Our Gluten Free Moto is "there is always a way." We do not let our diet stop us from doing the things we love like traveling, birthday parties, sleepovers and even summer camps.
When I was a kid, I went to camp at the Rocking L Ranch Camp in Texas. I may live in Seattle now, but I spent my elementary years in Texas where I had my very own horse, ironically named Rainy.
I went to camp with my best friend in the whole world. The camp included all of the traditional activities like cookouts and swimming, but the main focus was learning to ride and care for horses. The highlight of the week was a trail ride and an overnight in the woods where we used our saddles as pillows.
I remember swimming in the pool, being itchy from hay and the unfortunate fact that my BFF dumped me for another “popular” girl for the week. Negotiating friendships can be as big a part of camp as all of the activities.
I am happy that my kids can have the same experiences as I did. We have to make adjustments and plan for meals and snacks, but my kids have successfully gone to several sleep away camps. Even better are camps that specifically cater to the gluten free diet.
Win a Scholarship to a Gluten Free Camp
From February 18 – March 18, Rudi’s Gluten Free Bakery fans are encouraged to submit a 100-word essay from their child explaining, “what makes them special” for a chance to win a one-week scholarship to attend a gluten-free overnight camp.
Based on the essays, Rudi’s will select 10 kids from the US and 10 from Canada to win a one-week scholarship to a gluten-free summer camp!
The US Camps Include:
- Camp Celiac
N Scituate, Rhode Island
August 10-15, 2014
- Camp Weekaneatit
Warm Springs, Georgia
July 13-19, 2014
- GIG Kids Camp East*
Wake Forest, North Carolina
July 27-August 2, 2014
- GIG Kids Camp West*
Vashon Island, Washington
August 4-August 9, 2014
- Gluten-Free Fun Camp
July 20-25, 2014
*Please note this camp is not 100% gluten-free, but they have a partnership with Gluten Intolerance Group (GIG) and will accommodate gluten-free meals prepared by a gluten-free chef for the week.
Canadian Camps include:
- For campers who live in Manitoba and west
Rod McDaniel Celiac Kids Camp
Water Valley, Alberta
August 18-22, 2014
CLICK HERE to enter and for more details.
Enter to win a Canon PowerShot Camera
Wait, there is more. Rudi’s Gluten Free Bakery is sponsoring a giveaway to one of my readers of a Canon PowerShot camera so you can capture some fabulous camping memories this summer!
Thanks to Rudi’s Gluten Free one person will win a Canon PowerShot camera.
This giveaway is open to:
- Residents in the contiguous United States. The contest is voided in ALASKA, FLORIDA, HAWAII, NEW YORK, PUERTO RICO.
- The giveaway begins now and ends on March 10, at 12:00 am Pacific Time.
- One winner.
- Enter below.
February 24, 2014
Lately my life has felt a little like this:
So I went to a warm and sunny place and spent a lot of time doing this:
And a little time doing this:
Now, the peace and sunshine has come back into my life, at least for a day or two.
If you are like me, you spend most of your time taking care of others.
Don’t forget to spend a little taking care of you.
For whatever we lose (like a you or a me),
It's always our self we find in the sea.
― E.E. Cummings
February 15, 2014
If you are serious about being not just a good, but also a great GF cook, and you are willing to learn some new techniques and ingredients, then this is the one cookbook you should buy.
First I want to say thank you to America’s Test Kitchen for sending me an advanced copy of this cookbook. Read to the end of this post for your chance to win a copy!
Good gluten free baking can be tricky, but the team at America’s Test Kitchen has the resources and time to put together a collection of reliable recipes for your gluten free cooking needs.
In the past, you would be lucky to find a good bread recipe in one cookbook and then maybe another cookbook with good dinner suggestions, and then a third or fourth cookbook for gluten free dessert ideas.
This cookbook puts it altogether with quality recipes for everything from bread, cakes, cookies (which can be surprisingly tricky), piecrust, pizza dough, weeknight dinners, and even fried chicken.
This cookbook is beyond basic – it is for the GF cook who wants success and is wiling to put in the extra effort and time to get really good results. For example, the bread recipes call for physllium husks that seem to be the hot new ingredient in GF bread. This ingredient produces great results but you have to be willing to go out and find it.
