Gluten-Free Cannoli
- 400 grams all-purpose gluten-free flour mix
- 1 teaspoon xanthan gum
- 1/2 teaspoon guar gum
- 1/4 cup sugar
- 8 tablespoons vegetable shortening (or pure leaf lard, if you have it)
- pinch of salt
- 1/2 teaspoon cinnamon
- 1 tablespoon rum (optional)
- 1 tablespoon honey (make sure it’s a liquidy honey, not the stiff kind)
- 1 large egg
- 2 to 6 tablespoons buttermilk (or water if you cannot have dairy)
- 2 eggs whisked with 2 tablespoons water, for egg wash
- 1 pound ricotta
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 cup mini-chocolate chips
- powdered sugar for dusting
- Cooking & Baking
- All-purpose gluten-free flour mix (400 grams)
- Chocolate chips, mini (1/4 cup)
- Cinnamon (3/4 teaspoon)
- Guar gum (1/2 teaspoon)
- Honey (1 tablespoon)
- Powdered sugar (1)
- Salt (1 pinch)
- Sugar (3/4 cup)
- Vegetable shortening (8 tablespoons)
- Xanthan gum (1 teaspoon)
- Dairy
- Buttermilk (2 tablespoons)
- Ricotta (1 pound)
- Refrigerated
- Egg, large (1)
- Eggs whisked with (2)
- Beer, Wine & Liquor
- Rum (1 tablespoon)
Preparation
Read recipe preparation on glutenfreegirl.com
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Published December 21, 2010 (2 years ago).
10 people saved this recipe.
