Kristi's Gluten Free Stromboli

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“I searched and searched for a stromboli dough so I could make my own pockets and found zip. So, I got in the kitchen and started experimenting. It is imperative that everything you work with be dry or this dough will fall apart. After it is together, it must NOT come in contact with water. It will be ugly and you won't like it. These are best dressed on the pan you intend to cook them on. Prep time includes rise time.”
2hrs 8mins
4 stromboli

Ingredients Nutrition


  1. In a small bowl or coffee cup, combine warm water, sugar, yeast. Let sit and proof for 5-10 minutes. If your yeast doesn't bubble, it's dead, so try again.
  2. In the work bowl of your mixer, crack one egg, add oil, salt, basil, garlic powder, paprika and black pepper and combine with whisk attachment. Beat until egg and oil are well combined. Mix in yeast slurry.
  3. Break out your hook attachment (Captain Hook) and add baking soda and xanthan gum. Add all flours/starches and start your mixer. Start on low for about a minute, then to medium until the mixture forms a dough ball and bounces around the work bowl (about 2 minutes). This will look like a gluten dough, so don't be suprised. ;) If it doesn't form a neat, but slightly sticky ball, you need to beat it more or add more flour.
  4. Divide dough into four pieces and work into balls. Place them in a well-lubricated bowl (I like individual pot pie pans) and cover with cellophane. Let rise for 90 minutes.
  5. When they've risen, work each out roughly into a circle on a lubricated (but NOT WET!) surface.
  6. Place on a lubricated cookie sheet or shallow pizza pan. On bottom half of dough, lay out your fillings. Fold top half over fillings and crimp with a fork. Feel free to trim with a pizza cutter for a neater look. Poke three or four times with a fork to let out any steam.
  7. Spray top with cooking spray (or rub with butter), sprinkle on some parm. and bake in oven at 425 F for 8-10 minutes.

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