Have you ever tasted a crispy, sweet cannoli shell and wondered if you could enjoy the same delicious treat… without the gluten? Many people think gluten-free desserts can’t be crunchy, creamy, and mouth-watering at the same time. But is that really true? Today, we’re going to discover the answer with one of the most loved Italian desserts ever—Gluten Free Cannoli.

This recipe brings you all the flavors you love: a golden crisp shell, a light and creamy filling, and just the right touch of chocolate and sweetness. And the best part? You can make it at home easily, even if you’re new to gluten-free baking.

Gluten Free Cannoli

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Author: nakisha
Total Time: 45 minutes
Yield: 12 cannoli 1x

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Description

These Gluten Free Cannoli are a bakery-style dessert made right at home, with crisp, golden shells and a smooth, lightly sweet ricotta filling studded with mini chocolate chips. They deliver all the flavor and crunch of classic Italian cannoli, but with a gluten-free shell that fries up beautifully and stays deliciously crisp for the perfect bite every time.

Instructions

Prepare the Ricotta Filling: Place the ricotta in a fine-mesh strainer or cheesecloth and let it drain to remove excess moisture. In a medium bowl, whisk together the drained ricotta, powdered sugar, and vanilla extract until smooth and creamy. Fold in the mini chocolate chips, then cover and refrigerate while you make the shells.
Make the Dough: In a large bowl, whisk together the gluten-free flour blend, sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
Bring the Dough Together: Add the egg and white wine (or apple cider vinegar) to the dry ingredients. Stir until a dough begins to form, then gently knead in the bowl or on a lightly floured surface until smooth. If the dough feels dry, add a teaspoon of liquid at a time. Shape into a disk, cover, and let rest for 10–15 minutes.
Roll and Cut the Shells: Lightly dust your work surface with gluten-free flour. Roll the dough out into a thin sheet, about 1/8 inch thick. Use a 4-inch round cutter to cut circles from the dough, re-rolling scraps as needed until all the dough is used.
Shape Around Cannoli Tubes: Wrap each dough circle loosely around a metal cannoli tube. Brush the overlapping edge lightly with beaten egg white and press to seal so the seam stays closed while frying.
Fry the Shells: Heat oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Working in batches, carefully lower the wrapped tubes into the hot oil. Fry for about 1 minute, turning as needed, until the shells are golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
Remove from the Tubes: When the shells are cool enough to handle but still slightly warm, gently slide them off the cannoli tubes. Place the shells on a wire rack and let them cool completely before filling.
Fill the Cannoli: Transfer the chilled ricotta filling to a piping bag fitted with a large round tip or a zip-top bag with the corner snipped off. Pipe filling into each end of the cooled shells until full.
Garnish and Serve: Dust the filled cannoli with powdered sugar and drizzle with melted chocolate if desired. Dip the ends into chopped pistachios or extra chocolate chips for added flavor and texture. Serve immediately for the crispiest shells.

Notes

For best results, make sure the ricotta is well drained so the filling stays thick and does not soften the shells. You can fry the gluten-free shells a day in advance and store them in an airtight container, then fill right before serving to keep them crisp. If you prefer to avoid wine, apple cider vinegar works well in the dough and still helps create a light, bubbly texture. Adjust the sweetness of the filling by adding a little more or less powdered sugar to taste.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Stovetop, Frying
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 cannoli
Calories: 230
Sugar: 14g
Sodium: 95mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg

Gluten Free Cannoli are made to taste just like classic cannoli—but without the wheat flour. They have a crunchy shell made from a gluten-free flour blend and a creamy filling made of ricotta, vanilla, and chocolate chips.

Time needed:

Prep time: 25 minutes
Chill time: 20 minutes
Cook time: 20 minutes
Total time: About 1 hour

Difficulty: Easy to Medium
If you can mix dough, roll it out, and fry a shell, you can make these! This recipe is perfect whether you’re gluten-free or just looking to try a new twist on a classic dessert.

Essential Ingredients

Here’s everything you need to make Gluten Free Cannoli:

For the gluten-free shells

1 ½ cups gluten-free all-purpose flour
2 tablespoons sugar
¼ teaspoon cinnamon
¼ teaspoon salt
2 tablespoons cold butter (cut into small cubes)
1 large egg
1 egg white (for sealing the dough when shaping shells)
¼ cup white wine or apple cider vinegar (helps with crispiness)
Oil for frying

Filling

2 cups full-fat ricotta cheese (drained)
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup mini chocolate chips

Optional toppings

Powdered sugar
Melted chocolate
Chopped pistachios
Orange zest

Ingredient Substitutions & Variations

Ricotta substitute: Use mascarpone for a thicker, richer filling.
Dairy-free option: Use dairy-free ricotta or thick coconut cream.
Wine substitute: Apple juice or grape juice helps with texture if you prefer alcohol-free.
Shell flavor boost: Add orange zest, cocoa powder, or nutmeg.
Filling variations: Mix in cinnamon, cocoa, crushed cookies, or crushed nuts.

