I always make homemade ice cream and waffle cones for my parties. I think at this point my friends would be disappointed if I didn’t. We just had Strawberry Festival here at my house and the cones were very popular. This is one recipe I must outright brag about. These cones are really great– better than the sugar/gluten version. Really.
I make them small, for the kids, and if the grown-ups want more they can always have seconds. If I have time, it is nice to pour a small bit of melted chocolate into the bottom of a chilled cone. This prevents any leaks out of the bottom and makes the last bite an extra special treat.
Grain-free friends I am working on a recipe for you…
Waffle Cone Recipe
1 egg (yolk and white)
1 egg white
2 tablespoons oil (I use olive oil)
1/2 cup agave syrup
2/3 cup white rice flour
1.5 tablespoons Namaste Perfect Blend Flour (Other all-purpose gluten-free flours would most likely be the same. Or use 2 tablespoons of rice flour- the cones will be slightly more fragile but not significantly. Alternatively you could add a pinch of arrowroot too.)
These instructions are specific to the Chef’s Choice Waffle Cone Express. Not because it is the best (although it might be), but because it is the only one I have ever used. Will a Panzanella maker work too? Probably. Will other waffle irons work? No, you need a special flat iron for waffle cones.
Combine all of the ingredients in a medium mixing bowl. Let it rest for 10-15 minutes (very important). Stir.
Preheat the waffle cone iron. Set the heat/browning level to 2.5-3 on the Chef’s Choice (other brands you will need to experiment). Scoop 1 tablespoon of batter onto the center of the iron and gently close the lid. Cook for 2 minutes or until cooked through and golden (waffle irons may vary).
Take the waffle out, shape it with the cone shaper. Press the edge and end tightly to seal the cone. Set it out on a cooling rack.
Repeat 20 times. Yes, this takes almost an hour. I think it is worth the trouble.
If your cones are too delicate you may need to: rest the batter longer, or add a touch of flour (a teaspoon at a time of all-purpose will usually do the the trick).
Having trouble getting the edges to seal: work faster while they are very hot and use a bit more pressure (be sure to use the shaper or they will collapse).