I had something else to share with y’all today but it will have to wait because something more exciting has to be shared! After making the Frico this week I realized there are many dishes that I crave that I never considered making gluten free. Like Cannoli. I LOVE cannoli but had never MADE my own shells when I was eating wheat so it is not a huge surprise I didn’t rush to make them without wheat. But gosh darn it I love me a cannolo. I remember listening awestruck to a friend who told me his sister’s wedding cake was a cannoli cake. I have even had cannoli ice cream in New Jersey. Basta! I had to figure this one out. First step was to get the proper tools: Cannoli Forms. These are cylindrical metal tubes that you wrap the dough around before frying. Amazon had them for like $7. Done! Then I waited for them not so patiently alla Scott Pilgrim style at the door. Prime shipping has spoiled me.
I read half a dozen gluten filled cannoli recipes trying to figure out what would be the best approach. But lo and behold the back of the cannoli form package had a recipe in grams and that sealed the deal. I figured it would be easier to translate that to gluten free. It was not. I had merely made sweet flour with some butter. Not to be too discouraged I started looking around for gluten free recipes and wouldn’t you know Gluten Free Girl has one. So I modified what I had already made and added some milk and a touch of honey. Voila! It worked.
Cannoli Shells Recipe: Adapted from Norpro and Gluten Free Girl
4 Cannoli Forms
2 large pieces of Parchment Paper
1 Dutch Oven
2 cups Canola Oil
270 G Sorghum Flour
100 G Cornstarch
55 G Arrowroot Flour
25 G Potato Flour
1.5 tsp xanthan gum
2 TBS Sugar
1/4 tsp cinnamon
6 TBS Butter
1/4 cup white wine (recipe called for Masala but this is what I had on hand)
1 TBS Honey
5 TBS Skim Milk, separated (you might not need all of it)
1 egg beaten
Making the Dough
In a stand mixer whisk flours. Cut in the butter and mix until it resembles crumbs.
Add the sugar, cinnamon, and xanthan gum.
Slowly pour in the wine.
Add the egg and honey.
Add the milk 1 TBS at a time until the dough begins to hold together.
Form dough into a ball and wrap with plastic wrap. Refrigerate for an hour.
Divide the dough into 4 groups.
Forming the Dough:
Place 1 group of dough onto 1 piece of parchment paper. Place the other piece on top of the dough. Roll out dough as thin as possible, the standard measurement seems to be a dime.
The next part you can simply eyeball OR I cut out a piece of cardboard into an oval shape about 4 inches long.
Place the cardboard onto the dough and cut out the dough with a knife or pastry roller.
Loosely wrap the dough around the cannoli form and brush the overlapping edge with the beaten egg.
Heat your dutch oven over medium high heat and add the canola oil.
Use a thermometer! Heat the oil to 320F-400F.
Fry the cannoli in the oil for about 2 minutes. This cooks very quickly! Keep an eye on it you want a nice golden hue.
Drain on paper towels and repeat the process with all the dough. I let the cannoli cool for a few minutes before I removed the form for the rest of the dough.
*Fill the cannoli only when you are about to eat them so they do not get soggy.