Gluten & Grain Free Calzone Dough!

Figuring out how to duplicate a chewy bready texture with grain free ingredients - especially coconut flour was TRICKY! I was just thrilled with the end result of this recipe. When writing every last crumb I was determined to include as many nut free recipes as I could as grain free tends to rely heavily on almond flour.

The dough is pretty easy to work with and can stuff the calzones with anything your heard desires! Feel free to make them ahead and freeze them too if you wish.

Sadly Every Last Crumb is out of print.. and I couldn’t fathom the idea of the recipes no longer being available as that book is truly my pride and my joy! Little by little I’m moving those recipes over to the club so that they can have a permanent home online. :)

Grain Free Calzones!

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Yield: 2 large or 4 small calzones

Author: Brittany Angell

Prep time: 55 MinCook time: 26 MinTotal time: 1 H & 21 M

Here’s a recipe for those who love working with yeast breads. Fill this calzone with any combination of cooked or cured meats, veggies, sauce, and cheese that you like!

Ingredients

• 1 cup plus 31⁄ 2 tablespoons lukewarm water
• 1 tablespoon instant yeast
• 1 tablespoon coconut palm sugar
• 108 grams coconut flour (about 1⁄2 cup plus 2 tablespoons)
• 129 grams potato starch or sweet potato starch (about 2⁄3 cup plus 1 tablespoon)
• 2 tablespoons potato flour
• 1 tablespoon xanthan gum or guar gum
• 2 teaspoons double-acting, aluminum- free baking powder
• 1⁄ 4 teaspoon kosher salt
• 60 grams Spectrum vegetable shortening (about 1⁄4 cup plus 1 tablespoon)
• 2 large eggs
• Olive oil or other oil of choice, for the work surface and for brushing the calzones
• Filling(s) of choice

Instructions

1. Preheat the oven to 375 degrees to warm it up as a “hot box” for the calzones to proof. Line a baking sheet with parchment paper.
2. In a small bowl or cup, combine the lukewarm water, yeast, and sugar. Mix and set aside.
3. In the bowl of a stand mixer, using the whisk attachment, whisk the coconut flour, potato starch, potato flour, xanthan gum, baking powder, and salt until blended.
4. Add the shortening, eggs, and yeast mixture and mix on low speed until combined. Increase the speed to high and continue to mix for a few minutes until you have a slightly tacky dough that holds together.
5. Place a sheet of parchment paper on your work surface. Oil the paper and your hands, and then divide the dough into 2 equal portions to make large calzones or 4 equal portions to make single-serving calzones.
6. Place a portion of dough on the oiled parchment paper and press it into a circle about 1⁄4 to 1⁄2 inch thick. Add 1⁄4 cup filling for a large calzone (or less for smaller calzones) to one side of the circle, leaving about a 1⁄2-inch border.
7. Using the parchment as a guide, fold the dough over the filling and seal the edge with your fingers or a fork.
8. Prepare the remaining calzones and brush the tops with olive oil. Place the calzones on the prepared baking sheet and cover with a kitchen towel.
9. Turn off the oven and place the covered calzones in the warm oven to proof for a total of 30 minutes. Leave the oven door open a crack for the first 15 minutes, and close the door for the last 15 minutes. After 30 minutes of proofing, remove the calzones from the warm oven. Preheat the oven to 375 degrees.
10. Remove the towel from the calzones, brush them with more oil, and place them in the fully preheated oven. Bake for 22 to 26 minutes, until perfectly golden brown.
11. Enjoy! These calzones taste best hot or warm.

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