This gluten-free waffle cone recipe is easy and fun to make. It doesn’t take much time to whip up a batch of these gluten-free waffle cones, either.
At the end of last summer when I was pregnant, I found a waffle cone maker on clearance for something ridiculously cheap like eight bucks. Of course, I bought it with the intention of making waffles cones right away.
Well, I was a very tired pregnant lady. Often my best intentions ended up being traded for a long nap. And, oh, how I miss those long naps!
Fast forward to last week when I realized summer is almost over. I needed to make waffle cones. Truth be told, I’m probably more tired now than I was when I was pregnant because Nate is still working on sleeping through the night. It’s amazing how my body has adjusted, though. I can do all sorts of things while in full-on zombie mode. With coffee, of course.
My little kitchen helper is starting to teethe
So, coffee in hand, I whipped up some waffle cones. When I say whipped up, I really mean it. I got this one right on the first try. It was really that simple.
Another pregnant-and-good-intentioned purchase was King Arthur’s Gluten-Free Brown Rice Flour. I wanted to try it out after too many failures with Authentic Foods Superfine Brown Rice Flour. Cybele swears by it. I know other people do, too. I’ve never gotten great results.
King Arthur’s Gluten-Free Brown Rice Flour works like a dream. (I’ve got some other recipes I’ve been working on to share with you soon.) I can’t wait to use it when I bake for Nate, especially because brown rice is one of the first grains introduced to babies.
Back to the cones…Joe said my waffle cones taste better than anything you get at an ice cream shop. They’re crunchy. They’re sweet. And are just screaming to be filled with ice cream.
He even told me to keep the recipe all to myself so I could sell them. Get yourself a waffle cone maker. You need to make some cones.
Want some ice cream to put in your cone? Try one of these:
- Blueberry Cheesecake Ice Cream (Forgive the awful pic! From way back when I first started blogging!)
- Coffee Ice Cream (dairy-free)
- Strawberry Ice Cream
What appliances or recipes are hanging around your kitchen waiting to create something fabulous?
Serves: 6 waffle cones
- 2 large (62 grams) egg whites
- pinch of sea salt
- ¼ cup (26 grams) powdered coconut palm sugar
- ½ teaspoon vanilla extract
- ¼ scant teaspoon liquid vanilla stevia
- ¼ cup (43 grams) brown rice flour (I used King Arthur brand)
- ¼ cup (33 grams) tapioca starch
- ⅛ teaspoon xanthan gum
- 4 tablespoons (56 grams) unsalted butter, melted
- oil for waffle cone maker, if needed (mine is non-stick; I didn't oil the pan)
- Beat egg whites until soft peaks form.
- Add salt and one tablespoon powdered coconut palm sugar. Beat to combine. Add remaining powdered coconut palm sugar gradually, along with vanilla extract and vanilla stevia, beating egg whites until stiff.
- Whisk together the brown rice flour, tapioca starch, and xanthan gum.
- Fold flour mixture and butter into egg whites.
- Cook batter according to waffle maker instructions. I used a cookie scoop to portion the batter.
- Drop an almond or some carob chips in the bottom of the cone to help stop melted ice cream from dripping out of the bottom.
- Stays crisp in an airtight container for several days.