We love how these crisp waffle cookies capture the spirit of Norwegian celebrations. Krumkake’s delicate texture and sweet flavor make them perfect for special occasions or everyday treats. We’ve adapted this recipe for a gluten-free twist so everyone can indulge in this classic dessert.
We’ll use a blend of rice flour and tapioca starch to keep the batter light. A krumkake iron or waffle cone maker gives our cookies their iconic shape. We like to roll them into cones and fill them with whipped cream or fresh fruit. They’re delicate crisp and sure to become a favorite at any gathering. We also enjoy a sprinkle of powdered sugar as a finishing touch. With just a few pantry staples we can whip up these festive treats in no time.
Gluten-Free Krumkake Recipe
We rely on a blend of rice flour and tapioca starch to achieve a crisp and delicate Krumkake. We use a krumkake iron or waffle cone maker to create the signature cone shape that can hold whipped cream or fresh fruit.
Recipe Overview
| Servings | Approximate Cook Time (Per Krumkake) |
|---|---|
| 12 cones | 2 minutes |
Ingredients
- 2 large eggs
- 0.5 cup granulated sugar
- 0.25 cup melted butter
- 0.5 cup rice flour
- 0.25 cup tapioca starch
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon salt
- Extra powdered sugar for dusting
Step-by-Step
- Preheat the krumkake iron.
- Crack eggs into a bowl. Whisk with granulated sugar for 1 minute.
- Stir in melted butter and vanilla extract until combined.
- Sift rice flour and tapioca starch with salt. Fold dry mixture into wet ingredients until smooth.
- Lightly grease the iron. Pour 1 tablespoon of batter into the center.
- Close the iron. Cook for 2 minutes or until golden.
- Quickly roll each hot cookie around a cone roller or form by hand. Let cones cool on a rack.
- Dust each cone with powdered sugar before serving.
Tools and Equipment
We keep our workstation organized. We gather a few essential items to help us create crisp Gluten Free Krumkake. Below is a quick reference table:
| Tool | Purpose |
|---|---|
| Krumkake iron or Waffle cone maker | Presses the batter into thin rounds. It heats evenly and ensures uniform browning |
| Measuring cups and spoons | Allows accurate measurements of rice flour and tapioca starch. Helps maintain the correct ingredient ratio |
| Mixing bowl | Holds wet and dry ingredients. We prefer a medium bowl for easy whisking |
| Wire whisk | Blends eggs and sugar into our batter. Creates a smooth consistency |
| Heatproof spatula | Lifts the hot cookies from the iron. Minimizes the risk of burns |
| Cone roller | Shapes the hot cookies into delicate cones. We roll them immediately for the classic look |
We suggest preheating our Krumkake iron for about 2 minutes. This ensures an even bake. We also use a stable surface to support the iron. We position our bowl, whisk, and measuring tools within arm’s reach. This setup helps us move quickly once the batter is ready. We keep our heatproof spatula and cone roller close by. We roll each cookie right after it comes off the iron.
Ingredients
We gather these items for our Gluten Free Krumkake batter. We measure them carefully to keep the texture light and crisp.
| Yield | 12 cones |
|---|---|
| Cooking time | 2 minutes per cone |
- 2 large eggs at room temperature
- 1/2 cup granulated sugar
- 1/2 cup melted butter cooled slightly
- 1/2 cup rice flour
- 2 tablespoons tapioca starch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
We whisk the eggs sugar and salt until frothy. We pour in the melted butter next. We sift the rice flour with tapioca starch and fold them in gently. Finally we stir in the vanilla extract for a fragrant finish.
Directions
These easy steps guide us to crisp and aromatic Gluten-Free Krumkake in minimal time. Our simple approach yields a delicious batch every time.
Prep
We whisk eggs, sugar, and salt in a mixing bowl until frothy. We pour in melted butter and stir gently. We sift rice flour and tapioca starch together, then fold them into the wet mixture. We add vanilla extract for a smooth note. We measure about one tablespoon of batter for each cookie.
