A gluten free cannoli recipe made with dairy free filling: crisp and golden-brown baked cannoli shells filled with a delicious dairy free pastry cream, finished with chopped chocolate and a dusting of powdered freeze dried fruit. An allergy friendly gluten free cannoli recipe perfect for holidays!
Combine all dry ingredients first in the food processor. Then add the cold butter, the egg, the milk and apple cider vinegar. Pulse until the mixture begins to come together. If necessary, add 1 more tablespoons of liquid. Transfer the dough to a clean work surface and knead until it is mostly smooth. Keep in mind that flax seeds absorb a lot of liquid, so it may seem a little too wet first. Once you let it rest for 10 minutes you'll have a firm yet tender dough. Always keep the dough wrapped, exposure to air will dry it an make it too crumbly.
Preheat the oven to 410 F.
Divide the dough in half. Re-wrap one half and flatten the other with your palm. Grease the surface with a tsp of oil and roll out the dough as thin as you can, about 1/6 inch (4 mm) thick.
Use a cookie cutter or any round shape you have - 3.5 inch in diameter. Cut as many rounds as you can. Gather up the scraps and wrap them to re-roll later.
If the dough rounds stick to the table use a knife to help detach it. Roll the circles around lightly greased cannoli forms. Roll around until the opposite point overlaps it. Press to make sure is sealed. If it cracks it's ok, use your fingers to fix it. Then roll the wrapped cannoli form on the table like a rolling pin for a few times - it will help smoothen out the unevenness and make the shells even thinner.
To create some patterns on the shell I pressed a metal whisk while rotating the shell. But this is totally optional.
Brush the surface with lightly beaten egg to give them a nice golden color while baking. Repeat with the remaining cannoli tubes.Place all cannoli tubes on a cookie sheet and bake them at 400 F for 15 minutes.
Remove from the oven, let them cool for 1 minute, they will release some steam and will be easier to slide them off the tube. Use the metal tongs to hold the tube and with the other hand carefully slide the cannoli shell off the tube.. Let the tubes cool completely before using again.
Continue until you have baked all the cannoli shells. Let cool completely before filling.
See steps below
Make The Dairy Free Cannoli Filling
Add the plant milk into a saucepan. Heat the milk over medium high heat and bring it to a simmer, but don't boil.
While the milk is being heated, place the maple sugar, egg yolks, arrowroot starch and salt in a bowl. Whisk (or use a mixer) until you have a smooth mix. Add vanilla bean paste or extract.
As soon as the milk starts to simmer, remove it from the heat. Take about a half of the hot milk and slowly pour in a thin stream, into the egg mix - whisking constantly to temper the egg mix. Then add the egg mix back into the remaining hot milk in the saucepan.
Continue whisking vigorously over medium heat, until it starts to thicken - this should take about 2-3 minutes.
Continue until it starts to release bubbles. Lower the heat to minimum and cook for a further 1-2 minutes after you see the first bubbles. Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.Don't overcook it or it can curdle and separate.
Pour the cream into a clean bowl, let it cool for a few minutes then cover the surface with plastic wrap. Making sure the plastic wrap is touching the whole surface, so it doesn't develop a skin, then refrigerate until cool. In case you decide to make it in advance, keep refrigerated up to 5 days. After that it may start to weep.
Assemble The Gluten Free Cannoli
When ready to serve, fit a pastry bag with a wide tip and fill with cream. Pipe the cream into both ends of the cannoli shells. Or use a small spoon to do that.
Garnish the ends with an optional sprinkle of mini chocolate chips, shaved chocolate, or anything you like. I used these dairy free chocolate chips and I chopped them in smaller pieces.
To serve, dust the filled cannoli with powdered sugar. For a refined sugar free version - use the powder of freeze dried fruit (I used freeze dried mango).
Gluten Free Cannoli Tips
If you prefer you can use your favorite gluten free flour mix instead, use 1.4 cup. But I made my own: white rice flour + brown rice flour + cassava flour + golden flax seeds - ground and coconut milk powder.
Where can I get cannoli tubes/forms? They are available on Amazon or some stores like Walmart or Target.
If you want to make the cannoli ahead of time, keep the filling and shells separate.
Storing Gluten Free Cannoli
The cannoli shells can be frozen but the cannoli filling cannot be frozen because gelled starch breaks down during the freezing and thawing process. You can make the filling 1 to 3 days ahead, keep in mind that it can stay refrigerated up to 5 days.
Assembled cannoli should be eaten the same day, or at least no longer than 24 hours, as the filling will cause the shell to get soggy.