Gluten-free Doughball Wreath Recipe with Baked Camembert (2024)

Gluten-free doughball wreath recipe with baked camembert – this is a festive crowd pleaser that you *need* in your party food spread! Best of all, nobody could EVER tell that they’re Coeliac-friendly and wheat-free.

Gluten-free doughball wreath recipe with baked camembert, anyone? We almost never get to enjoy anything that has the phrase ