2 28-oz cans whole tomatoes, undrained 6 tablespoon snipped fresh basil 2 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon crushed red pepper ½ teaspoon salt ½ teaspoon ground black pepper
Gluten Free Flour Mix
3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum
