Category: アイスクリームコーン
Let's Do Gluten Free® グルテンフリーアイスクリームコーンは、じゃがいもでんぷんとタピオカでんぷんを使用し、デメララ糖で甘みを加えて、お気に入りのアイスクリームと合わせる軽くてサクサクしたグルテンフリーのコーンに仕上げました。
原材料： じゃがいもでんぷん、タピオカでんぷん、有機圧搾パーム油、じゃがいも繊維、デメララ糖、大豆レシチン、キサンタンガム、食塩、重曹、ウコン粉末、バニラエキス。
大豆を含む。
The crunch on these is what sold me — they hold up way longer than the flimsy ones I've tried before, even with a scoop of dense gelato. The demerara sugar gives them a nice toasty sweetness that doesn't overpower the ice cream.
The crunch is spot on—light and crispy from the potato and tapioca starch, not that cardboard texture you get with some gluten-free stuff. I loaded one up with a double scoop of mint chip and it didn’t crack or get soggy before I finished. The demerara sugar gives it a nice caramel-ish sweetness tha
These held up way better than the sad cardboard ones I remember. The potato starch mix gives them a real snap, and that demerara sugar adds a nice toasty flavor that doesn't fight the ice cream.
