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. 

Gluten Free Flour Blend

This recipe is for a basic gluten-free flour blend.  I buy my ingredients at a nearby Asian Market.  Some ingredients can also be found at your local grocery store or online.  You can also substitute the white rice flour for brown rice flour or mix half and half.  I also mix a small batch of this recipe incorporating sweet rice flour for dessert recipes, such as crepes. 

 

For a flour blend used for baking, you will need to add xanthan gum.  

What is xanthan gum?  Xanthan gum provides elasticity and stickiness into batters and doughs.  It acts as a binder, helps hold onto some moisture, and helps give your baked goods some structure.  

The first recipe below is an example of a blend used for baking.  Note:  I add my xanthan gum to recipes, as I need it to keep my flour blend basic. But if you do add it remember, a little goes a long way.  

Make sure to label your different combinations when stored so you can identify which one you are using. 

(Yield: Approx. 6 cups)

4 cups (463 g) Rice Flour
1 1/3 cup (228 g)potato starch or corn starch
2/3 cup (105 g) tapioca flour
2 tsp xanthan gum (optional)

(Yield: Approx. 12 cups)
8 cups Rice Flour
2 2/3 cup Potato starch
1 1/3 cups tapioca
4 tsp xanthan gum (optional)

(Yield:  Approx. 18 cups)
12 cups Rice Flour
4 cups potato starch
2 cups tapioca flour
6 tsp xanthan gum (optional)

Directions:

Mix all ingredients in a large bowl.  Transfer into an airtight storage container.