Monday, 29 July 2013

Gluten Free: Ice Cream Cones

School's out and so's the sun, it's definitely time for an ice cream cone! Of course, if you're gluten free, your cone options are somewhat limited. Personally, those little bowls with the spoons shaped like tiny shovels are a winner, but sometimes I crave a 99. Or a cornetto.

You can buy gluten free cones, but they're pricy (what GF product isn't, eh?) and as it turns out, it's not too tricky to make your own. If you have a little time, it's worth a try. These cones taste like those waffle cones you can fill with hundreds of scoops of ice cream and, if you make yours big enough, that's exactly what you should do. You can make these in the oven, (in the same way as Laura makes her fortune cookies) but, these days if I can avoid having the oven on, I will – if you think thin crepe as you go, you'll be fine. If you're lucky enough to have a waffle, or waffle cone, maker then you can use that.

Ice cream cones (makes 4 or 5 cones)
You'll need:
  • 1 egg
  • 55g sugar
  • ½ tsp vanilla extract
  • 2 tbsp melted butter (melt a little bit extra to grease the pan later)
  • 25ml milk
  • a pinch of salt
  • 40g ice flour (I used Dove's Farm Rice Flour)
Make it!
  1. Whisk the egg and sugar together until frothy, then beat in the vanilla extract, melted butter and milk.
  2. Sift the salt and rice flour together and add to the liquids.
  3. Whisk everything well until smooth.
  4. Brush a frying pan (non-stick works best here) with a little melted butter, or oil and heat gently.
  5. Pour a couple of tablespoons of batter into the pan and swirl to coat the bottom of the pan in a thin layer.
  6. When the edges start to colour, gently lift them off the pan with a spatula and turn the crepe. I find that turning it out on to a sheet of baking paper, then flipping it back into the pan is the easiest way to do it.
  7. Cook the other side for about a minute, checking occasionally, until evenly golden.
  8. Turn out and roll into a cone shape. Be careful, it's hot! If you're finding it tricky, roll a piece of baking paper into a cone and slide the crepe inside to shape it.
  9. Once the cone is holding its shape, place on a cooling rack to harden. Repeat with the rest of the batter.
  10. Store in an airtight container until you're ready to use them. They should stay crisp for about 24 hours, but if they do go soft then reheat them in the frying pan until hot then reshape.


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