Cook and Shape
We preheat the krumkake iron or waffle cone maker and lightly grease it. We place the batter on the heated surface and close the iron for about 1 or 2 minutes, until each cookie turns golden. We lift the cookie with a heatproof spatula and wrap it around a cone roller while still hot. We let each finished piece cool on a rack before serving or filling.
| Process | Time |
|---|---|
| Preheating Iron | 3 minutes |
| Cooking Each Cookie | 1 to 2 minutes |
| Cooling on Rack | 1 minute |
Serving Suggestions
We fill our crispy cones with sweet whipped cream or light dairy-free alternatives for a gluten-free indulgence. We top them with fresh berries or a dusting of powdered sugar to add a bright color accent. We also enjoy dipping the rims in melted chocolate for a subtle richness.
We like to pair these cookies with strong coffee or hot cocoa for an afternoon treat. We place them on our dessert table alongside fruit sauces or caramel drizzle so guests can customize their fillings. We sometimes crumble the extra cones to top ice cream or layered parfaits for an added crunch.
| Option | Notes |
|---|---|
| Whipped cream and fresh berries | Light and colorful |
| Chocolate mousse and cocoa topping | Rich and indulgent |
| Custard and fruit compote | Smooth and tangy |
| Caramel sauce and chopped nuts | Sweet with a nutty crunch |
Make-Ahead Instructions
We can prepare our Gluten Free Krumkake ahead of time and store them without losing their light crisp texture. We follow these steps to keep our cookies fresh and ready to serve:
- Let each cookie cool completely. Warm cookies trap moisture if sealed too soon.
- Place them in an airtight container. We separate layers with parchment paper to prevent sticking.
- Keep the container in a cool spot away from direct sunlight. We avoid the refrigerator because the cookies can absorb moisture.
- For long-term storage we freeze them. We thaw cookies at room temperature when needed. If they soften we re-crisp them in a low oven.
| Storage Method | Maximum Duration |
|---|---|
| Airtight container at room temperature | 3 days |
| Freezer | 1 month |
Conclusion
We love how easy these gluten-free krumkake are to whip up with simple pantry ingredients. The crisp wafer is irresistible and we’ve found that everyone enjoys the creative filling options that make each bite unique.
Whether we’re celebrating a family gathering or craving a light sweet treat on a weekday these delicate cookies always deliver. We like whipping up a batch ahead of time and storing them for spontaneous indulgence. With such a versatile twist on tradition we’re confident this recipe will become a go-to in any dessert repertoire.
Frequently Asked Questions
What is Krumkake?
Krumkake is a light, crisp Norwegian cookie often rolled into a cone shape. The batter typically includes eggs, sugar, and butter, and is cooked on a special krumkake iron or waffle cone maker. Once rolled, it can be filled with sweet whipped cream, fruit, or other fillings.
How do you make Krumkake gluten-free?
Simply replace regular flour with rice flour and tapioca starch, keeping the batter light and crisp. Following the same cooking steps on a krumkake iron ensures a delicious, gluten-free twist on this traditional Norwegian treat.
Can I use any waffle cone maker instead of a krumkake iron?
Yes. A waffle cone maker works similarly to a krumkake iron. Just be sure to watch the batter closely while cooking, as different appliances may have unique heat settings. Cook each cookie until golden and shape it immediately for that classic cone shape.
What are some popular fillings?
Fill your Krumkake cones with sweet whipped cream, fresh fruit, chocolate mousse, custard, or caramel sauce. For a crunchy texture, try adding chopped nuts or drizzling chocolate. These fillings complement the delicate sweetness of the cookie, making every bite delightful.
How long does it take to cook each Krumkake?
It usually takes about 1 to 2 minutes per cookie. Once the krumkake turns golden, remove it from the iron or waffle maker. Shape it immediately around a cone roller while it’s still warm.
How should I store leftover Krumkake?
Allow each cookie to cool fully, then stack them in an airtight container with parchment paper in between. Store at room temperature for up to 3 days or freeze for up to 1 month. If they soften, re-crisp them in a low oven for a few minutes.
Can I make Krumkake ahead of time for a party?
Absolutely! Plan to prepare and cool them in advance, then store properly to maintain their crispness. When ready to serve, fill with whipped cream, fruit, or other toppings. This way, you’ll have a festive dessert all set for guests.