Gluten-Free Waffle Cones or Bowls

5 from 1 vote

Gluten-Free Waffle Cones or Bowls

You can add additional water to the batter (towards the end) if it thickens too much. When shaping cones, the initial texture will be pliable when warm. As the shapes cool, the cones will harden into whatever their shape is, becoming increasingly crunchy.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Keyword: gluten free, waffle cones

Servings: cones

Calories: 128kcal

Author: Chef Sara Furcini

Ingredients

1/4 cup brown rice flour
1/4 cup tapioca flour (also called tapioca "starch") may substitute arrowroot
1/8 teaspoon xanthan gum
1 pinch sea salt
6 tablespoons granulated sugar
2 tablespoons unsalted butter melted and cooled
1 egg white at room temperature
1 teaspoon vanilla extract
2 to 4 tablespoons whole milk low-fat milk will also work
coconut oil or butter for greasing the pan

Instructions

Mix dry ingredients. In a bowl (preferably with a spout), whisk together the brown rice flour, tapioca, xanthan gum, salt, and sugar until incorporated.
Form the batter. To the dry ingredient mixture, add the melted butter, vanilla, egg white, and 2 tablespoons milk. Whisk to form a smooth batter. Since you want the batter to remain pourable (but not too thin), you may need to continue to thin it out as it sits with milk 1 tablespoon at a time.
Preheat a waffle iron (medium-low heat). Brush a waffle cone iron lightly with either coconut oil or butter. Pour or ladle approximately 3 tablespoons of batter at once. Close the lid and cook until golden, about 2 minutes.
Remove and shape while warm. Using an offset spatula or a toothpick, carefully pry away the edges. Immediately roll into a cone shape being sure to keep the tip-end as small and tight as possible. You want to cinch the tip together while warm and hold in place for about 1-minute before transferring to a cooling rack. Repeat with the remaining batter and cones.
Store cones in a non humid environment. They will stay crunchy for up to 3 days at room temperature in a sealed container or glass jar.

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