Beef and Oregano Cannelloni With Tomato Sauce (Gluten Free)

"I have not tried this recipe, I believe it is by Jan Purser, but it is gluten free, so thought it would be of interest to a lot of people"
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  • To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and cook stirring occasionally for 5 minutes, or until soft.
  • Add the garlic and cook for 30 seconds, until fragrant.
  • Add the tomato, water, chili, vinegar and sugar and bring to a simmer.
  • Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
  • Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
  • Season with salt and pepper.
  • Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
  • Drain on paper towel and transfer to clean work surface.
  • Spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet.
  • Fold in ends and roll up firmly to enclose filling.
  • Place cannelloni seam-side down in a large bamboo steamer basket.
  • Repeat with remaining mixture.
  • Bring a large saucepan of water to the boil over high heat.
  • Cover steamer basket and place over the pan.
  • Steam cannelloni for 5 minutes or until cooked through.
  • Use tongs to transfer the cannelloni to serving plates.
  • Spoon over the sauce, sprinkle with remaining parsley and serve immediately.

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  1. Great to find a great tasting gluten free cannelloni recipe! I followed all the directions exactly and found that the amount of beef mince wasn't enough to make the 16 stated - I got 11, so I would increase that next time. Everyone enjoyed these and I will certainly be making them again. Thanks for posting Latchy.


Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
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