To everyone who thought gluten free cannoli were impossible... HA!!! I made them. My cannoli forms came in the mail a few days ago and I made shells :-D They were so easy to make. I plan to tweak the recipe a little bit when I have more time and my back isn't so sore. There are all sorts of ways to fill the cannoli so I'll leave finding that recipe to you but I'll give you one tip... DRAIN YOUR RICOTTA! For a longgg time. Although I've been told to do that I was impatient and did it for like an hour. haha, it was watery and disgusting. The second time I let mine sit for a day. I would have waited longer still but I'm impatient. And use GOOD ricotta, the whole milk kind. Imported ricotta is supposed to be better, but I don't have the kind of money to get my cheese overnighted from Italy or something. If you do, send me some of your cannoli :) So here it is...
2/3 cup of Pamela's Pancake and Baking mix
1 1/2 teaspoons Shortening
1/2 teaspoon Sugar
1/4 teaspoon Vanilla
a pinch of Salt
1/4 cup (approx) Pinot Grigio
Mix all ingredients except Pinot Grigio together. Slowly, while mixing, add a small amount of wine at a time until you get a dough-like consistency. Take the dough and pat in into a ball, wrap it in plastic wrap and refrigerate for an hour. After it chills for a bit line your work area with plastic wrap, divide your ball into 6 even wedges.
work one piece at a time rolling out between plastic wrap to about a 4" square that is 1/8" thick. This dough is easy to tear and kind of sticky so the best way to roll the square onto the tube is to take the top lay of plastic wrap off and use the bottom one to wrap the dough onto the tube. That way it stays in place without falling apart. Make sure to overlap corners.
It's really easy to do! Then all you do is fry them in some canola oil until golden, about a minute, and you have cannoli shells! I just dropped my first one in the oil and it unravelled so go slowly. Then fill it with whatever cannoli filling you like and dip the ends in mini chocolate chips!