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Gluten Free Cannoli

  • minutes
  • Serves


For the cannoli shells 2 cups (280 g) all purpose gluten free flour (I used my mock Better Batter), plus more for sprinkling

1 tsp

xanthan gum (omit if your blend already contains it)

1/4 cup

confectioners’ sugar

1 tsp

ground cinnamon

1/4 tsp

kosher salt

3 tbsp

unsalted butter, at room temperature

3/4 cup

Marsala wine, at room temperature*

Lukewarm water, by the half-teaspoonful as necessary

For the filling 1 1/2 cups (336 g) ricotta cheese

12 oz

mascarpone cheese

1/2 cup

granulated sugar

1 tsp

pure vanilla extract

1/8 tsp

kosher salt

1/4 cup

heavy whipping cream

3 oz

miniature chocolate chips (optional)

For finishing Cannoli forms (I purchased mine at a kitchen supply store, but they are readily available online)

Cooking oil spray for greasing the cannoli forms


egg white

Oil, for frying

Confectioners’ sugar, for dusting

*Possible Substitutions for Marsala: In a pinch, the 3/4 cup Marsala can be replaced with one of the following: