cannoli made without gluten, stuffed with fresh ricotta filling, crisp, delicious, sweet, authentic Italian, like they make in the Bronx, but without gluten.
Servings:20 | Calories:603 | Total Fat:54g | Chol:24mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 54g
83 %
Sat Fat 6g
30 %
Total Carb 25g
8 %
Fiber 1g
4 %
Sugars 9g
---
Cholesterol 24mg
8 %
Sodium 122mg
5 %
Protein 5g
10 %
Calories:
66% Safflower oil
13% Others combined
12% Gluten-free flour
7% Vegetable shortening
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.
Incomplete info for : Xanthan gum, Guar gum
Ingredients
1 quart safflower oil for the shells 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 for the filling 1 pound ricotta (we made homemade ricotta from this recipe) 1/2 cup sugar 1/4 teaspoon cinnamon 1/4 cup mini-chocolate chips
Directions : View recipe directions on glutenfreegirl.com
