Gluten free calzones

[unicornduke]

I adapted this from King Arthur Flour's recipe, just used my own flour mix because I like it better. Just a warning, the dough is more like a batter, very sticky and difficult to work with. Just be patient and remember to oil the parchment paper. They will turn out well! It's a surprise given how weird the dough is! For fillings, I have done a three cheese (ricotta, cheddar and mozzarella), and a sausage, ricotta, basil. Both turned out well. If you are doing meat, just cook beforehand. You also need a lot less filling than you think. I did 2 cups ricotta, 1 lb loose sausage and filled 12 of these. This takes about 3 to 4 hours total depending on if you batch it so this is probably a day-off project. They stand up decently to reheating in a microwave too. They aren't crunchy but they aren't soft either. You need a stand mixer for this recipe to beat the dough.

I did a triple batch of these on monday night, froze most of them and have been eating them for lunch and/or dinner and they are gr9

Makes about 4 hand sized calzones

Ingredients

• 153 g sorghum flour
  
• 77 g potato starch
  
• 25g tapioca flour
  
• 25 g buttermilk powder or nonfat dry milk powder
  
• 1 tsp baking powder
  
• ¾ tsp salt
  
• 1 tsp xanthan gum
  
• 1 ½ tsp instant yeast
  
• 1 tbsp sugar or honey
  
• 1 cup warm water
  
• 2 tbsp oil

Filling ingredients – whatever you want

Directions

1. Mix all dry ingredients except yeast in bowl of a stand mixer and mix until blended
   
2. Put honey (if using instead of sugar), warm water, oil, yeast and ½ cup dry mixture into a small bowl and stir until combined. There may be small lumps. Let sit for 30 mins or so
   
3. Add wet ingredients to dry ingredients and beat on medium high speed for 4 minutes or so. Very thick and sticky dough. Must use stand mixer.
   
4. Let dough rest for 30 mins or so. Use this time to prepare filling
   
5. Cut small sheets of parchment paper, appx 2x the size of desired calzone. Coat with oil. Place ¼ dough in the middle and spread around until oval.
   
6. Spoon filling onto one side of dough (I flattened mine into a disk, seemed to help with covering) and use parchment paper to fold dough over the filling. Do this for the rest
   
7. This shit is sticky!!!
   
8. Prick calzones with a fork to make areas for steam to escape. Let calzones rest on a baking sheet uncovered for 30 mins
   
9. Preheat oven to 425F.
10. Bake for 18-30 mins until brown and hopefully baked through.
    
11. Eat with marinara sauce or as is mmmmmm

Comments

[petra]

I was wandering my network looking for people to interact with (sometimes the Snowflake Challenge is more of a challenge than usual) and I found this post. Since I love calzones and my SO is obligate-GF, I have yoinked this recipe. Thank you!

[unicornduke]

You're welcome! Glad it will get some use out in the world!

[graydon]

Another ticky mark next to "consider a stand mixer"!

"not crunchy and not soft" sounds very interesting.

[unicornduke]

It's more like a reheated pizza crust where it has a lot of chew but not in a bad way. Super good. Stand mixers are extremely useful!