Gluten-free hot pockets

Gluten-free hot pockets


This recipe of vegan and gluten-free hot pockets dough remind me a lot of Italian “panzerotti”. Panzerotti, also known as fried Calzoni, are a delicious rustic snack, typical of the street food cuisine of central and southern Italy. These are crescent-shaped pockets, prepared with leavened dough and filled with tomato and mozzarella, fried in plenty of oil. An irresistible goodness! This is not the traditional recipe, but a quicker, lighter version that is baked and not fried. If you’d like to make them with the traditional recipe, you can use my pizza dough recipe (and then follow here from step 3). I often make them to take on trips outdoors, the delicious filling is all inside so it’s easy to take them outside without making a mess.

Fillings can suit your taste or the occasion: tomato and mozzarella, ham and cheese, or even lots of cheeses together. It’s also a good opportunity to use all leftovers from your fridge. This time I chose a mix of ricotta cheese with wild chicory. If you use vegetables in your filling, make sure to cook them ahead and squeeze all the water in excess before using them.

How to make baked gluten-free hot pockets:

Gluten-free hot pockets

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Course: SnacksCuisine: MediterraneanDifficulty: Medium


Prep time


Cooking time


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This gluten-free and vegan dough can be filled with anything you’d like, make sure to seal tightly to not let it come out.


  • Psyllium mix
  • 1 tbsp psyllium husks (6 g)

  • ¼ cup water (55 g)

  • Dough
  • ½ cup rice flour (75 g)

  • cup teff flour (60 g)

  • 2 tbsp soy flour (20 g) or other bean/chickpea flour

  • 1 tsp salt (6 g)

  • 2 tbsp olive oil (50 g)

  • ¼ cup water (55 g)

How to

  • In a small bowl mix the psyllium husks with water and set aside.
  • In a large bowl, mix all the flours together with salt. Add water, olive oil and the psyllium mixture. Mix with a fork then knead by hand until a smooth dough is formed.
  • Divide the dough into 2 parts, then start to roll out one of them between two sheets of parchment paper.
  • When the dough is thin enough, start to cut out circles. I used a large measure cup. With this dough you should get 12-14 pockets.
  • Add around 1 tbsp of filling on one side of each circle, leaving an outer edge free to seal the pocket. Close the pocket and press with your finger on the two overlapping edges. Then press again with a fork to ensure it’s sealed.
  • Place all pockets on a baking tray and bake in pre-heated oven at 355°F/180°C for 25 minutes. Then add 3 to 5 minutes with the grilling option (heat only from above), until properly golden.
  • Serve hot with optionally a sauce accordingly to your filling.


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