As if the reliable recipes were not enough, the cookbook includes so many details on gluten free cooking that it is like a Gluten Free 101 textbook. The cookbook includes very detailed directions on the science of gluten and tips to guarantee success in the kitchen, such as:
• Let cookie dough and muffin batter rest before baking: Because GF flours are so starchy; resting muffin batter and cookie dough for 30 minutes is key. The starches have time to hydrate before they go into the oven, which eliminates grittiness—a common pitfall with GF baked goods.
• Yeast breads need a second leavener: Since GF flours are lower in protein than wheat flour, yeast breads don’t rise as well and their texture can be leaden. Adding baking powder (or soda) gives the yeast the boost that it needs to produce tall loaves with a light crumb.
• GF flours often need alternate fats: GF flours don’t absorb butter all that well and the end result can be very greasy. The solution: Cut down on the butter and replace the lost richness with more stable fats, such as cream cheese, sour cream, and white chocolate.
What is America’s Test Kitchen?
America’s Test Kitchen is a 2,500 square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated and Cook’s Country magazines and is the workday destination of more than three dozen test cooks, editors, and cookware specialists. Their mission is to test recipes until they understand how and why they work and arrive at the best version.
Why did the test kitchen do this book?
JACK BISHOP: Our test kitchen is committed to helping people become more successful when they cook at home. Over the past few years, we have received a chorus of requests from readers who want gluten-free recipes. They wanted us to reengineer favorite dishes. Our test kitchen methodology is designed to solve problems just like this. We test various ingredients and techniques in order to develop recipes that work. And we have the resources to test as many times as needed. If we need to make 500 blueberry muffins to perfect this one recipe, we will. (And we did.)
Who worked on this book and how did they set goals for developing recipes?
JACK BISHOP: Two members of the test kitchen team that worked on this book have gluten-related health issues, so they were particularly excited to work on this project. The rest of the team often cooks for people who can’t eat gluten. Our goal was simple: Develop recipes that are good enough to serve to everyone—including those who can eat wheat. We focused on recipes that are the hardest to get right without flour—lasagna, pizza, apple pie, fried chicken, banana bread—as well as recipes that rely on naturally gluten-free grains and noodles that may not be all that familiar to people, such as oat berries, millet, quinoa, and soba noodles. Recipes had to meet the same standards for quality that we use for all the test kitchen’s work.
The recipes in this cookbook are made with the America’s Test Kitchen Gluten Free Flour Blend (The ATK Blend). It is a pretty simple blend, but because not every baker wants to make a homemade blend, the recipes include directions using two commercial blends, King Arthur and Bob’s Red Mill.
American Test Kitchen has given me permission to share their basic gluten free flour blend.
The America’s Test Kitchen Gluten-Free Flour Blend
Makes 42 ounces (about 9 1/3 cups)
Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable. See notes below about shopping for rice flours and substituting soy milk powder.
- 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
- 7 1/2 ounces (1 2/3 cups) brown rice flour
- 7 ounces (1 1/3 cups) potato starch
- 3 ounces (3/4 cup) tapioca starch
- 3/4 ounce (3 tablespoons) nonfat milk powder
Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
Buying Rice Flours: We used rice flours made by Bob’s Red Mill during our testing process. We found some rice flours (including those made by Arrowhead Mills, another widely available brand) to be a bit coarser, which can negatively impact the texture of baked goods. We strongly recommend that you buy Bob’s Red Mill white and brown rice flours.
Using Milk Powder: If dairy is part of your diet, we strongly recommend adding the nonfat milk powder. (We use nonfat, rather than whole-milk, powder because it is more readily available.) If you prefer, use an equal amount of soy milk powder. You can omit the milk powder altogether, however baked goods won’t brown quite as well and they will taste a bit less rich, especially in recipes without a lot of fat.
What did I make?
Using the ATK Flour Blend, I made Lemon Pound Cake and English Muffins. Oh my, is all I can say. They both turned out beautifully.
The pound cake was a melt in your mouth delight with a light golden brown crust.
It went perfect with our traditional Valentine’s Day Fondue.
We have not had English Muffins in years, but these brought back memories of our pre-gluten free days. They required a little work, but were so worth the effort.
