Gluten Free Cannoli Shells | Gluten Free Recipes | Gluten Free Recipe Box (2024)

Ingredients:

For the Filling:

• 1-1/2 recipes Rictotta Filling

For the Cannoli Shells:

• 1 large, cold egg
• 3-1/2 tablespoons ice water
• 1/2 teaspoon pure vanilla extract
• 1/2 cup white or brown rice flour*
• 1/4 cup tapioca flour*
• 1/4 cup potato starch*, plus more for dusting
• 3/4 teaspoon xanthan gum*
• 1 tablespoon granulated sugar
• 1/16 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon gluten-free cocoa powder (optional)
• 1 tablespoon vegetable shortening
• 1 egg white, at room temperature, beaten, for brushing
• Peanut oil or light olive oil, for frying
• Confectioners’ sugar, for dusting (optional)

Instructions:

1. In a medium-size bowl, whisk the rice flour, tapioca flour, potato starch, xanthan gum, sugar, salt, and if desired, cinnamon. If you wish to make darker shells, add cocoa powder; set aside.
2. Lightly beat the egg. Whisk in ice water and vanilla.
3. Add the shortening. Using a pastry cutter or two knives, cut shortening into the dry mixture until fine crumbs form.
4. Create a well in the center of the dry mixture; add egg mixture. Using your hands, combine to form a ball. If the dough is too dry, add more ice water 1 teaspoon at a time. If it is too wet, add a bit more potato starch.
5. Place the dough on a heavily potato-starch-dusted surface, and knead until smooth. Add additional starch as needed.
6. Cut the dough into 4 pieces. Place three pieces in a resealable, zipper storage bag; set aside.
7. Using a rolling pin, roll the fourth piece of dough out onto the floured surface, to about 1/16-inch thick. Cut the dough into 3-1/2-inch circles using a cookie cutter, biscuit cutter, or glass. Set the circles aside. You may stack them as the circles do not stick together. Scrape any stuck-on dough from the rolling pin and dust the surface with additional tapioca flour, as needed.
8. Place a wire rack or steamer at the bottom of a stockpot or other large pot. Alternatively, use a deep-fryer with a basket. Add enough oil to cover the cannoli shell by at least 1-inch. Preheat oil to 375°F.
9. Oil the outside of 7/8-inch cannoli forms (metal tubes) using gluten-free non-stick/oil spray or standard cooking oil; set them aside.
10. Working in batches, roll each of the circles out into an oval shape, making them a bit thinner, no longer than the cannoli form, and 4 – 5-inches wide.
11. Wrap the dough around a cannoli form and before overlapping it, baste the ends that will overlap with a bit of egg white. Press firmly to seal. Repeat until all of the forms are wrapped in dough.
12. Deep fry each shell until they become light brown in color, 1 - 5 minutes. Allow any excess oil to drip out of the center of the form and back into the hot oil. Transfer the cannoli shells on the forms to a heat-resistant bowl, vertically, allowing oil to drain.
13. Using at least two layers of paper towels, hold the cannoli shell gently in your hand. Using a couple of layers of paper towels in your other hand, slide out the cannoli form. If a shell sticks to the form, gently twist the form a fraction of an inch. (Do not twist the cannoli shell or it may break.) Use caution to prevent burning yourself.
14. Set shells on a rack to cool. Set forms in the freezer to cool between uses. Do not leave them in the freezer for too long, as too much moisture will form. Repeat above steps until you fry all of the cannoli shells. (There is no need to pre-oil the forms after the first time.)
15. Scoop the filling into a pastry bag or gallon-size storage bag with one corner cut off about 1/3-inch. Pipe filling into each end of the shells and garnish with chocolate shavings, chocolate chips, chopped pistachio nuts, gluten-free Maraschino cherry halves, or dried fruit. Fill the shells right before serving or they become soft and chewy.
16. To store for future use, leave them out overnight. Store shells in resealable, zipper storage bags along with a paper towel to absorb any moisture. Place the bags in airtight containers to avoid being crushed. Store in a cool, dry place up to 6 weeks.

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