Gluten Free Calzone Recipe

Ingredients:

• 1/4 cup milk of choice, heated to 110°F
• 1 Tablespoon sugar, divided
• 1 1/8 teaspoons instant dry yeast
• 1/2 cup + 2 Tablespoons tapioca flour
• 5 Tablespoons brown rice flour
• 3 Tablespoons potato starch (or cornstarch), plus 1 T. for kneading
• 1 teaspoon xanthan (or guar gum)
• 1/4 teaspoon onion powder
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 1/4 cup shortening, frozen (I use organic palm)
• 1 egg yolk + Tablespoon water, for egg wash (optional)
• Your choice of filling (see suggestions below)

Instructions:

To Make the Dough:
1. Stir the sugar into the warm milk and stir to dissolve. Add the yeast and stir until yeast is moist, and set it aside until it is foamy on top, about 5 minutes.
2. Add the tapioca flour, brown rice flour, 3 tablespoons potato starch, xanthan gum, seasonings, salt, baking soda, and frozen shortening to a food processor and pulsate until it is thoroughly combined.
3. Add the yeast mixture and mix non-stop until a dough ball forms.
4. Dust a flat surface with 1 tablespoon potato starch. Transfer the dough to the starch dusted area and knead until smooth.
5. Store the dough in a zipper storage bag until firm, about 18 minutes.
6. Preheat the oven to 375°F.
7. In a small bowl or cup, beat the egg yolk with the water and set it aside. For a darker crust like the one in the photo, only use 1 teaspoon of water.
8. Divide the dough into 4 pieces and store three of them in a zipper storage bag while you work with the leftover piece.
9. On a sheet of parchment paper, pat the dough out into a flat disk. Cover with another piece of plastic wrap and roll out into a 7-inch circle.

10. Place about 1/3 to 1/2 cup of filling on one half of the circle, allowing room to seal to dough. Fold the dough in half and Roll the non-folded edges up and crimp with fork, if desired. Baste the top of the gluten free calzones with the egg wash.

11. Cut off any excess parchment paper and transfer the calzone along with the parchment paper to a baking sheet. Repeat this process with the remaining three pieces of dough.
12. Bake for about 17 minutes and the calzones are golden brown, or brown if using egg wash.
13. Remove the calzones from the oven and allow them to cool on the baking sheet for about 5 minutes prior to serving.

Suggested Fillings:
14. Traditional Spinach-Ricotta - Sauteed onion, garlic, wilted spinach, cubes of mozzarella, ricotta, and Gluten Free Pizza Sauce. Optionally, add some ground beef or pork sausage.
15. Shredded Beef, Pork, or Chicken - Shredded meat or poultry with gluten-free barbecue sauce and your favorite shredded cheese.
16. Grilled Meat and/or Veggies - Grilled steak or chicken with sautéed peppers and onions, along with your favorite shredded cheese.
17. Taco Fixings - Ground beef, shredded beef, or shredded chicken along with gluten-free taco sauce (McCormick's), and shredded cheddar cheese.
18. Pesto and Cheese - Fill with cheese and a little gluten free pesto sauce. Add sauteed onion, if desired.

Tips

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