Tuesday, March 8, 2011

Gluten Free Calzones

1 ½ cups warm water (110 degrees) 
2 T. sugar
1 pack GF active yeast
1 ½ cups brown rice flour
½ cup sorghum flour
2 cups tapioca flour
1 t. xanthan gum
1 t. guar gum or 2 t xanthan gum
2 T. rice bran
2 t. salt plus additional sea salt to sprinkle on top
3 T. olive oil plus additional for sprinkling on top

  1. Preheat oven to 400 degrees. 
  2. Proof the yeast:  Fill a 2-cup glass measuring cup with 1 1/2 cups water and microwave - about 55 seconds.  Check the temperature to get the water to 110 degrees F.)  Warm up the water and add sugar and yeast.  Stir quickly; let it sit for 5-10 minutes.  You should get a tan foam on top of the water.
  3. While the yeast is proofing, whisk all dry ingredients together.  Once mixed, add to mixer bowl.  Add the proofed water-yeast mixture and olive oil.  Mix until a firm dough ball is formed.  Add more olive oil if the dough is not holding together, and mix.  (This dough doesn't need to "rise.")
  4. Roll out the dough until it's about 1/8 inch thick.  (Add more olive oil if the dough is too dry and roll again.)  Cut out the calzones.  (I use a medium round mixing bowl like it is a cookie cutter.)
  5. Fill the lower third part of the circle with your choice of fillings (pizza or pasta sauce, cheese - cheddar, mozzarella, goat cheese, ricotta, etc., - mushrooms, onions, pepperoni, sausage, Canadian bacon, salt, basil, parsley)
  6. Once the toppings have been added, fold the calzone in half, bringing the exposed edges together.  Press to seal and move to a cookie sheet.  Brush with olive oil, sprinkle with sea salt, and bake to 25 minutes at 400 degrees.  Once baked, they'll be very hot, so let them cool at least 5 minutes before serving.

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