Having made many GF flops, I was willing to put in the effort with the knowledge that this recipe had been tested multiple times and would bring us great results. And it did!
Even better yet, America's Test Kitchen is letting me share this recipe with you!
America's Test Kitchen Recipe for Gluten Free English Muffins
Why This Recipe Works: Our Classic Sandwich Bread proved to be a good starting point for this recipe—the dough has the necessary flavor and richness—and the classic technique worked well. We portioned the dough into rough balls and let them rise on two rimmed baking sheets until nearly doubled in size. The dough was rather sticky, and we had trouble dusting them with cornmeal (which helps create the distinctive crunch on the exterior of any good English muffin). We found it easier to sprinkle the rimmed baking sheet with cornmeal and then sprinkle more cornmeal over the top of the risen dough rounds. In order to create their distinctive shape and crumb, it’s necessary to flatten the dough rounds both before and during griddling. While some classic recipes cook the muffins entirely on the stovetop, we thought the crusts became much too hard. One minute of griddling per side was sufficient. We then transferred the muffins to a baking sheet and finished by bak‐ ing them in the oven to ensure they were cooked through but not overly browned. Do not substitute soy milk powder for the milk powder in this recipe, as it will negatively impact the flavor and structure of the English muffins.
MAKES 10 MUFFINS
- 3 3/4 ounces (3/4 cup) cornmeal
- 2 cups warm water (110 degrees)
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 14 ounces (3 cups plus 2 tablespoons) ATK Gluten-Free Flour Blend
- 4 ounces (1 1/3 cups) gluten-free oat flour
- 1 1/2 ounces (1/2 cup) nonfat dry milk powder
- 3 tablespoons powdered psyllium husk
- 2 tablespoons sugar
- 2 1/4 teaspoons instant or rapid-rise yeast
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 teaspoons vegetable oil
1. Sprinkle 1/2 cup cornmeal evenly over 2 rimmed baking sheets. Whisk water, eggs, and melted butter together in bowl. Using stand mixer fitted with paddle, mix flour blend, oat flour, milk powder, psyllium, sugar, yeast, baking powder, and salt together on low speed until combined. Slowly add water mixture and let dough come together, about 1 minute, scraping down bowl as needed. Increase speed to medium and beat until sticky and uniform, about 6 minutes. (Dough will resemble cookie dough.)
2. Working with 1/3 cup dough at a time, shape into rough balls using wet hands, and space at least 1 1/2 inches apart on prepared sheets (5 per sheet). Cover loosely with lightly greased plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
3. Adjust oven rack to lower‐middle position and heat oven to 350 degrees. Remove plastic and, using greased metal spatula, press dough balls into 3/4‐inch‐thick rounds (about 3 1/2 inches in diameter). Dust tops of muffins with remaining 1/4 cup cornmeal.
4. Heat 1 teaspoon oil in 12‐inch skillet over medium heat until shimmering, about 2 minutes. Wipe out skillet with paper towel, leaving thin film of oil on bottom and sides of pan. Carefully lay 4 muffins in pan and cook until bottoms are just set, about 1 minute, occasionally pressing down on muffins with spatula to prevent doming.
5. Flip muffins and continue to cook until set on second side, about 1 minute longer. Transfer muffins to clean baking sheet lined with parchment. Repeat with remaining 2 teaspoons oil and remaining muffins in 2 more batches, wiping skillet clean before each batch and transferring muffins to same baking sheet.
6. Bake until golden brown and firm, 30 to 35 minutes, rotating sheet halfway through baking. Transfer muffins to wire rack and let cool for at least 20 minutes before splitting with fork and toasting. Serve. (Once cooled, unsplit English muffins can be stored in zipper‐lock bag for up to 2 days.)
Freezing tips: Let English muffins cool completely, then wrap individually in a double layer of plastic wrap and then a layer of aluminum foil before freezing. A single English muffin, wrapped in a paper towel, can be microwaved for 20 seconds, then split and toasted.
Order The How Can It Be Gluten Free Cookbook from Amazon
The How Can It Be Gluten Free Cookbook will be released March 1st. You can pre-order it now from Amazon.
Enter Giveaway to win a copy of The How Can it be Gluten Free Cookbook.
