Grain Free Calzones!


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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 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.


Like most Gluten Free Bread recipes, these calzones taste best warm!

Grain Free Calzones!


    Precook any meat, and prep any cheese and vegetables of choice to fill calzones.
    Proof the Yeast
  • 1 cup + 3 1/2 Tbs of Luke Warm Water
  • 1 Tbsp Sugar (Cane, Palm Sugar or Sucanat)
  • 1 Tbsp of Fast Acting Yeast
  • The Calzone Bread flour mix
  • 2/3 Packed Cups of Coconut Flour
  • 2/3 Packed Cups of Potato Starch
  • 2 Tbsp of Potato Flour
  • 1 Tbsp Xanthan or Guar Gum
  • 2 Tsp. Baking Powder
  • 5 Tbsp Shortening (I use spectrum, non hydrogenated)
  • 2 Large Eggs
  • Olive oil to brush on top.


  1. Turn oven on to 375 to warm it up as a "hot box" for the calzones to rise.
  2. In a small bowl or cup combine the warm water, yeast and sugar. Mix and set aside for 10 minutes while you prepare the rest of the ingredients. During this time the mixture should start to bubble and froth a little. If it does not, your yeast may be bad.
  3. In the bowl of a stand mixer combine the Coconut Flour, Potato Starch. Potato Flour, Xanthan Gum and baking powder.
  4. Once fully mixed add the shortening, eggs and pour in the yeast mixture. Mix on high for a few minutes allowing for a dough that holds together but is slightly tacky.
  5. Oil your hands and divide the dough into 2 - 4 equal sized amounts of dough. (I made two calzones from the recipe, but they were HUGE!
  6. On a sheet of oiled parchment (plus oil your hands) press the dough into circles about 1/4 - 1/2 inch thick. Add calzone fillings of choice, and then flip half the dough over. Pinch the calzone shut.
  7. Prepare the remaining calzones and then brush olive oil (or other oil of choice) onto the dough.
  8. Place the calzones on a sheet of parchment paper on a cookie sheet. Cover with a kitchen towel.
  9. Turn the oven off, and place the cookie tray with its towel into the oven, leaving the oven door open a crack. Leave them in the warm oven for 30 minutes.
  10. After the 30 minutes, remove the calzones from the warm oven, and turn the oven back on to 375.
  11. Once fully preheated, remove the towel, brush with more oil and then place into the hot oven to bake for 22-26 minutes until perfectly golden brown.
  12. Remove and enjoy! These calzones taste best hot or warm.



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 Ps. Here is the yeast I use! It can be found at Walmart and most grocery stores! (or ordered online!)



Brittany Angell

18 comments | Leave your own

  1. Damaris Solis

    Hello, is there a paleo version of the flour recipe? I can’t do potato flour or potato starch. Thanks!!!


    Instead of shortening can I use coconut oil that hard….room temperature?

    1. Elaine Li

      Ditto. Is there a potato free version of this? Thanks.

  3. Angela Snow

    I made these the other night, they are great! Thank you Brittany for all your hard work.

  4. D Suzanne Baker

    Ahhh Brittany, these are perfect! I am eating mine as we speak (stuffed with spinach, marinera, onions and ground turkey). The crust has such a nice and doughy texture. I did not have the right yeast and I used your lemon juice substitution and it turned out great. They were a pain to fold, as the dough was sticky, but so worth the effort! :)

  5. Mary Price

    Is there a paleo version of flour I can use?

  6. Elissa Knox

    Well I was super excited to make these for dinner tonight but just realized that I do not have potato flour, sigh. I bought the potato starch today and thought I was prepared. Is there any substitute for the potato flour? If no they will have to wait until next weekend. Thanks

  7. Nicolle Colvin

    Yum!! I did the no yeast way too, turned out great. Was a hit and my husband has no clue it was gluten free :)

  8. Kelly Surace

    Do you think that these would freeze well and reheat later? Just wondering. :D

  9. CB

    These calzones are amazing. I am still in disbelief! A few failed recipes into my wheat free journey, I decided to never try to tweak any of Brittany’s or anyone else’s recipes, even though I used to always try to “improve” on my traditional recipes (if I was even following one). Boy is my new philosophy paying off! It took me a while to gather the ingredients for this one, but it was well worth the wait. Thank you Brittany for doing all the work for me! Can’t wait to experiment with what to stuff in these delectable pockets!

  10. Karen Alessi

    I used this dough to make pizza and BOY was it GREAT! REAL pizza is back! Thank You,
    Karen Alessi

  11. Mary McKinney

    Is there a way to not use gums in gluten free products. I know they hold things together but I was wondering if there is a sub?

    1. Katherine Meinholz

      I’ve seen a lot of recipes using psyllium husk, psyllium husk powder (they are different), ground flax seed, and ground chia seed as binding agents – and have had good luck with those. I don’t like using the gums too much myself – have noticed esp. with xanthan I don’t feel as well. Guar gum doesn’t seem to bother me as much. Check out a book “Nourishing Meals” by Alissa Segersten and Tom Malterre – their blog is I’ve been really happy with quite a few recipes out of their book Most of their newer recipes use the above binders, though older ones will have the gums. Brittany does have other recipes using these binders as well.

  12. Lisa Magel

    Is it ok to use tapioca starch rather than potato? As it’s only 2 tbs potato flour – I will try subbing spelt, as not allergic to gluten (intolerant) and allergic to nightshades (potato). What are your thoughts?

  13. Chelsea Lyons

    Any substitutes to make them egg free?

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