediately shape when the pizzelle comes off the iron using a cannoli mold, wooden handle, or even aluminum foil scrunched into a tube.
- Cookie sandwiches – Fill with ice cream, frosting, whipped cream, nutella, or cannoli filling.
- Waffle cone – Shape the hot pizzelles around a waffle cone mold or use shaped aluminum foil. Fill with ice cream or cream horn filling.
- Bowls or dessert “tacos” – Use a bowl mold, tube, or foil to make your preferred shape. Fill with fresh berries, ice cream, whipped cream, or a mixture.
- Chocolate dipped – Dip on half of the pizzelle in melted dark or white chocolate (see this post for the best way to temper chocolate) and immediately add festive sprinkles.
Nutrition
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Tina R says
I am very picky. I’ve made a higher rated recipe for GF pizzelles and was not impressed! I’m SO glad I gave your recipe a go! These were absolutely delicious. We did make them vegan because of food allergies, and subbed Aquafaba for the eggs (about 8 TBSP). They were perfectly crispy, even next day! I had other family exclaim how these were even better than store bought GF! Thank you so much for a winning recipe!
Melissa Erdelac says
This makes me so happy, Tina! Thanks so much for taking the time to share!
Best,
Melissa