You’ve likely tried those gluten free desserts that stumble out of the gate – dry, bland, or downright sad. I’ve been there. This gluten free cannoli recipe doesn’t fall into that trap. It lands somewhere between osobucco’s virtues and dessert’s escape, offering a crisp shell, smooth filling, and no weird aftertaste.

If a trustworthy cannoli gluten free recipe exists, this one writes its own name. I’ve played with flour blends, fat ratios, and chilling times until the shell holds up and the filling stays rich. Whether you need a dairy free cannoli or a vegan gluten free cannoli, you’re covered – texture triumphs over technique, every time.

Active Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 6 cannoli

Ingredients

You don’t need a shopping list that reads like your grocery app’s “premium add-ons.” Keep it clean, keep it sensible:

• 1 cup gluten free flour blend (plus some for rolling)
• ½ tsp xanthan gum (skip if it’s already mixed in)
• 2 tbsp sugar
• Pinch of salt
• 1 tbsp cold butter or a dairy-free alternative
• 1 egg or flax “egg” for the vegan path
• ½ cup milk or plant-based milk
• Oil for frying (or lightly brush if baking)
• Filling:
• 1 cup ricotta or dairy-free ricotta
• ¼ cup powdered sugar
• ½ tsp vanilla extract

Instructions

Preparation

Grab a bowl and whisk together flour, xanthan (if needed), sugar, and salt. Cut in the butter until it crumbs. Mix egg and milk, stir into a dry mix until it forms a dough worthy of chilling. Pop it into the fridge for twenty minutes – a cooled shell behaves so much better. Roll it gently, cut oval shapes. Don’t stress fissures; a gentle press brings them back.

Cooking

Heat oil to a gentle bubble – not a frenzy. Wrap dough around a cannoli tube or clever tube-like shape, seal edges. Fry till the edge color runs toward golden, about two minutes per side. Prefer a lighter approach? Bake at 375 °F (190 °C), brush lightly with oil, and bake till golden on both sides (around ten minutes each).

Serving

Mix ricotta, sugar, vanilla until your spoon glides. Pipe or spoon that on cooled shells right before serving; fill too early and you’ll lose the crunch. No one wants soggy cannoli – done rushes, nothing.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 216
• Total Fat: 9.4 g
• Saturated Fat: 4.6 g
• Cholesterol: 32 mg
• Sodium: 42 mg
• Total Carbohydrates: 24.5 g
• Dietary Fiber: 0.6 g
• Sugars: 9.3 g
• Protein: 7.4 g

Tips and Variations

I like to throw in a few tweaks to keep things interesting:

• Rice flour in place of blend – chewier shell, still sturdy.
• Zest from lemon or orange in the filling – something about citrus wakes things up.
• Chocolate shell? Add cocoa powder into shell dough; it’s bold without effort.

These hold their own for a day – but around here, they vanish fast.

Conclusion

Be it vegan gluten free cannoli or a dairy free cannoli, this recipe delivers that satisfying snap, creamy bite, and authentic feel. No gimmicks, no compromises – just something that tastes good and holds together. If you want help scaling to mini versions or experimenting with fillings, I’m here for it.

For more irresistible dessert ideas, don’t miss our full collection.