Gluten Free Calzones - Celiac Disease
Apr 4 2009

Gluten Free Calzones

I’ve always been a big fan of calzones, but they aren’t exactly a staple of the gluten free diet. As a result, I was thrilled to run across an excellent recipe for homemade gluten free calzones.

If you’d like to check out other recipe ideas, check out our gluten free recipes page!

Gluten Free Calzone Recipe

Calzone Ingredients:

  • 1 1/2 cups warm water (110 degrees)
  • 2 T sugar
  • 1 pack active yeast
  • 1 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 2 cups tapioca flour
  • 1 t xanthan gum
  • 1 t guar gum (if you only have xanthan gum then just use 2 t of it)
  • 2 T rice bran
  • 2 t salt, plus additional sea salt for sprinkling on top
  • 3 T olive oil (plus additional olive oil for sprinkling on top)

Calzone Directions:

  • Preheat the oven to 400 degrees.
  • First you want to proof your yeast – The most important part is getting the water to the right temperature. After experimenting, it appears that 55 seconds gets the perfect temperature of 110 degrees F.  Once you figure this out, you never have to worry about checking the water temp again.
  • Warm up the water, add in the sugar and yeast.  Give it a quick stir and let it sit for 5 to 10 minutes. If it is working properly, you will get a tannish foam on top of the water.
  • While your yeast is proofing, mix together all of the dry ingredients. The idea is to get all of the different gluten free flours to mix together in such a way that they become one flour. Adding all of the dry ingredients to a gallon size zipper bag works well or you can add all of the dry ingredients to the bowl of your stand mixer and whisk them together well.
  • Once the dry ingredients are well mixed, add to bowl on your stand mixer. Add the proofed water-yeast mixture and olive oil. Then mix until a firm dough ball is formed. If the dough is not holding together add more olive oil as needed.
  • You are probably thinking, now we let it rise. This recipe is actually adapted from one I got from Tiffany Pollard, and you do not let it rise. The yeast adds a more bread-like flavor and texture, but you do not need to let it rise before you proceed.
  • Next roll out the dough until it is about 1/8 inch thick.
  • Cut out the calzones – the easiest way to do this is with a medium round mixing bowl. Simply use it like a cookie cutter.
  • Fill the lower third of the circle with your choice of fillings.
  • Once the toppings have been added, simply fold the calzone in half bringing the exposed edges together. Press to seal and move to a cookie sheet.
  • Give them a brush of good olive oil, a sprinkle of sea salt and bake for 20 – 25 minutes at 400 degrees.

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!

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