Gluten free calzones

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

( Read more... )