Some of you may know, I started working on a Paleo/Primal Bread book due out next fall. I was so excited with how great this recipe turned out, that I decided I needed to share it now, rather than make you all wait until the fall. I can't wait for you all to try them!! These calzones are soft, and fluffy in the perfect bready way but also chewy. I know you will love them.
Fill these calzones up with whatever your heart desires! We kept things simple and used italian sausage and mozzarella cheese. I needed about a pound of meat to use up all the dough.
Before we get started here are a few important notes:
- I used Potato Flour in this recipe because it has magical magical abilities. It helps give these calzones a real bread texture! Potato flour is different than potato starch! Very different. It soaks up liquid like a sponge!! Make sure to buy the right thing!!
- I selected Potato Starch as my starch as it generally is fluffier than Tapioca and Arrowroot. You have a few options if you want to exchange it out.. you can use Sweet potato starch! (which is also known as sweet potato flour, and is sold by Barry's farm) Or you can use tapioca or arrowroot for slightly different results. (but still good!) Tapioca and arrowroot starch absorb a tab bit less moisture than potato starch..so you might need to use a tablespoon less of water in the recipe.
- For the yeast, I used Fast Acting yeast! Its important you purchase and use this type as well, or else your calzones wont rise as quickly as intended for this recipe.
- Can't have yeast? You may be able to leave it out, in which case you can skip the step of letting them rise in the warm oven. While I have not yet experimented with the recipe, I have a feeling that if you increase the baking powder to 1 TBSP and then replace a TBSP of the water with a TBSP of lemon juice that you may still have good results. If anyone experimenting with this, please let me know your results.
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