Step-by-Step Instructions

Step 1: Prepare the ricotta filling

Drain your ricotta for at least 20 minutes to remove extra moisture.
Add ricotta, powdered sugar, and vanilla to a bowl. Mix until smooth.
Fold in mini chocolate chips.
Chill the filling in the fridge while you make the shells.

Tip: Chilling makes the filling thick and easy to pipe.

Step 2: Make the gluten-free dough

In a bowl, mix gluten-free flour, sugar, cinnamon, and salt.
Add the cold butter cubes and use your fingers to rub it into the flour until it looks like crumbs.
Add the egg and wine (or juice) and mix until the dough comes together.
If the dough feels dry, add 1 teaspoon of liquid at a time.
Form a ball, wrap it, and let it rest for 10–15 minutes to relax the gluten-free flour.

Tip: Resting helps the dough roll out more smoothly.

Step 3: Roll out and cut the dough

Dust your surface with gluten-free flour.
Roll the dough out until thin (about ⅛ inch).
Use a round cutter (4 inches wide) and cut circles for your shells.
Re-roll scraps to make more circles.

Tip: Thin dough = crisp shells.

Step 4: Shape the shells

Wrap each dough circle around a metal cannoli tube.
Brush the edge with egg white to seal it.
Press gently so the seam sticks and doesn’t open while frying.

Tip: Don’t over-tighten around the tube—leave a tiny bit of space so the shell doesn’t crack.

Step 5: Fry the shells

Heat oil to 350°F (175°C).
Fry 2–3 shells at a time for about 1 minute or until golden brown.
Remove and drain on paper towels.
When cool enough to touch, slide the shells off the tubes.
Repeat until all shells are fried.

Tip: If a shell sticks to the tube, twist gently—don’t pull.

Assembly

Once your shells have cooled and your filling is chilled, it’s time to build your Gluten Free Cannoli:

Spoon your filling into a piping bag.
Pipe filling into both ends of each shell until filled.
Dip each end into chocolate chips or chopped pistachios if you like.
Dust with powdered sugar.
Drizzle with melted chocolate for a fancy finish.

Presentation Tips:

Place cannoli on a white platter for a dessert-shop look.
Add a sprinkle of powdered sugar right before serving for that fresh, snowy effect.
Serve with fruit, coffee, or hot chocolate for a beautiful dessert plate.

Storage and Make-Ahead Tips

Shells: Store plain shells in an airtight container for up to 3 days. They stay crisp!
Filling: Keep the ricotta filling refrigerated and use within 2 days.
Filled cannoli: Best enjoyed right away. After a few hours, the shells may soften.
Make-ahead tip: Make shells in advance and fill right before serving to keep them perfectly crisp.

Recipe Variations

Try these fun twists to make your Gluten Free Cannoli even more exciting:

Chocolate Cannoli

Add 2 tablespoons cocoa powder to the dough and fill with chocolate-ricotta cream.

Pistachio Cannoli

Add crushed pistachios to the filling and dip the ends in green nuts for color.

Lemon Cannoli

Mix lemon zest into the filling for a bright, citrusy flavor.

Dairy-Free Cannoli

Use dairy-free ricotta and coconut whipped cream.

Mini Party Cannoli

Cut dough into smaller circles to create bite-sized cannoli.

Conclusion

Making Gluten Free Cannoli at home is easier than you might think—and the results are simply amazing. With a crispy shell, creamy filling, and endless topping ideas, this recipe gives you the joy of classic cannoli without the gluten.

Whether you’re gluten-free or just love experimenting with new recipes, these cannoli offer a fun and delicious dessert you can customize again and again. Try different fillings, toppings, and shell flavors to make the recipe truly your own. Enjoy every bite!

FAQs

Can I bake the shells instead of frying?

Yes, but frying gives the crispest texture. Baked shells will be slightly softer.

Is ricotta gluten-free?

Yes, ricotta is naturally gluten-free. Always double-check labels for safety.

How do I keep the shells crispy?

Store them plain and fill only when ready to serve.

Can I freeze cannoli?

You can freeze the shells, but not filled cannoli. The filling will make the shell soggy.

What gluten-free flour works best?

A 1:1 gluten-free blend with xanthan gum creates the most stable dough.

Can I make them dairy-free?

Yes! Use dairy-free ricotta or a thick coconut-cream filling.

Gluten Free Cannoli

Gluten Free Cannoli