Cooking and Serving: 15 minutes | 5 to 6 cones
Ingredients
½ cup (70 g) gum free gluten free flour | ⅛ teaspoon xanthan gum, optional (See Recipe Notes) | ⅛ teaspoon kosher salt
Description
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 5 to 6 cones
Ingredients
½ cup (70 g) gum free gluten free flour
⅛ teaspoon xanthan gum, optional (See Recipe Notes)
⅛ teaspoon kosher salt
⅜ cup (75 g) granulated sugar
2 tablespoons (28 g) unsalted butter, melted and cooled
1 (25 g) egg white, at room temperature
1 teaspoon vanilla extract, or 1/2 teaspoon almond extract
2 to 4 tablespoons milk, (plus more * Coconut oil or butter for greasing the pan
Instructions
In a large measuring cup or bowl with a pour spout, place the flour blend,.
xanthan gum, salt and granulated sugar. Whisk to combine well.
Add the melted butter, vanilla extract, egg white, and 2 tablespoons of milk.
Whisk until very smooth. Add more milk between additions, until the batter is pourable but not too thin.
It should be about the consistency of a classic pancake batter. If you’ve.
flour blend, you’ll need to add a few more milk drops before each cone.
Brush a 10-inch nonstick pan lightly with coconut oil or butter, and place.
ladle in about 3 tablespoons of batter.
Gently shake the pan so that the batter is evenly distributed in a circle,.
thin that the edges will instantly crisp.
Cook on one side until just set and beginning to brown, about 2 minutes. Flip.
Cook, while pressing, for another minute, and flip. Repeat the procedure on.
the other side, pressing to brown evenly.
Once the pancake is a deep golden brown on at least one side, remove it from.
other, concentrating on the tip.
Cinch together the bottom of the cone while it is still warm, and gently hold.
it closed until the seams stick together. Place on a wire rack to cool.
Repeat with the remaining batter and cones.
Place a mini marshmallow or two in the bottom of each cone to help catch.
Notes
* ⅛ teaspoon kosher salt
* ⅜ cup (75 g) granulated sugar
* 2 tablespoons (28 g) unsalted butter, melted and cooled
* 1 (25 g) egg white, at room temperature
* 1 teaspoon vanilla extract, or 1/2 teaspoon almond extract
* 2 to 4 tablespoons milk, (plus more * Coconut oil or butter for greasing the pan
* In a large measuring cup or bowl with a pour spout, place the flour blend,
xanthan gum, salt and granulated sugar. Whisk to combine well.
* Add the melted butter, vanilla extract, egg white, and 2 tablespoons of milk.
Whisk until very smooth. Add more milk between additions, until the batter is pourable but not too thin.
* It should be about the consistency of a classic pancake batter. If you’ve
used an all purpose gluten free flour with xanthan gum already in it as your
flour blend, you’ll need to add a few more milk drops before each cone.
* Brush a 10-inch nonstick pan lightly with coconut oil or butter, and place
over medium-low heat. Once the pan is hot and the oil is shimmering, pour or
ladle in about 3 tablespoons of batter.
* Gently shake the pan so that the batter is evenly distributed in a circle,
about 5 inches in diameter. I also like to use a small offset spatula to
create a round with uniform thickness. Be careful not to spread the batter so
thin that the edges will instantly crisp.
* Cook on one side until just set and beginning to brown, about 2 minutes. Flip
the pancake and press evenly on the cooked side with a flat spatula so that
the underside browns evenly.
* Cook, while pressing, for another minute, and flip. Repeat the procedure on
the other side, pressing to brown evenly.
* Once the pancake is a deep golden brown on at least one side, remove it from
the pan, and roll it into a cone shape immediately. If you’re doing it free
form, simply roll the round pancake with one hand around the fingers of the
other, concentrating on the tip.
* Cinch together the bottom of the cone while it is still warm, and gently hold
it closed until the seams stick together. Place on a wire rack to cool.
* Repeat with the remaining batter and cones.
* Place a mini marshmallow or two in the bottom of each cone to help catch
drips as the ice cream melts. In a non humid environment, they will stay
crisp at room temperature for a couple of days, or in 3 days in a sealed
glass jar at room temperature.
For the gluten free flour blend/xanthan gum
The best flour blend for this recipe is my xanthan gum-free gluten free flour
blend, made of 3 ingredients. Here, you’d use 46 g superfine white rice flour +
15 g potato starch + 9 g tapioca starch.
If you add 1/8 teaspoon xanthan gum, which is less than you’ll find in Better
Batter, the batter is perfect. Without the xanthan gum, you’ll simply have a
runnier batter that is more likely to develop tiny holes in the cones.
If you prefer to use one of our all purpose gluten free flour blends, like
(mock) better batter gluten free flour
you’ll need more milk to create the proper batter consistency. And the cones may
Nutrition information is automatically calculated, so should only be used as an
Words GF Ice cream cones on photo of hand holding ice cream cone with vanilla
ice cream against background of brown paper and more cones
GF Ice cream cones on photo of hand holding ice cream cone with vanilla ice
cream against background of brown paper and more cones
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