Not only are these Gluten Free Ice Cream Cones made with quinoa flour but it they are also an extension to my online allergen-friendly party full of sprinkles that I seemingly cannot stop. It’s becoming a problem, yes, I am very aware. And no, I have no intention on stopping it. All sprinkles aside, I have to say upfront that if you are intimidated by the intense flavor that quinoa flour is known for, fear not! I promise you when I say the flavors of all the ingredients blend together so nicely in this recipe that you would never have a thought that these are gluten free, let alone made with quinoa. Made with 8 easy ingredients and easy-to-follow instructions, make sure you read this post fully as I give you a guide on how to substitute certain items that might not be stocked in your kitchen.
First, you will need Ancient Harvest quinoa flour. If you are curious about substituting flours, you can check out this post and find a suitable flour sub or even use my All Purpose Flour Blend however these gluten free ice cream cones were specifically made with quinoa flour so any changes made here might change the final outcome of this recipe. I highly recommend going with the quinoa. Again, you will not be disappointed.
If you do not have arrowroot powder, you can sub any starch here with slight variances to the final product. I like arrowroot because it’s easily digestible and remains neutral in a recipe. You will notice that xanthan gum is not used in these ice cream cones. That is not an oversight, you won’t need it. Why is that? Because of the psyllium husk powder. I swear I am going to write a post one of these days on why I think psyllium is such a lifesaver to any gluten free kitchen that also prefers to be gum free. It’s one of those magical food items that went to Hogwarts and is full of witchcraft. I just buy the stuff from Trader Joe’s, found in the supplement section or you can buy it online. If you don’t want to use psyllium (though I think you should rethink that decision), you can use flaxseed meal in its place. Just be sure to add 1/4 tsp. xanthan gum. Or if you are feeling wild and crazy, you can try without and see what happens. Gasp!
- ⅓ c. Ancient Harvest Quinoa Flour
- ¼ c. arrowroot powder
- 1 Tbsp. psyllium husk powder
- ½ tsp. baking powder
- ¼ tsp. sea salt
- ⅓ c. + 1 Tbsp. nondairy milk
- ¼ c. finely granulated sugar
- 2 Tbsp. oil (I used avocado oil)
- ½ tsp. vanilla extract
- Preheat a Pizzelle iron on the 3 or 4 setting and wait until green light turns on.
- In a small bowl, whisk together the quinoa flour, arrowroot, psyllium, baking powder, and sea salt.
- In a medium bowl, combine the nondairy milk and sugar together. Add the oil and vanilla extract until combined. Gradually stir in the flour mix. Your batter at this point should be thick like waffle batter--not too runny. See video tutorial for my batter consistency.
- Light coat the iron with olive oil and a pastry brush. Scoop out 1 tablespoon of batter in the middle of the pizzelle pattern, close and wait for the green light to turn back on. At this point, I waited another 45-60 seconds to ensure it cooked long enough.
- Pull the pizzelle off of the iron and quickly roll it up before it begins to harden. You will notice that the texture of the pizzelle at this point is pliable and softer than expected. Fear not! They will harden and become brittle as they sit. Allow to set and firm up. If you want ice cream cone bowls, simply place into a muffin tin and allow to harden.
- Dip into melted chocolate if desired and coat with sprinkles or serve as is.
This makes 8-10 mini cones or bowls from a Pizzelle maker, however will only make approximately 4-5 cones if made in a waffle cone maker.
If you are more interested in creating waffle bowls instead of cones, simply place the pizzelle once you have carefully taken it out of the iron (careful for those fingers, that puppy is hot!), place it into a muffin tin and allow to fully harden and set.