In a large measuring cup or bowl with a pour spout, combine the flour blend, xanthan gum, salt, and granulated sugar. Whisk them together until well-combined.

Add in the melted butter, vanilla extract, egg white, and 2 tablespoons of milk. Whisk until the mixture is very smooth. If needed, add more milk a teaspoon at a time until the batter is pourable but not too thin—think pancake batter consistency.

Lightly brush a 10-inch nonstick pan with coconut oil or butter and heat it over medium-low.

Once hot, pour about 3 tablespoons of batter into the pan, allowing it to spread out into a circle about 5 inches in diameter.

Cook until the edges are set and starting to brown, approximately 2 minutes.

Flip the cone and press down gently with a flat spatula. Cook for another minute, then flip again. Repeat until it’s nicely golden brown on at least one side.

Remove from the pan and immediately roll it into a cone shape. Use your fingers to shape the tip while cinching the bottom shut.

Place the cone on a wire rack to cool, and repeat with the remaining batter.