Tuesday, August 6, 2013

Gluten Free Manicotti with Italian Sausage

                                                Pictured with Gluten Free Italian Sausage



Crepes:
1 cup gluten free flour (found in most grocery stores)
1 cup water (additional water may be needed)
2 large eggs
1/2 tsp salt

Directions for Crepes:
1.  Whisk all ingredients together in bowl.
2.  Heat approx. a 6 inch non-stick skillet on medium heat.
3.  Spray lightly with cooking spray.  (pan needs to be sprayed between each crepe)
4.  Ladle approx. 1/3 cup batter into non-stick pan, swirling batter around to cover bottom.  Heat to cook for approx. 1 minute.  Layer each crepe between wax paper.


Ricotta Filling:
1 lb ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1 tsp parsley flakes
salt and pepper, to taste

Directions for Filling:
Mix in bowl


Simple Tomato Sauce:
1 lb Gluten Free Italian Sausage  (I use Mulay's)
2 cans crushed tomatoes
3 cloves garlic, chopped
1/4 cup grated cheese
1 Tbs parsley flakes
1 Tbs basil flakes
salt and pepper, to taste

Directions for sauce:
1.  Saute sausage in skillet until brown.  Add garlic, brown.
2.  Add tomatoes, cheese and spices.  Stir and simmer for 1 1/2 hours.


To assemble Manicotti:
1.  Preheat oven to 350 degrees
2.  Spread favorite tomato sauce on bottom of 13 inch baking dish.
2.  Fill each crepe with approx. 2-3 Tbs of filling.  Add about 1 Tbs chopped sausage.  Fold two ends, to seal.  Place folded side down into baking dish.  Repeat with remaining crepes.  Cover with tomato sauce.  Sprinkle with additional shredded mozzarella cheese.  Bake for 20 mins.  Let sit 10 mins before serving.

Serve crepes with additional slices of Italian Sausage.  Recipe makes about 8 large Manicotti's. 

Monday, August 5, 2013

Gluten Free Flour Blend



4 cups Rice Flour
1 1/3 cup potato starch or corn starch
2/3 cup tapioca flour
2 tsp xanthan gum