Thanks to America's Test Kitchen one person will win a copy of the The How Can it be Gluten Free Cookbook.
This giveaway is open to:
- Residents in the contiguous United States.
- The giveaway begins now and ends on 2/28/2014 at 12:00 am Pacific Time.
- One winner.
February 13, 2014
Melting Pot Restaurants offer a memorable 4-course interactive fondue dining experience. Each table has it own burners where you cook your food to your own liking.
The Gluten Free Menu includes creamy cheese fondues, salads, fine wines and, the crowning jewel, chocolates.
Each cheese fondue includes GF bread and chips for dipping.
For dessert, try the White Chocolate Crème Brulee or the classic Yin and Yang.
Included is a GF dessert plate.
Offerings may vary at different locations but the Melting Pot in Bellevue served GF pound cake, brownie bites, strawberries and bananas on their dessert plate.
Request the GF menu and inform the server of your diet restrictions. Many substitutions are available. You will not go home hungry.
Make reservations well in advance. These restaurants are very busy.
February 11, 2014
It has been a busy week so I am going to let the photos do the talking and we are going straight to the recipe.
Just know that I have perfected this recipe over the last eight years and, with a little patience, anyone can make these.
Recipe for Gluten Free Cut Out Cookies
- 1 ½ cups white rice flour
- ½ cup brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1 Tablespoon dry milk powder
- 1 teaspoon xanthan gum
- 2 sticks (16 Tablespoons) unsalted butter at room temperature (use Earth Balance for dairy free)
- 1 cup fine bakers sugar
- Pinch of salt
- 2 large eggs at room temperature
- 1 teaspoon grated lemon zest or lemon juice
- 1 teaspoon vanilla extract
For the Gluten Free Frosting
- 1 pound box of powdered sugar
- ¼ cup milk (use almond milk for dairy free)
- 1 teaspoon vanilla
- 1 stick butter (use Earth Balance for dairy free)
- Whisk together the dry ingredients to form one consistent texture – white rice flour, brown rice flour, potato starch, tapioca starch, dry milk powder and xanthan gum.
- In your electric mixer beat butter, sugar and salt until creamy. About 5 minutes.
- Beat in egg yolks, lemon and vanilla.
- On slow speed, beat in the dry mixture one cup at a time until just combined.
- Divide dough into three equal parts, flatten into disc, wrap separately in wax paper and refrigerate until firm, overnight or at least one hour.
- When ready to bake, preheat oven to 350 degrees F.
- Gluten free dough can be sticky and challenging to work with. Over the course of making cookies the last eight years, I have learned a few tricks:
- The dough really does need to be cold. So don’t skip the refrigeration part.
- If your house is hot, open a window or turn up the AC. A warm room temperature will turn the dough into a sticky mess.
- Generously flour the work surface and your rolling pin with cornstarch. I love my Silicone Baking Mat with Measurements that I very generously coat with cornstarch. For a roller, I use the Kitchenaid Gourmet Rolling Pin that is also generously coated with corn starch.
8. Roll out one disk at a time to 1/8-inch thickness, leaving the other dough in the refrigerator until you are ready to use it.
9. Cut into desired shapes with cookie cutters.
10. With a metal spatula, transfer to a cookie sheet lined with parchment paper. If the dough seems particularly soft, pop the cookie sheet with the cookies on it, in the refrigerate for another 30 minutes to set the dough again.
11. Bake 10 – 12 minutes, until lightly golden.
12. Slide the parchment paper off the cookie sheet onto the kitchen counter and let cool.
To make the frosting: Combine all of the ingredients with your electric mixer until you reach the desired consistency.
February 09, 2014
Like waking up to snow all over the ground.
Or swinging in the backyard.
Or a beautiful sunset.
Sometimes we have the time to prepare beautiful elaborate meals and treats.
But other times, we have 15 minutes.
I don’t think that these are any less special just because they are easy. In fact, my family loves Chocolate Covered Strawberries.
So here is your really easy and quick recipe that will make everyone smile.
Recipe for Chocolate Covered Strawberries
- 1 pound strawberries with stems (the bigger the better) washed and dried very well
- 6 ounces GF semisweet chocolate
- Parchment paper
I am a big fan of all of the Enjoy Life Chocolates for baking because they are not only good, but they are Certified Gluten Free. They are also allergen friendly as they are dairy, nut and soy free!
