Gluten Free Calzone
This Gluten-Free Calzone is low FODMAP and easy to digest. It is super flavorful and has a perfect texture crispy on the outside and chewy on the inside.
Ingredients
For the Dough
- 200 g gluten-free flour
- 1 teaspoon Instant Yeast
- 1 tablespoon sugar
- 30 g softened butter
- 1 tablespoon cooking oil
- 170 ml warm milk (full fat, lactose-free)
For the Filling
- 100 g mozzarella cheese
- 100 g grated lactose-free Cheddar cheese
- 100 g low FODMAP marinara sauce
- 1 teaspoon Italian herbs mix
- fresh basil
(Extra - Optional)
- 1 egg yolk (for brushing the calzones)
- sesame seeds (to sprinkle on top)
Instructions
- In a big mixing bowl add the gluten-free flour, yeast, butter, sugar, salt, oil, and warm milk. Mix to combine all the ingredients, and then transfer the dough on a lightly floured surface and kneed for 5 to 6 minutes. The dough should be a little sticky. *Tip: After the dough rises, before rolling it out you can add a bit more flour if it is too sticky to be rolled out. (I've noticed that with gluten-free flours the dough rises better, if it is a bit looser and sticky, if your dough is too hard it may not rise very good)
- Place the dough in an oven friendly dish, cover it with a towel, and place it in the oven on 30C degrees. Let the dough rise for about 40 minutes or until doubled in size
- Once the dough rises, take it out from the oven.
- Preheat the oven to 180C.
- Lightly dust your work surface with flour. Divide the dough into 3 parts. Take one part and roll it in a circle shape.
- On one side of the dough add the filling of marinara sauce, mozzarella cheese, grated lactose-free cheese, Italian herb mix, and fresh basil.
- Fold the dough over and pinch to seal the edges.
- Repeat the same with the second piece of dough.
- Place the calzones over a baking tray lined up with a baking paper.
- Place them in the oven and bake for 30 to 35min
- Best served warm.