Gluten Free Cheesy Garlic Dough Ball Wreath

by Becky Excell, featured in Gluten Free Christmas!

Published by Quadrille

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Introduction

Nothing says Christmas like a wreath of garlic bread dough balls that are crisp on the outside, cheesy, chewy and bready in the middle, dipped in hot cheese with sweet cranberry sauce. This is the festive, tear-and-share crowd-pleaser that us gluten-free folks always miss out on.

From Gluten Free Christmas by Becky Excell (Quadrille, £22).
Photography: Hannah Rose Hughes.

As featured in

Gluten Free Christmas!

Image of Becky Excell's Gluten Free Cheesy Garlic Dough Ball Wreath — Photo by Hannah Rose Hughes

Ingredients

Serves: 5-6

Metric Cups

garlic infused olive oil (for greasing and brushing)
350 grams gluten-free self-raising flour (plus extra for dusting)
365 grams Greek yoghurt
1 tablespoon dried oregano
75 grams extra mature cheddar or Parmesan (grated, plus extra to sprinkle)
pinch of salt
1 x 250 grams whole camembert in a wooden case
handful parsley (finely chopped)
2 tablespoons cranberry sauce

garlic flavored oil (for greasing and brushing)
2¾ cups gluten-free self-raising flour (plus extra for dusting)
1¾ cups Greek yoghurt
1 tablespoon dried oregano
2½ ounces extra mature cheddar or Parmesan (grated, plus extra to sprinkle)
pinch of salt
1 x 9 ounces whole camembert in a wooden case
handful parsley (finely chopped)
2 tablespoons cranberry sauce

Method

Gluten Free Cheesy Garlic Dough Ball Wreath is a guest recipe by Becky Excell so we are not able to answer questions regarding this recipe

Preheat the oven to 200°C fan / 220°C / 425°F. Lightly grease a 30cm (12in) ovenproof frying pan or skillet with garlic-infused oil.
In a large mixing bowl, combine the flour, yoghurt, oregano, grated cheese and salt. Start by mixing well with a spatula, then when it forms chunky breadcrumbs, get your hands in there to form a big ball of dough. Split the dough in half.
Use your hands to roll one half of the dough on a large piece of lightly floured non-stick baking parchment into a long sausage shape, 2.5cm (1in) thick. Using a sharp knife, cut it into 13 or 14 small pieces of dough. Roll each piece in the palms of your hands into a smooth ball. Repeat with the othe half of the dough.
Place the Camembert in the middle of the pan (lid and packaging removed so only the wooden base remains) and place the dough balls all around the edge. Brush the dough balls with garlic-infused oil and sprinkle with a little extra cheese – as much or as little as you’d like.
Bake in the oven for 20 minutes or until the dough balls are golden on top, then cover loosely with foil and cook for a further 5–10 minutes. The timing may vary slightly depending on how big or small you made the dough balls; poke them with a skewer and if it comes out clean, they’re done.
To finish, brush with a little extra garlic-infused oil and scatter over the parsley. Add small dollops of the cranberry sauce on top before serving warm.

Preheat the oven to 200°C fan / 220°C / 425°F. Lightly grease a 30cm (12in) ovenproof frying pan or skillet with garlic-infused oil.
In a large mixing bowl, combine the flour, yoghurt, oregano, grated cheese and salt. Start by mixing well with a spatula, then when it forms chunky breadcrumbs, get your hands in there to form a big ball of dough. Split the dough in half.
Use your hands to roll one half of the dough on a large piece of lightly floured non-stick baking parchment into a long sausage shape, 2.5cm (1in) thick. Using a sharp knife, cut it into 13 or 14 small pieces of dough. Roll each piece in the palms of your hands into a smooth ball. Repeat with the othe half of the dough.
Place the Camembert in the middle of the pan (lid and packaging removed so only the wooden base remains) and place the dough balls all around the edge. Brush the dough balls with garlic-infused oil and sprinkle with a little extra cheese – as much or as little as you’d like.
Bake in the oven for 20 minutes or until the dough balls are golden on top, then cover loosely with foil and cook for a further 5–10 minutes. The timing may vary slightly depending on how big or small you made the dough balls; poke them with a skewer and if it comes out clean, they’re done.
To finish, brush with a little extra garlic-infused oil and scatter over the parsley. Add small dollops of the cranberry sauce on top before serving warm.