The Dark Chocolate Morsels worked particularly well with this recipe to give the strawberries an extra rich taste. You can buy them online from Enjoy Life or you can order Enjoy Life Morsels Regular Sized Dark Chocolate -- 9 oz from Amazon.com.
Line a cookie sheet with parchment paper.
- Rinse the strawberries and pat until completely dry. Do not cut the stems off.
- Heat the chocolate in a microwave-safe bowl at 50 percent power for 1 minute. Stir and heat at 50 percent power, stirring every 30 seconds, until the chocolate is melted and smooth.
- Holding the strawberry by the stem, dip the bottom half of each strawberry in the melted chocolate and coat.
- Place strawberries on parchment paper until the chocolate sets.
- Repeat with the remaining strawberries.
- Store in the refrigerator until ready to serve.
February 06, 2014
Before going gluten free, I am not sure that I noticed just how big of a role food plays in our lives. But now that we have to think about everything we consume, it can feel like we go from one holiday to the next. And every occasion requires new research into what is safe and what is not safe.
This Flourless Chocolate Cake will make your loved ones swoon on Valentine’s Day.
Serve it while you watch the movie Chocolat for a fun evening. Chocolat is a movie about a young woman and her daughter who open a chocolate shop in a small French village. The opening of the chocolate shop during lent causes a battle between Christian beliefs and paganism. We just watch the movie for the love story and the love of chocolate.
Recipe for Gluten Free Flourless Chocolate Cake
TIME: 1 hour plus overnight
Use Earth Balance to make this recipe dairy free.
- 8 large eggs, cold
- 1 pound bittersweet or semisweet chocolate, chopped coarse
- 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces (use Earth Balance for dairy free)
- 1/4 cup strong coffee (optional)
- Confectioners’ sugar for dusting the cake and strawberries for decoration
1. Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F. Line the bottom of a Non-Stick 8-Inch Springform Pan with parchment paper and grease the sides of the pan. Wrap the outside of the pan with 2 sheets of heavy-duty foil. Bring a kettle of water to a boil.
2. Beat the eggs in the bowl of a standing mixer at high speed for about 5 minutes or until the volume doubles to approximately 1 quart.
3. Heat the chocolate in a microwave-safe bowl at 50 percent power for 2 minutes. Stir and add the butter and coffee. Heat at 50 percent power, stirring every minute, until the chocolate and butter are melted and are smooth.
4. Using a large rubber spatula, fold the egg foam into the chocolate mixture working in batches. Fold a third of the egg foam into the chocolate mixture until only a few streaks of egg are visible. Then fold in half of the remaining foam. Then fold in the last of the foam, until the mixture is homogenous.
5. Set the prepared spring form pan inside the roasting pan. Add the batter to the spring form pan and smooth the surface with a rubber spatula. Pour in enough boiling water to come about halfway up the sides of the spring form pan. Set the roasting pan on the lower-middle position of the oven rack. Bake 22 to 25 minutes, until the cake has risen slightly, the edges are just beginning to set and a thin glazed crust (like a brownie) has formed on the surface. When finished, an instant-read thermometer inserted halfway into the center will read 140 degrees.
6. Remove the cake pan from the water bath and cool to room temperature on a wire rack. Cover and refrigerate overnight.
7. 30 minutes before serving, remove the sides of the pan; invert the cake onto a sheet of waxed paper and peel off the parchment paper.
Sprinkle with confectioners’ sugar and decorate with strawberries cut in quarters and lined around the outside of the cake.
Use a thin-bladed knife to cut, dipping the knife into a pitcher of hot water and wiping the blade before each cut.
Original Source of this Recipe is Baking Illustrated.
January 31, 2014
This dish may be vegetarian, but let’s be clear this is not health food. Anything that starts with ½ cup of butter and includes ¼ cup whipping cream is not going to be featured on a health network.
This is football food!
I wish you could of heard the “oh my goodness this is good” which rang out from the kitchen table when I served this dish.
