Gluten-free Chocolate Chip
Pizzelle by Paola
¼ cup tapioca
flour
¼ cup white rice flour
2 eggs
¼ cup butter
½ cup sugar
1 tsp baking powder
1 tsp vanilla
1/3
cup small semi-sweet chocolate chips coarsely chopped
Beat eggs then add all the other ingredients. Mix
together.
Stir in the coarsely
chopped chocolate chips. (I put chips in Cuisinart for a few seconds.) FYI, I
found the gluten-free batter is a little runnier than wheat batter, but if need
be, add a pinch or two of flour to thicken.
Spoon into hot
iron. How much depends on the size you want to make them. I use about a teaspoon
for a 3 inch pizzelle. They're a great party size!
I press mine for
about 30 seconds, but this depends on iron setting and how crispy you'd like
them.
Remove and cool
on flat surface. If these turn out to your liking, next time you can double the
recipe. Enjoy in good health!
Websites consulted: The Cool and the Critic, Creative
Cooking Gluten Free, and Sweet Christine's Bakery