About 2 weeks ago, Mike and I had his family over to celebrate his mom's and brother's birthday. We decided to make calzones. We prepared about a dozen ingredients to choose from to fill the individual calzones. My 4 year old niece was a master chef that day asking each person what they would like in their calzone, then artfully filled each one. She also helped seal the edges of the dough by dipping her finger into water and lightly brushing it on. She then pinched the dough to crimp the edges. It was so adorable to see her create the calzones.
It was an enjoyable afternoon, but about 2 hours after I ate, I began to get a headache and notice my joints start to hurt. This wasn't the first time I noticed these symptoms after eating food made with unbleached flour. As a headache suffer, I've been tracking my headaches since 2013. I've notice in the last 9 or so months that consuming foods made with all-purpose flour triggers my headaches and causes major joint pain. I don't think I have Celiac's disease or a true wheat allergy, but I suspect I may be gluten intolerant. Because of this, I am beginning to cook more gluten free foods.
At my local grocery store, they have a gluten free aisle, in which I found gluten free multi-purpose flour by King Arthur Flour. I have used King Arthur's cake flour and whole wheat flour before and liked those products, so I thought it was a safe bet to try their gluten free flour. I decided to make pizza dough, since I had quite a few topping left over from the calzones. I used the same olive oil dough recipe which can make calzones, pizza dough, or bread sticks, but substituted the all-purpose flour with gluten free flour.
Without gluten in the flour, there will be some differences in the dough such as:
- gluten free dough will barely rise
- gluten free dough will not be able to be cloaked in flour (see step 5 in calzone directions)
- gluten free dough will need to be cooked at a lower heat (350 vs 450 degrees F) otherwise it turned rock hard
- gluten free dough will form a harder outer crust
So, are you wanting to know how it tasted? It was really good. It actually reminded me of the prepackaged pizza crusts you can get the in bread aisle or at the deli counter. The interior was tender, and the outer crust was crisp. It didn't brown much, but that was okay by me. The main reason I would give this a thumbs up is because I didn't get a headache or joint pain after eating the pizza.
I would love to hear your comments and or experiences with gluten free flour. Here's to good food and gladness!
CLICK HERE for a printer friendly recipe. This recipe makes about four 6inch pizza rounds.
Ingredients for Gluten Free Olive Oil Dough
- 1 and 1/3 cup of warm water (check for prefered temp on yeast package)
- 1/2 tablespoon = 5 grams of Granulated Yeast
- 1/2 tablespoon Kosher salt
- 1/2 tablespoon granulated sugar
- 1/8 cup extra virgin olive oil
- 3 and 1/4 cups = 460 grams of Gluten free multi-purpose flour
Directions for Gluten Free Olive Oil Dough
- In a medium bowl, measure out flour and salt, set aside.
- In a large lidded bowl/food container add water, yeast, sugar, and olive oil. Stir gently if yeast clumps. Add flour/salt and mix together using a wooden spoon. It should only take a minute or so to encorporate.
- Cover, but not seal airtight, and let rest 2 hours at room temperature. Dough should rise about 25%. Dough can be used immediately after the initial rise or store in refrigerator up to 12 days.
- Preheat oven and pizza stone (medium rack) to 350 degrees F.
- Using pre-prepared olive oil dough, dust hands with flour and pull off a baseball sized piece of dough. Place the ball dough on a lightly floured counter and flatten dough with your hands and make a circle about 6 inches around and 1/8 inch thick.
- Place rolled out dough onto a pizza peel (covered with corn meal or gluten free flour) or non-rimmed baking pan with parchment paper.
- Cover the pizza dough with 1 Tbsp of tomato sauce and your favorite pizza toppings.
- Slide the pizza onto the preheated pizza stone. Bake for 12-15 minutes until cheese is melted and slightly browned.