Nothing says summer like homemade gluten free waffle cones, ready to fill with your favorite ice cream. They’re ready in under a half hour and have a perfect hint of cinnamon and crispiness.
There is something quite delicious about making your own waffle cones. They have a nice crispiness, without being overly crunchy. I also love the slight hint of cinnamon. Feel free to dip the top of your cones in melted chocolate and sprinkles. I think the most difficult part about making these cones is shaping them, so lets tackle that first!
How to shape your waffle cone
Most waffle cone irons will come with a plastic cone to shape the cooked cone around. You will want to move fast after baking because the longer it cools, the harder the cone gets.
Caution – the cone is hot and can burn your fingers!! Use a cloth or paper towel to help fold the cone and prevent burned fingers.
After pulling the cooked waffle off the iron, immediately place the plastic cone on the waffle. I put the tip of the cone at one edge of the circle and begin rolling the waffle around the cone, gently pinching at the bottom tip. This will help prevent any melted ice cream from leaking out of the cone. My main focus is on tightly rolling the tip of the cone.
Roll the cone over, seam side down, and allow to cool and set for 2-3 minutes. Gently slide the plastic cone out and you should have a gluten free waffle cone ready to fill with ice cream!
Continue this process with the remaining batter.
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What is the best flour blend to use for gluten free waffle cones?
These gluten free waffle cones work great with a 1:1 gluten free flour blend substitute. Steer clear of heavy flours, like bean flours, quinoa flour, or coconut flour, which will absorb too much liquid and result in a very dense cone.
Most gluten free flour blends you purchase contain xanthan gum, which I found out early on does not settle well with my stomach! As a result, I make my own flour blend using a variety of flours and starches, blended and measured to create a perfect blend I prefer over any other blend to date. Guar gum or Tara gum are great replacements for xanthan gum; however, I prefer to add it to the recipe as needed and you’ll see notes in every recipe on Just As Good Gluten Free with the recommended amounts to use. You can find the recipe to make your own mix here.
I completely understand this takes time, effort and space to make your own mix. Believe me, I’ve tried purchasing blends from stores, but I ALWAYS come back to this one. If you do not have the margin or desire to make your own blend, here are two I would recommend as a suitable substitute: King Arthur Measure for Measure Flour or Bob’s Red Mill 1to1 Baking Flour. NOTE*** If you use a different gluten free flour blend than what is stated in the recipe, please check your brand to see how many grams per cup is recommended. It varies significantly in flour blends and can entirely throw the recipe off.
What if I don’t have a waffle cone iron?
I’m pretty sure I found a $10 waffle cone iron at Target years ago. It’s a little temperamental with spots cooking quicker on one side than the other. I’ve learned to rotate the cone midway through cooking to prevent burning on one side and undercooking on the other. I looked into other brands and noticed it’s a fairly common theme. Here is a waffle cone maker that would work well and it comes with a cone to shape.
If you don’t own a waffle cone iron, there are two other options that should work well even though it will look slightly different. First, you could use a standard waffle iron you use to make waffles. I’ve seen people use Belgian waffle irons to make a waffle cones as well.
Second, you could use a small non-stick skillet and manually flip to cook on both sides, resulting in a smooth cone. You’ll want to make sure to pour the batter thin so the cone is not too thick.
The downside to both of these methods is that waffle cone irons typically come with a cone to shape the waffle around. You could try replacing this with aluminum foil shaped in a cone.
Are you looking for a delicious homemade ice cream to go inside your gluten free waffle cones? This is a very simple recipe for coconut ice cream that is a Wilson family favorite.
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Enjoy! – Amy
Gluten Free Waffle Cones
Ingredients
- ⅔ cup gluten free flour blend
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 egg whites
- 1 teaspoon vanilla extract
- ¼ cup milk
- ½ cup sugar
- 4 Tbs butter, melted
Instructions
- Pre-heat waffle iron.
- Combine all ingredients in a medium bowl and stir until all clumps are gone. Your batter should be runny (thinner than pancake batter). If your batter thickens too much as it sits (it probably will!), add 1 Tbs milk at a time until it is runny again.
- Pour 2 Tbs batter on waffle iron and cook for 2-3 minutes, or until the waffle is golden brown. Carefully remove (it's hot!) and wrap around a cone. Hold for a minute or two until the cone will keep its shape. Leave in the cone while you make the next waffle cone and repeat until all waffle cone batter is gone.
- Waffle Bowl: Alternatively, you can drape the hot waffle cone over a small-bottomed cup to make a bowl shape. Carefully press in edges every inch or so to create a ripple look.
- You can use immediately, or store any leftovers in an airtight container. They will begin to lose their crispiness after a day, so do not make them too far in advance if you want them crispy.
Jessica
What is the best gluten free flour to use?(we are in Canada)
Amy Wilson
Do you have access to Bob’s Red Mill 1:1 or King Arthur Measure to Measure? Those would be good substitutes