I found a version of this recipe in a newsletter from the local celiac association, and it was credited to the "Edmonton Chapter." So, thanks to the Edmonton chapter. I've adapted the recipe to my liking -- and also to my patience. My little "tweaks" have made the batter easier to pour and to spread and then to shape into cones, but at the cost of a little bit of crispness, unless the cones are cooked to perfection, and life admits a lot more errors than perfections. A real treat, though, to have a real ice-cream cone . . . worth the bother for the sake of much-loved children.
2 egg whites
pinch salt
1/2 cup white sugar
1/4 tsp vanilla
1/4 tsp almond extract
1/4 tsp xanthan gum
1/4 cup cornstarch
1/4 cup potato starch
2 tbsp vegetable oil
3 tbsp water (or tiny bits more, as needed for pourability)
Beat egg whites with salt until frothy. Stir in sugar, vanilla, almond extract, xanthan gum, cornstarch, potato starch, and water; stir until no lumps remain. (The mixture will be similar in texture and colour to melted marshmallows.)
Lightly spray a hot pan with vegetable oil or non-stick cooking spray. (Keep the temperature constant at low-medium -- just less than 4 on a scale of 10 on my stove.)
Spoon approximately 1 1/2 tbsp batter into greased pan. Use a spatula to spread the batter into a circle or oval as thin as the batter allows, ideally about 4". Cook until golden brown on the bottom, about 2 minutes, then flip to cook the other side until it, too is golden, about 90 seconds. Very carefully and very quickly, without burning your fingers, remove from pan onto a silicone baking sheet or heavy, clean towel. Form into a cone with your fingers, working quickly but without burning your fingers. The cone will set into place quickly as it cools. Place cone seam-side down to cool completely. Freeze if not using within a few days.
Makes 12 cones, give or take. Takes about an hour. If sugar from the cones begins to burn on your pan, remove from heat, wash and dry, re-heat the pan, and recommence.