Recipe for Gluten Free and Vegetarian Nacho Pie
- 3 cups GF chicken broth
- 1/2 cup butter
- 2 medium carrots, diced
- ½ cup onion, finely chopped
- 3 garlic cloves, minced
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ½ teaspoon freshly ground pepper
- ½ teaspoon salt
- 1/2 cup GF flour (any kind of GF Flour will work)
- 1/4 cup whipping cream
- 1 can (15 oz.) black beans, drained, rinsed
- 1 bag (12 oz.) frozen corn, thawed
- 4 cups GF tortilla chips
- 1 cup shredded Mexican cheese blend (4 oz.)
- Preheat oven to 375°F.
- In a saucepan, heat broth over medium-high heat.
- In a deep skillet, melt butter and 2 tablespoons of the warm broth over medium-high heat.
- Add carrots, onion, garlic, seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender.
- Gradually whisk in flour. Cook 1 minute, stirring constantly.
- Stir in whipping cream and remaining warm broth.
- Heat to boiling. Add beans and corn.
- Reduce heat and simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
- Spoon into a greased, 2 quart baking dish.
- Top with crushed tortilla chips and sprinkle with cheese.
- Bake uncovered 20 to 25 minutes or until golden brown.
January 29, 2014
I was thinking of waiting to post this recipe until I had better photos because the photos really do not do the recipe justice. These Calzones taste great and they are really easy to roll out. But it is so dark in the beautiful Pacific Northwest at this time of the year that it is really hard to get good photos at dinnertime.
Here is photo of how dark my kitchen is at this time in the evening – the black rectangular thing is actually the base of my SUPER BRIGHT LIGHT that I use to light up the kitchen.
Adding to my issues with these photos is that I made them before a high school basketball game. While I was trying to adjust the light to get at least one good shot, my Gluten Free Teen (who helped me make them) was standing there anxiously tapping her foot because “Mom I need to leave.”
So here you have a great recipe and not so great photos.
Recipe for Gluten Free Calzones
- 1 ½ cup brown rice flour
- ½ cup millet flour
- 1 cup cornstarch
- 3/4 cup tapioca starch
- ¼ cup dry milk powder (for dairy free use Vance's DariFree)
- 2 teaspoons xanthan gum
- 2 Tablespoons GF flaxseed meal
- 1 pack GF active yeast
- 2 teaspoons salt, plus additional sea salt for sprinkling on top
- 1 1/2 cups warm water (110 degrees F)
- 3 Tablespoons olive oil (plus additional olive oil for sprinkling on top)
Your choice of fillings.
1. Whisk together the brown rice flour, millet flour, cornstarch, tapioca starch, dry milk powder, xanthan gum, GF flaxseed meal, yeast and salt until they become one consistent flour-like texture.
2. Add to the bowl of your mixer.
3. Add the wet ingredients.
4. Mix until a firm dough ball is formed. This will not take too long.
5. If the dough is not holding together, add more olive oil as needed.
6. Next roll out the dough on a surface lightly floured with cornstarch until it is about 1/8 inch thick. Add more olive oil if too dry. Be careful with the starch because the dough will not stick together if you get too much of it on the dough.
I love my Silicone Baking Mat with Measurements. I highly recommend it if you do much Gluten Free baking that requires rolling things out such as cookies, pies, calzones or scones.
Cover with saran wrap that has been sprayed with oil and let rest for 30 minutes. Even though this recipe has yeast in it, the idea is not for the dough to rise much. The yeast is just added for flavor.
7. Preheat the oven to 400 degrees F.
8. Cut out the calzones – the easiest way to do this is with a medium round mixing bowl. Simply use it like a cookie cutter.
Move to a cookie sheet. The Pastry Scraper/Chopper makes moving the Calzones a breeze.
9. Fill the lower third of the circle with your choice of fillings. Some favorites:
- Pizza or pasta sauce,
- Cheese - cheddar, mozzarella, and goat cheese or your favorite non-dairy cheese alternative,
- Olives, onions, red pepper, mushrooms,
- Pepperoni, sausage, Canadian bacon,
- Salt, fresh basil, parsley.
10. Fold the calzone in half bringing the exposed edges together. Seal the edges.
11. Brush with olive oil and sprinkle with sea salt.
12. Bake for 20 – 25 minutes at 400 degrees F.
Let cool - the insides will be hot.
January 28, 2014