Gluten-free Doughball Wreath Recipe with Baked Camembert

Gluten-free doughball wreath recipe with baked camembert - the ultimate festive party food that nobody would know was Coeliac-friendly and wheat-free.

Prep Time 15

Cook Time 20

Total Time 35

Servings -25 doughballs

Calories 523kcal

Author Becky Excell

Ingredients

350 g gluten-free self-raising flour
360 g Greek yoghurt any thick yoghurt
75 g extra mature cheddar cheese or Parmesan grated, plus extra to sprinkle on top
pinch of salt
Garlic oil for greasing and brushing
handful of fresh parsley roughly chopped
1 Camembert 250g

Instructions

Preheat the oven to 200C fan / 220C and prepare a round oven proof dish by lightly greasing with oil.
Mix together yoghurt, flour grated cheese and salt. Start with a spatula and then get your hands in there to form a dough.
Break your dough into balls and roll them so they’re smooth. I tend to make between 20-25 doughballs with this amount.
Place your camembert in the middle of a circular oven proof dish and then place your doughballs all around the edge.
Brush your doughballs with garlic oil and sprinkle with a little extra cheese.
Bake in the oven for about 20 minutes until the doughballs are golden and fully cooked - cover with foil if it starts to get too brown. The doughballs could take slightly less or slightly more depending on how big you roll them.
Brush with a little extra garlic oil and season with a little finely chopped fresh parsley. Tear the doughballs, dip in the Camembert and enjoy. This is best served warm!

Nutrition