The Gluten Bigot: Stuff Your Face with Gluten Free Cannoli!

Friday, June 28, 2013

Stuff Your Face with Gluten Free Cannoli!

Seriously, you will not be able to stop - these things are amazing! When I was in Venice earlier this year I was completely jealous when my husband got to enjoy some fantastic looking cannoli (I just food porned it). I also swore it would be my mission to learn how to make them at home. And that I did. 

I found an excellent recipe to start from for the shells on the Gluten Free Recipe Box
  • 1 large egg
  • 1/2 tsp GF vanilla extract 
  • 3.5 tbsp cold water 
  • 1/2 c while rice flour 
  • 1/4 c tapioca starch
  • 1/4 cup potato starch 
  • 3/4 teaspoon xanthan gum 
  • 1 tbsp organic raw cane sugar
  • A crank of two Pink Himalayan Sea Salt 
  • 1/2 tsp cinnamon 
  • 3 tsp butter
  • egg white for brushing
  • White rice flour for dusting
  • Cannola oil, or oil of your preference for frying

Beat together egg, water and vanilla. In a separate about mix together all the dry
ingredients. Cut in butter. Add wet ingredients to dry and mix together. Dust a clean surface with rice flour (or other flour), and roll out dough. Start pre-heating oil in a frying pan (about 1-1.5 inch oil, medium to medium-low heat) I did this after quartering the dough (whatever was left went into the next quarter. Roll and cut out with 3 inch or larger circle cutter (I used a 3.5). Wrap the circle around a cannoli roller (I got mine on Amazon). Then fry. You'll have to turn them about. Fry until golden in color all around. Place on a cooling rack which has been covered with paper towel or kleenex if you ran out like I did. Use tongs to move about. Repeat until they're all cooked.

TIP: Cannoli roller will be burn your fingers off hot. Since that is not fun, wait a minute after taking it out of the oil. Hold cannoli and hammer cannoli roller with tong to loosen. Then use tong to extract it from the cannoli. Let it sit a few minutes before you handle again to make the next cannoli. 

Next up - the filling! I drew inspiration from a few recipes, primarily this one on
  • 750g(ish) part skim ricotta cheese - I actually used one smaller container plus one half of another one.
  • 1.25 cup powdered sugar
  • 1/4 tsp GF vanilla extract
  • 1/4 chopped chocolate [chips]
  • OPTIONAL: Icing sugar and carob/cocoa powder for dusting
First, strain the ricotta cheese for about half an hour. Then combine it with all other ingredients. Put into a ziploc bag, or icing bag if fancy-pants, and fill the shells. Fill only the ones you will consume immediately - this keeps the shell pastry crispy and flaky. I filled a few immediately and then refrigerated the rest and filled as we ate. Dust the tops as you go as well.

Have you ever made cannoli? What's your favorite recipe?

No comments :

Post a Comment

Share This Post