When was the last time you had a waffle cone? When you were able to eat gluten? Yeah, me too! These gluten free waffle cones are JUST like the ones we remember, crisp and buttery and perfect for a hot summer day 🙂
Scott is from Scranton, PA (home of the Office) and when we were visiting family, I went to Wegman’s for the first time. I fell in LOVE with the grocery store chain. Yes, crazy things like grocery stores make me happy. Haha!
Their gluten free section is phenomenal and their sushi bar is completely gluten free, so I was in heaven. I stocked up on stuff to take back home, one of which was a package of gluten free pizzelles.
On our long car ride home, we broke into them and munched on a few. They were delicious! They reminded both of us of a really good waffle cone, but in a flat round shape. Light, crisp and buttery, they were very addictive. I was obsessed but wasn’t about to spend $8.00 again for 8 cookies.
So later that year I put a pizzelle maker on my Christmas wish list, and my mom was able to find one and bought it for me! I finally broke it out of its box and was so glad I did because these gluten free waffle cones were born, just in time for summer 🍦.
WHY BUY A ONE TRICK PONY PIZZELLE MAKER?
If you’re anything like me, you love ice cream! And to make my own gluten free waffle cones is great and I love to have the ability to do that. However, I’m not going to be eating ice cream every single day, so why in the world would I want another “gadget” to take up precious space?
First of all, this pizzelle maker is tiny! It’s only about 10 inches by 5 inches and can fit inside a cabinet or on a shelf with no problem.
What I like most, though, is that I can use this in so many different ways:
Gluten free waffle bowls–instead of shaping the pizzelles into cones, why not drop them into a small bowl as they’re coming off the iron? They’ll harden into petite ice cream bowls that are perfect for birthday parties, ice cream socials, or just to dish yourself a bowl of ice cream!
Gluten free pizzelles or cannoli--leave the pizzelles as is right off the iron. Or roll them around a cannoli form to make substitute cannoli shells.
You could also make gluten free sandwich cookies. Make several flat pizzelles. Spread one with nutella, dulce de leche, or fruit jam and top with another for a wonderful sandwich cookie! Give as gifts at Christmas or anytime.
TIPS FOR MAKING GLUTEN FREE WAFFLE CONES
- Use two spoons to drop about a tablespoon and a half of batter onto the center, or a little behind center, of the pizzelle maker and quickly close the lid and clamp it.
- Set a timer (I used my phone timer) for about 55 seconds to a minute. Lift lid and using an angled spatula, carefully slide it under the pizzelle and lift it off the machine.
- Work quickly to wrap the pizzelle around a waffle cone shaper. I didn’t have one when I first made these, but will definitely be getting one the next time. It has a handle so I won’t burn my fingers!
HOW TO STORE WAFFLE CONES
If you live in a humid climate, like I do, store your cones in a container to keep them crispy. Glass is preferred. If they soften, put them on a baking sheet in a preheated 300 degree oven for about 5 minutes. They may unroll while reheating, so just re-roll them and they’ll be good as new.
Grab some of your favorite ice cream and make yourself an ice cream cone this summer!
Gluten Free Waffle Cones
- Pizzelle Maker
- waffle cone shaper
- 3 large eggs
- ¾ cup (150 g) sugar
- 1 stick (½ cup or 113 g) butter, melted and cooled
- 2 tsp vanilla extract
- ½ tsp almond extract
- 1 ½ cups (210 g) Kim's gluten free flour blend (or any gluten free flour blend with xanthan gum)
- 2 tsp baking powder
- Melt butter and set aside. Beat eggs and sugar until light in color and slightly thickened, 2-3 minutes. Add melted butter and extracts. Mix until blended. Sift flour and baking powder together in small bowl. Fold flour mixture into egg mixture until incorporated.
- Heat pizzelle maker as per manufacturer's instructions. Place about 1 heaping tablespoon of batter on the center of the pattern, or a little off center towards the back of the iron as the top is lowered, it will push the batter forward a little bit.
- Bake until golden brown, about 55-60 seconds (I set a timer). Remove with an angled spatula or butter knife and quickly roll around waffle cone shaper (or set into small bowl for waffle bowls, roll around cannoli form for cannoli shells, or leave flat for simple pizzelles).
- Repeat process with remaining batter.
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