Making Pizzelle with almond vs wheat flour?
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!