Gluten-Free Cannolis-Caputo Flour
Indulge in classic Italian cannolis, made gluten-free without compromising taste, featuring a crispy, homemade shell with a creamy ricotta filling.
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Cooking tools:
- Cannoli tube
- Round dough cutter
- Pasta sheeter
- Deep fryer
- Stand mixer
- Sifter
- Mixing bowl
- Whisk
- Measuring cup
- Plastic wrap
- Refrigerator
- Chef's knife
- Pastry brush
- Piping bag
- Deep-fry thermometer
Ingredients
- 1L Olitalia Frienn Frying Oil
- 200g (2 cups) Caputo Gluten Free Flour
- 20g (1 1/2 tablespoons) sugar
- 5g (3/4 tablespoon) cacao powder
- Pinch of salt
- 1 large egg
- 11g (3/4 tablespoon) cold lard
- 90g (1/4 cup + 2 tablespoons) Chardonnay or any dry white wine
- 1kg (4 cups) Ricotta impastata
- 130g (2/3 cup) sugar
- 80g (1/2 cup) dark chocolate chips
- 1 tsp cinnamon oil
- 1 tsp vanilla extract
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