I have yet to experience a summer living gluten free. In Cape Cod, where we spend the majority of our summer, our diet is equal parts native berries and ice cream. Sort of like the bears in Yosemite. Many a day has been spent wading in the water, collecting crabs or eels, leaving us hot and famished, sandy and sticky–a perfect storm for throwing in the towel on dinner and going out for ice cream instead. Faced with a future without waffle cones, and inspired by Karen Morgan’s cooking class last weekend at the Gluten and Allergen Free Expo, I decided to try to make my own homemade gluten-free waffle cones.Jump to Recipe
Updated in June of 2021 with a new recipe card, additional recipe directions and instructions along with updated images.
In the class, Karen made her cones on a cute little pizzelle iron. Because I do not own one (and have absolutely no more space in my small kitchen to store one) I began to think of alternatives. I remembered seeing a blog post some time ago by Kathy Strahs of Panini Happy. She made adorable mini cones on her panini press (which is known as a panini machini around these parts). So I set to work adapting her recipe to be gluten free. And I’m thrilled to report that it worked…and very well indeed!
There is a bit of a learning curve, to be sure. You need to play around with how much dough to put in the press, how firmly it needs to be pressed down, and how quickly the flat cone needs to be rolled around the mold (quickly…and it is hot). I learned that the thin cookies are easier to roll without cracking. I also discovered that I like the flavor of the darker cones, but that those need to be rolled when they are very hot or they will crack. Once I got the hang of it, I had about a dozen adorable cones, just waiting to be filled with ice cream (homemade, of course).
Now I’m not going to go so far as to say that this recipe will save my summer…but it sure will make it a lot more pleasurable. And now that the weather has warmed up, I’m sure the kids won’t wait until summer to put in their request for more gluten-free homemade waffle cones.
Here’s An Updated Version of the Recipe – 6/10/2021
So I did eventually get an actual waffle cone iron, and it’s proved to be an excellent investment. I hesitate to remove the previous instructions because #1 some folks don’t have a waffle iron and a panini press is an excellent alternative, and #2 look at my baby (the auburn kiddo pictured above)! I never want to remove a time capsule of a post just to update it. She just finished her first year of college and we are celebrating with ice cream and gluten-free homemade waffle cones, naturally!
Are you looking for delicious homemade ice cream to scoop into those cones? We’ve got you covered!
- Easy Homemade Fresh Blueberry Ice Cream
- Strawberry Buttermilk Ice Cream
- Dairy Free Chai Spice Coconut Ice Cream
If you make this recipe be sure to drop a comment and star rating below, and tag me on Instagram and use the hashtags #agirldefloured #deflouredrecipes! Thank you!
Homemade Gluten Free Waffle Cones
- Waffle Cone Iron (Or Panini Press)
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1½ cups gluten-free flour blend I like Bob's Red Mill 1 to 1
- 1½ cups powdered sugar
- 1 teaspoon xanthan gum omit if your flour blend contains it
- pinch of ground cinnamon
- pinch of ground nutmeg
- pinch sea salt
- Whip the cream with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment until it forms soft peaks. Gently stir in the extracts.
- Sift the flour, sugar, cinnamon, nutmeg and add it to the whipped cream. Fold together until a thick batter forms. Cover with plastic and refrigerate for at least 30 minutes.
- Heat a waffle cone iron (or panini press) to 375 degrees (or medium high). Add a heaping tablespoon of batter and press down the lid firmly. I use a small cookie dough scoop. Check on the waffle after 90 seconds. It should be light golden brown.
- Remove cookie to a cool surface, let cool for 10 seconds then roll into a cone shape. Hold firmly in place for about 10 seconds longer or until the cone is set. Repeat with the remaining batter.