GF/DF Ice-cream Cones

IMG_0724Baking gluten and dairy free still has its challenges, and making ice cream cones was a good example of that. The flour part was easy – I’m so used to making my own blends now that I wasn’t concerned, but there was the issue of replacing the heavy cream with something that could provide the same air and texture. In this case I went with egg whites – their ability to puff up and hold their shape under heat was just what I needed, and they also gave the cone a chewiness that I loved!

The only other set back I had was that I didn’t know how I was going to cook them, but then I found a woman on the internet who made hers in her panini press. Problem solved, I pulled out my panini press, preheated it and went to work.

IMG_0721GF/DF Ice-cream Cones

  • 1/4 cup egg whites (approx. 4 eggs)
  • 1 tablespoon vanilla
  • 3/4 cup icing sugar
  • 1/2 Tablespoon cornstarch
  • 1/2 cup brown rice flour
  • 2.5 Tablespoons potato starch
  • 1.5 Tablespoons tapioca starch
  • 1/2 tsp. xantham gum

Whip the egg whites in your stand mixer fitted with the whisk attachment. Add in 1/4 cup icing sugar and vanilla and continue whipping until it can stand in stiff peaks on its own. Remove from the mixer.

Whisk the remaining dry ingredients together in a separate bowl and then gently fold them into the eggs whites. It will form a thick, sticky batter – set it aside.

IMG_0722Spray the panini press with oil spray and then drop a large dollop of batter in the center. Close the lid and give it about a minute and a half. Peel it while hot (you need touch hands for this part) and quickly roll it into its cone shape. It will feel hot at first but will cool within seconds so work fast – hold it for 10 seconds and then place it on a tray. The shape will hold like magic and you can move on and do a second one. I left mine to cool and harden for about 30 minutes, after that they were the perfect texture. My daughter and I actually made two batches – the first was as I wrote it above, and that was my favourite. She asked if we could try one with less sugar so we used only 1/4 cup icing sugar instead of 3/4 cups and she preferred that batch better. It’s a matter of taste for some, but I did find that the batch with less sugar didn’t harden into its shape quite as well, although they were still decent cones and we ate them all :). For the Dairy Free Vanilla Ice-cream base, click here!

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