Here is an easy cannoli shell recipe that is baked not fried, vegan and gluten-free!
1 1/4 cup Gluten-Free Flour
1/2 teaspoon Xanthan Gum
1/4 cup powdered sugar
1/4 teaspoon cinnamon
1 teaspoon cocoa powder
3 tablespoons vegan butter
1/2 teaspoon vanilla
3 tablespoons red wine
2 tablespoons water
Optional: 1 tablespoon ground Flax seeds in 3 tablespoons water, or 2 tablespoons Aquafaba
Preheat oven to 350oF. Line a baking sheet with parchment paper.
Mix dry ingredients together. Cut in vegan butter until mixture looks like a dry meal.
Mix vanilla, red wine and 2 tablespoons of water together and pour over dry ingredients. Knead together and make a stiff, smooth dough.
Let the dough rest, wrapped in wax paper or parchment paper for 15 minutes. The dough will get too dry if not covered.
Optional step: In a small bowl beat ground flax seeds together with 3 tablespoons water. When the mixture thickens, pour it through a fine mesh sieve into another bowl, to separate the thickened liquid from the fibrous seed. Discard (or eat) the fibrous part. This is the “egg” wash.
Take a small piece of dough and roll between two pieces of wax paper or parchment paper to about 1/6 inch thick. Cut out 4 inch circles. Take remaining dough and add back in to the piece. Repeat, rolling out a small piece of dough and cutting out 4 inch circles until all the dough is used up.
Take a Cannoli tube and wrap a circle of dough around it, lightly pressing the edges together in the center. Don’t press the dough to the tube. Brush with “egg wash” if using. Place seam side down on the baking sheet. Repeat with all tubes. If you don’t have enough tubes, cover the circles of dough with parchment or wax paper to keep moist until ready to wrap them on tubes. We have four tubes and make four at a time, let them cool, remove the shells and prep another four.
Bake for 10 minutes and let cool. When cool, hold the cannoli shell firmly with one hand, and twist the shell off the tube.
Dust with powdered sugar and enjoy.