Copycat Hot Pocket Dough, Gluten Free
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 205.3
- Total Fat: 4.1 g
- Cholesterol: 18.2 mg
- Sodium: 274.3 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 1.7 g
- Protein: 3.9 g
View full nutritional breakdown of Copycat Hot Pocket Dough, Gluten Free calories by ingredient
Introduction
adapted from http://recreatinghappiness.com/dinner-recipes/gluten-free-pizza-pockets-calzone-
recipe/ adapted from http://recreatinghappiness.com/dinner-reci
pes/gluten-free-pizza-pockets-calzone-
recipe/
Number of Servings: 9
Ingredients
-
1 cup warm water
1 packet rapid rise yeast
1 TBS sugar
DRY INGREDIENTS
3/4 cup white rice flour
3/4 cup brown rice flour
1/4 cup sorghum flour
2/3 cup potato starch
1/3 cup tapioca starch (plus more for dusting)
2 tsp. guar gum
1 tsp. salt
1/2 tsp. garlic powder
1 egg
2 TBS olive oil
1 egg white, lightly beaten
Directions
1) In a glass measuring cup, combine warm water, yeast and sugar. Allow to proof, about 5 minutes.
2) In a medium bowl, mix dry ingredients.
3) Beat 1 whole egg and olive oil into the proofed yeast. Add to dry ingredients and beat on medium for 1 minute.
4) Preheat oven to 425 Fahrenheit. Cover baking sheet with parchment paper or Silpat.
5) Prepare rolling surface with tapioca starch. Divide dough into 2 parts (1 for bottoms, 1 for tops). Roll dough to 1/2" thick or less. Cut into shape. (I used a 2 cup square Rubbermaid container, like you would a cookie cutter.)
6) Place cut dough on baking sheet, top with whatever, cover with another cut dough, press edges with fork to seal. Prick tops with fork to release steam.
7) Brush with beaten egg white.
8) Bake 425 degrees for 20-25 minutes.
Serving Size: makes 9 pie pockets, dough only
Number of Servings: 9
Recipe submitted by SparkPeople user MOJOLO.
2) In a medium bowl, mix dry ingredients.
3) Beat 1 whole egg and olive oil into the proofed yeast. Add to dry ingredients and beat on medium for 1 minute.
4) Preheat oven to 425 Fahrenheit. Cover baking sheet with parchment paper or Silpat.
5) Prepare rolling surface with tapioca starch. Divide dough into 2 parts (1 for bottoms, 1 for tops). Roll dough to 1/2" thick or less. Cut into shape. (I used a 2 cup square Rubbermaid container, like you would a cookie cutter.)
6) Place cut dough on baking sheet, top with whatever, cover with another cut dough, press edges with fork to seal. Prick tops with fork to release steam.
7) Brush with beaten egg white.
8) Bake 425 degrees for 20-25 minutes.
Serving Size: makes 9 pie pockets, dough only
Number of Servings: 9
Recipe submitted by SparkPeople user MOJOLO.