Gluten-Free Waffle Cones


Making homemade gluten-free cones with kids is a lot of fun. It’s a little like a magic show in your kitchen!

3 Ways to Prepare Delicious Gluten-Free Waffle Cones


Gluten-Free Waffle Cones


Gone are the days of you and your kids having to eat ice cream from a bowl with a spoon. These gluten-free waffle cones taste as good as the original.

2 large eggs
½ cup sugar
1 cup Artisan Gluten-Free Flour Blend (below)
¼ teaspoon salt
¼ cup milk of choice
1 teaspoon pure vanilla extract
¼ cup (½ stick) butter or nonhydrogenated shortening, melted

1. Preheat a waffle cone maker to level 4 (medium high). If you don’t have a waffle cone maker, you can use a panini or pizzelle press.

2. In a large bowl, whisk together eggs and sugar until eggs lighten in color. Add flour blend and salt and whisk until mixture is smooth. Add milk and vanilla and whisk until smooth. Add melted butter and whisk again until completely incorporated.

3. Using a cookie scoop or spoon, place 2 to 3 tablespoons of batter on the center of the waffle cone maker. Close the lid and cook 1 minute. Check to see if the cone is toasty and nutty-brown and, if not, cook an additional 30 seconds or more.

4. Remove the cone from the maker and place on a clean towel. Using a conical waffle cone roller (or a piece of sturdy cardstock or paperboard, such as a cereal box, formed into a cone) carefully roll the cone around the roller, ensuring the bottom is closed so ice cream does not sneak out. Hold the rolled cone in place on the mold for 10 seconds and set aside.

5. Repeat with remaining batter.

Each cone contains 190 calories, 8g total fat, 4g saturated fat, 0g trans fat, 69mg cholesterol, 96mg sodium, 28g carbohydrate, 1g fiber, 13g sugars, 3g protein, 19 Est GL.
Artisan Gluten-Free Flour Blend


1¼ cups brown rice flour
¾ cup sorghum flour
⅔ cup cornstarch or arrowroot powder
¼ cup potato starch (not potato flour)
1 tablespoon + 1 teaspoon potato flour (not potato starch)
1 teaspoon xanthan gum

1. Combine all ingredients and whisk well to mix thoroughly.

2. Store in an airtight container up to 3 months in the pantry or 6 months in the refrigerator.

Each cup contains 533 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 14mg sodium, 120g carbohydrate, 5g fiber, 0g sugars, 9g protein.



1 Waffle Cone Maker

If you plan on making lots of homemade cones, a waffle cone maker should be in your future. This handy machine is our top choice for ease of use. A panini press or pizzelle maker will do in a pinch. A conventional waffle maker won’t work because the griddle spacing isn’t thin enough.

Mix the Waffle Cone batter.

Heat the waffle maker according to manufacturer directions.

Scoop 3 scant tablespoons of batter onto the center of the griddle.

Follow the recipe directions for cooking time. For best flavor, let the waffle cone cook until it’s toasty and nutty-brown.

Remove the waffle using tongs and form it into a cone.

Pinch the bottom closed with your fingers when rolling the cone.

Cool the finished cone in a holder or on a rack.

Store the cones in a moisture-proof tin for best results. They’ll stay crisp and fresh up to a week.


2 A Skillet

A nonstick skillet can get the job done but the cones will be a little soft and a bit thicker than you might prefer. Your cones will have a toasted, lacy, golden-brown pattern on the outside but they’ll be more like a rolled soft crepe than a crunchy cone. It will take almost twice as long to make your cones in a skillet as in a waffle cone maker. Make just what you’ll need because these cones can get softer as they sit and will not keep. The thinner they are when made, the more likely they are to be crunchy, although this takes a little practice.

Mix the Waffle Cone batter. The batter needs to be thin (think crepe batter) in order to form a thin 5-inch circle in a skillet. Add 1 to 2 teaspoons milk of choice to thin the batter, if necessary.

Heat the skillet for 20 seconds. Brush skillet with ¼ teaspoon high-heat oil just once.

Place 2 tablespoons of batter in the center of the skillet and quickly form a circle (about 5 inches in diameter) by tilting the pan to spread the batter.

Cook on medium heat until the edges begin to brown and the top is dry. If the edges begin to get too dark, turn down the heat. You’re looking for a nutty-brown, lacy pattern on one side of the cone. Flip the cone and cook the other side 45 to 60 seconds.

Flip the cone over onto a clean lint-free towel and immediately form it into a cone. The golden-brown side should be on the outside. Pinch the bottom closed as you form the cone.

Cool cones completely in holders. (Cone holders help them keep their shape). They’re best consumed the same day.


3 Your Oven

You can prepare waffle cones in the oven but this method is trickiest of the three to get the cones to turn out properly. If you use dairy-free substitutions in your recipe, the cones will almost never become toasty brown. The secret to successfully rolling these cones is to bake them just until a tinge of brown shows up on the edges. If they bake too long, the cones tend to crack as they’re rolled. Bake 2 or 3 at a time on a single sheet pan. Remove only one at a time for rolling and keep the others in the oven. If they’re all removed from the oven at the same time, by the time you’ve rolled the first one the others will no longer yield to rolling. In the time it takes to bake one sheet pan, you could make half a dozen cones in the waffle cone maker or 4 to 5 in the skillet. Eat baked cones the same day you make them; they will unroll as the day progresses.

Preheat oven to 350°F. Using a pencil, trace 2 or 3 5-inch circles onto a sheet of parchment paper. Flip the parchment paper (pencil-side down) and place on a baking sheet.

Mix the Waffle Cone batter.

Place 2 generous tablespoons of batter onto each circle. With an offset spatula, gently spread the batter to make 6-inch circles using the pencil guide. Make sure the circle edges have a thicker layer of batter than the center to help keep them from cracking when you roll them.

Rap the pan on your counter to remove air bubbles and make sure the parchment paper isn’t wrinkled. (Wrinkled parchment causes cone cracking.)

Bake 9 to 14 minutes, rotating the pan halfway through baking, just until cones are barely golden on the edge. The center will be very pale.

Remove one cone at a time from the oven. Place it onto the towel and immediately roll it into a cone, pinching the bottom with your fingers to seal. Work quickly and repeat the process until all the cones are baked and rolled.

Cool cones in holders. (Cone holders help them keep their shape.) Best consumed the same day.