1/2 cup (70 g) gum free gluten free flour (See Recipe Notes)
1/8 teaspoon xanthan gum (optional) (See Recipe Notes)
1/8 teaspoon kosher salt
1/4 cup + 2 tablespoons (75 grams) granulated sugar
2 tablespoons (28 g) unsalted butter, melted and cooled
1 egg white (25 g), at room temperature
1 teaspoon vanilla extract (or 1/2 teaspoon almond extract)
2 to 4 tablespoons (1 to 2 fluid ounces) milk (plus more by the drop, as necessary)
Coconut oil or butter for greasing the pan
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, you’ll need more milk to create the proper batter consistency. And the cones may not be as crispy.
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 by the teaspoonful, whisking well in between additions, until the batter is pourable but not to thin. It should be about the consistency of a classic pancake batter. If you’ve used Better Batter as your flour blend, you’ll need to add a few drops more milk 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 crisp almost instantly.
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 from the pan, and roll 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 days, or in 3 days in a sealed glass jar at room temperature.
Originally published on the blog in 2011 (!). Recipe modified; photos, video and most text new.