Gluten Free Waffle Cones
Use a paper towel or cloth to help shape the cones and prevent your fingers from burning!
Servings: 8 cones
Ingredients
- ⅔ cup gluten free flour blend
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 egg whites
- 1 teaspoon vanilla extract
- ¼ cup milk
- ½ cup sugar
- 4 Tbs butter, melted
Instructions
- Pre-heat waffle iron.
- Combine all ingredients in a medium bowl and stir until all clumps are gone. Your batter should be runny (thinner than pancake batter). If your batter thickens too much as it sits (it probably will!), add 1 Tbs milk at a time until it is runny again.
- Pour 2 Tbs batter on waffle iron and cook for 2-3 minutes, or until the waffle is golden brown. Carefully remove (it's hot!) and wrap around a cone. Hold for a minute or two until the cone will keep its shape. Leave in the cone while you make the next waffle cone and repeat until all waffle cone batter is gone.
- Waffle Bowl: Alternatively, you can drape the hot waffle cone over a small-bottomed cup to make a bowl shape. Carefully press in edges every inch or so to create a ripple look.
- You can use immediately, or store any leftovers in an airtight container. They will begin to lose their crispiness after a day, so do not make them too far in advance if you want them crispy.