Gluten-free dough balls recipe
There are a million things you can make with a combo of self-raising flour and Greek yoghurt, so here’s one of them. Each dough ball has cream cheese in the dough, is stuffed with mozzarella and pesto, then brushed with garlic oil and topped with Parmesan.
Tip: For the following dietary requirements, try these substitutions.
Dairy-free: Use grated dairy-free cheese, pesto, cream cheese and a thick dairy-free yoghurt.
Lactose-free: Use lactose-free Greek yoghurt and cream cheese.
Low FODMAP: Use lactose-free Greek yoghurt and cream cheese, and a low FODMAP pesto.
Vegetarian: Use extra-mature Cheddar instead of Parmesan and ensure the pesto is veggie-friendly.
Vegan: Use grated dairy-free cheese, pesto, cream cheese and a thick dairy-free yoghurt.
Ingredients
- 260 g gluten free self-raising (self-rising) flour
- 260 g Greek yoghurt (or any thick, natural yoghurt)
- 3 tbsp cream cheese
- 1 pinch of salt
- 2 tbsp garlic-infused oil, plus extra for the tops
- 30 g pesto
- 1 x 125g mozzarella ball, cut into chunks 2cm (3/4in) long, 1cm (1/2in) wide
- 4 tbsp grated Parmesan
- 1 tbsp finely chopped parsley, to finish
- 9.2 oz gluten free self-raising (self-rising) flour
- 9.2 oz Greek yoghurt (or any thick, natural yoghurt)
- 3 tbsp cream cheese
- 1 pinch of salt
- 2 tbsp garlic-infused oil, plus extra for the tops
- 1.1 oz pesto
- 1 x 125g mozzarella ball, cut into chunks 2cm (3/4in) long, 1cm (1/2in) wide
- 4 tbsp grated Parmesan
- 1 tbsp finely chopped parsley, to finish
- 9.2 oz gluten free self-raising (self-rising) flour
- 9.2 oz Greek yoghurt (or any thick, natural yoghurt)
- 3 tbsp cream cheese
- 1 pinch of salt
- 2 tbsp garlic-infused oil, plus extra for the tops
- 1.1 oz pesto
- 1 x 125g mozzarella ball, cut into chunks 2cm (3/4in) long, 1cm (1/2in) wide
- 4 tbsp grated Parmesan
- 1 tbsp finely chopped parsley, to finish
Details
- Cuisine: Italian inspired
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 2
- Suitable For: Gluten free
Step-by-step
-
Preheat your oven to 200°C fan/220°C/425°F/Gas Mark 6.
-
Put the flour and yoghurt (give it a good stir before using) into a large mixing bowl. Mix together using a spatula and, as it starts to come together, add the cream cheese, salt and garlic-infused oil and mix in until combined. Once it forms a smooth dough, use your hands to bring it together into a slightly sticky ball.
-
Pull off a portion of the dough and roll it into a golf-ball-sized ball (weighing around 50g/1¾oz). Flatten in your hands before adding around a ¼ teaspoon pesto and a chunk of mozzarella to the middle. Fold shut like a taco and mould back into a ball, then roll in your hands to smooth the exterior. Repeat with the remaining dough and fillings.
-
Place on a large baking sheet, spacing them around 2.5cm (1in) apart, and brush each ball with garlic-infused oil. Sprinkle over the Parmesan and bake in the oven for 15 minutes, or until the tops are a little golden brown. Sprinkle with fresh parsley to finish.
This recipe is extracted from Quick + Easy Gluten Free by Becky Excell (Quadrille, £20) Photography: Hannah Hughes.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature