Friday, October 14, 2011

Gluten-Free Calzones!

I apologize for being terrible about blogging as of late. I've gotten sucked into crocheting amigurumi figures for some friends and family, and while I have many recipes to share, I have forgotten to post them here! I've got some catching up to do!

In the next few days I plan to share two Halloween-theme treats that you and your kids (if you don't have kids, you'll still enjoy these!) will enjoy. In fact, I think these two recipes are so fun and delicious that people who aren't restricted to gluten-free eating will enjoy these too. Stay tuned. :)

Shortly after I started eating gluten free, I found a pizza crust I absolutely love! It is in the book 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt. I totally love that recipe, and my extended family does too. They don't have to eat gluten-free, but they love it when I make my pizza. The *only* thing I don't like about it is that you can't knead it and use it for calzones.

I didn't realize how much I had missed calzones until I made this recipe. It filled a void in my taste memory. I hope you will feel the same way after trying these out for yourself!

I had forgotten how wonderful it felt to knead dough. Floury hands, dough between my fingers. Perfection.

***Gluten-Free Calzones
3/4 cup brown rice flour
3/4 cup tapioca starch, plus extra for rolling dough
2-3 Tbsp. dry milk powder, or dairy-free powder (I think unflavored gelatin may work here too)
1 tsp. salt
1 tsp. xanthan gum
2 1/4 tsp. active dry yeast (or 1 packet)
1 tsp. honey
2 tsp. oil, plus 1 tsp. of oil
1 tsp. cider vinegar
1/2 cup warm water (water that is too hot will kill the yeast)
Cornmeal, for sprinkling over baking sheet
1 egg, or oil for brushing across tops of calzones
Pizza sauce, mozzarella cheese, desired pizza toppings, salt, pepper, and Italian seasoning

Preheat oven to 400 degrees. Dissolve yeast into warm water. Add honey and allow yeast mixture to sit for 5 minutes. In medium-size mixing bowl, combine brown rice flour, tapioca starch, dry milk powder, salt and xanthan gum. Stir to combine. Add oil and vinegar to dry ingredients. Slowly stir in yeast mixture. Knead until dough forms into a ball. Put 1 tsp. oil in bowl and turn dough until it is coated with oil.  Allow dough to rest uncovered for 20 minutes.

Break dough into four equal pieces. On a clean surface dusted with tapioca starch, roll out each piece until it is about 1/4 inch thick. Fill each calzone with pizza sauce, cheese, desired toppings, and a dash of salt, pepper, and Italian seasoning. Be careful not to overfill. Overfilling will cause the dough to break. Fold top of dough over filling and pinch top and bottom together all the way around. If necessary, use a spatula to loosen dough from work surface. Place on cookie sheet that has been lightly dusted with corn meal. Repeat with remaining pieces of dough. Beat 1 egg into 1 Tbsp. water. Lightly brush the tops of calzones with egg mixture (or, you can brush tops with oil instead).

Bake calzones for 18-25 minutes, or until tops begin to turn golden brown, and are no longer soggy to the touch.

Enjoy! Be careful - contents of the calzones will be VERY hot when they are first removed from the oven.

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