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Recipe: Gluten-Free Calzones

Last Updated on by the Celiac-Disease.com Staff

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.

Recipe: Gluten-Free Pineapple Upside Down Cake

Last Updated on by the Celiac-Disease.com Staff

Are you a fan of pineapple desserts? Last night I tried this gluten-free recipe for a pineapple upside down cake that I highly recommend. If you decide to try it let us know how it turns out in the comments below.

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

Gluten-Free Pineapple Upside-Down Cake Recipe

Cake Ingredients:

  • 1/2 cup butter (or margarine)
  • 1 1/2 cups brown sugar
  • 1 (20 ounce) can sliced pineapple
  • 16 maraschino cherries
  • gluten-free Yellow Cake (recipe above)

Cake Directions:

  1. Melt the butter and divide between two 8″ cake pans.
  2. Sprinkle the brown sugar evenly to cover the butter (divided as well).
  3. Next, arrange pineapple rings around the bottom of the pans, one layer deep (I had 5 rings per pan).
  4. Place a maraschino cherry into the center of each pineapple ring (and a few in the middle if you would like).
  5. Prepare the cake mix as directed above. Pour the batter over the pineapple layer (dividing the batter between the two pans).
  6. Bake for 25-30 minutes at 350 degrees F.
  7. Cool for 5 minutes, then carefully turn out onto a plate.
  8. Do not let the cake cool too much, or it will be stuck to the pan.

Recipe: Gluten-Free Blueberry Muffins

Last Updated on by the Celiac-Disease.com Staff

Although I’ve always enjoyed the gluten-free blueberry muffin mixes you can buy in the stores, some people prefer their muffins to be completely homemade. For these people, here is a gluten-free recipe for blueberry muffins that I highly recommend!

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

Gluten-Free Blueberry Muffins Recipe

Muffin Ingredients:

  • 2 cups Bob’s Red Mill gluten-free Biscuit & Baking Mix
  • 1/2 cup sugar
  • 1 egg, slightly beaten
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1/4 cup vegetable oil
  • 1 cup frozen blueberries, not thawed. (or fresh, when they’re in season)

Muffin Directions:

  1. Combine Baking Mix and sugar.
  2. Combine egg, milk, vanilla and oil, and add to dry ingredients. Only mix together until just incorporated.
  3. Gently fold in frozen blueberries.
  4. Spoon into paper lined muffin pans and bake at 375*F for about 20 minutes.

Recipe: Gluten-Free Almond Cookies

Last Updated on by the Celiac-Disease.com Staff

Looking to fill that almond fix? Here is a gluten-free almond cookies recipe that I think everyone will enjoy! Let us know how they turn out in the comments if you decide to try them.

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

Gluten-Free Almond Cookies Recipe

Cookie Ingredients:

  • 1/2 Cup Almond Butter
  • 2 Cups Almond Meal
  • 6 Tbsp Honey or Agave Nectar
  • 1 Tsp Vanilla Extract
  • Slivered Almonds, for decoration

Cookie Directions:

  1. Preheat the oven to 350 degrees F.
  2. Place all the ingredients in a bowl and stir to thoroughly combine.
  3. You can either roll the dough by hand into 1 inch balls and lightly press down with a fork or your fingers OR you can pat into a large square and cut into smaller 1-inch squares.
  4. Place the cookies on a parchment or silpat lined baking sheet.
  5. Bake 10-12 minutes or until golden. The cookies will crisp as they cool.
  6. Allow cookies to cool and store in an airtight container.

Recipe: Gluten-Free Streusel Coffee Cake

Last Updated on by the Celiac-Disease.com Staff

Are you someone who enjoys coffee cakes? Here is a gluten-free recipe I discovered a while back that is pretty good. Give it a try and let us know how it turns out for you!

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

Gluten-Free Streusel Coffee Cake Recipe

Coffee Cake Ingredients:

  • 1/3 cup canola oil
  • 2 eggs
  • 3/4 soured milk*
  • 1 teaspoon vanilla
  • 2/3 cup quinoa flour
  • 2/3 cup tapioca starch
  • 1/3 cup sorghum flour
  • 1/3 cup sweet rice flour
  • 1/3 cup brown sugar
  • 1/3 cup agave nectar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon sea salt

*To make soured milk, put 1 tablespoon of vinegar or lemon juice into a measuring cup. Fill with milk. Leave for 5-10 minutes, until curdled.

Topping Ingredients:

  • 1/2 cup packed brown sugar
  • 1/2 cup gluten-free oats
  • 1/2 cup chopped almonds or walnuts
  • 3 tablespoons sorghum flour
  • 1 teaspoon cinnamon
  • 2 tablespoon butter or shortening, softened but not melted

Coffee Cake Directions:

  1. Combine topping ingredients into a bowl, using your fingers to smoosh the butter, and mix the ingredients together to form crumbs.
  2. In a medium bowl, combine flour, sugars, baking powder, baking soda, xanthan gum, and salt. Whisk until completely combined.
  3. In another bowl, combine oil, eggs, soured milk, and vanilla.
  4. Add in flour and sugar mixture and still until combined.
  5. Grease an 8 x 8 pan, or a 7 x 10.5 pan like I used (from Ikea).
  6. Pour in half the batter, then sprinkle over half the topping (or a little less).
  7. Cover with the remaining batter, spreading to the edges.
  8. Top with the rest of the topping.
  9. Bake at 350 for 25 minutes.