Gluten-Free Cannoli Shells

1. 1

   In the bowl of a stand mixer whisk together the flour, cornstarch, arrowroot and potato flour. Cut in the butter and mix until it resembles crumbs.

2. 2

   Add the sugar, cinnamon and xanthan gum. Slowly pour in the wine as you mix it in. Add the egg and honey and mix to combine.

3. 3

   Add the milk 1 tablespoon at a time until the dough begins to hold together.

4. 4

   Form dough into a ball and wrap with plastic wrap. Refrigerate for an hour.

5. 5

   Divide the dough into 4 equal-sized pieces. Place 1 of the four sections of dough onto 1 piece of parchment paper. Place another piece of parchment on top of the dough. Roll out dough as thinly as possible; the standard thickness seems to be a dime.

6. 6

   For the next step 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.

7. 7

   Loosely wrap the oval of dough around a cannoli form and brush the overlapping edge with the beaten egg to seal it. Repeat with the other 3 sections of dough.

8. 8

   Heat a Dutch oven over medium high heat and add the canola oil. Use a thermometer! Heat the oil to between 320 F and 400 F.

9. 9

   Fry one cannoli in the oil for about 2 minutes. This cooks very quickly! Keep an eye on it-you want a nice golden hue. Remove it from the oil with a spatula. 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.

10. 10

    Notes:

11. 11

    - You will need 4 cannoli forms (or you can re-use the same one for each) to complete this recipe.

12. 12

    - Fill the cannoli only when you are about to eat them so they do not get soggy.

13. 13

    - Adapted from Norpro and Gluten Free Girl.

* Per serving · 4 servings · Values may vary.