How do you have success at making a GF/Paleo pizzelle? Have been trying (unsuccessfully) off and on for the least 2 weeks UGH! subbing almond and arrowroot flours for the wheat, tried one recipe that called for baking soda (vs powder in wheat flour recipe), tried a hotter and cooler press and longer and shorter cook times - any ideas?!? TIA!
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COMMENTS
Leanne H.
January 14, 2020
Hi Lynn, Thanks for your reply. I tried the Bobs Red Mill Paleo Flour Mix with little success as well. Have been trying to avoid the rice flours, as hubby is Paleo. Seems like, as you describe in your comment, that the almond flour lacks structure and has more fat than wheat flours, so the batter seems to 'boil' in the press and even when super-coating it with ghee (or Olive oil spray) it sticks and over-browns. Even at a variety of temps and cook times. If Milk Street comes up with a Paleo Pizzelle Recipe, hubby and I will be happy campers (and pizelle eaters!). Leanne