Pizzas, Calzones, and Garlic Knots

Over the weekend, I took a pizzas, calzones, and garlic knots course through my county park system. I had considered canceling my spot in the class since I’ve gone gluten-free, but Chris encouraged me to go and learn anyway.

It turned out to be a great class where I learned quite a bit. While working with gluten dough is vastly different from gluten-free dough, there are several principles that apply to both.

The course included some cooking and knife skills for creating fillings for the calzones. I was glad I went, despite being tired on my feet cooking for four hours.

Luckily, it wasn’t as awkward as I thought it might be to not eat what I made. I told them I was recently gluten-free and learned that for future courses I can bring my own flour blends. I brought home what I made for Chris.

Here’s a snap of the pizza I made. I chose to make a thick crust.

The calzones came out great as well. I think the industrial oven makes a huge difference in how dough cooks, but I have some plans for changing how I make my gluten-free dough and bake it.

A quick shot of the kitchen. The class was small, so individual attention was great. We all took home various skills that we wanted to learn in the process.

In the past month, I’ve made gluten-free pizza about five times already. I’m feeling pretty confident in my pizza replacement strategy; despite my yeast issues. Pizza is a staple in our house. Once per week I make it with the kids.

This past week I experimented using our Oster bread machine to prepare the gluten-free dough. It turned out perfectly. As I perfect the use of the bread machine and gluten-free dough (without the specific option on the machine) I’ll share it with you. I could’ve gone out to buy a new machine with such a setting, but instead have spent time learning how to manipulate my process.

With gluten-free pizza dough, and egg-free for me which makes the process quite a bit more complicated, you don’t knead the dough and there’s no possibility of over working the dough. Without the egg to replace the structure of the gluten, I’ve been using aquafaba (chickpea water) which has turned into a godsend.

Lots more to come on my gluten-free cooking journey!