Carla's Gluten Free Recipe Box Newsletter
February 12, 2016
Over the years, I've been asked if using my Gluten-Free All-Purpose Flour Blend would work in my Gluten Free Cannoli Recipe. I have experimented with this. However, my All-Purpose Flour Blend recipe gives you the choice of using tapioca flour or cornstarch as one of the ingredients. I experimented with cornstarch. The results were not as crispy as using the original list of ingredients. However, the lack of crispness made them less messy to eat.
Meanwhile, cannoli has been in my Italian family (my Dad's side) for generations. I address how to prevent the filling from becoming too runny, as so many people have a problem with this.
I hope you enjoy these recipes as much as we have.
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Happy and healthy gluten-free cooking!
P.S. Also read the below article (available to everyone) on the gluten cross-contamination possibiliies in ricotta cheese.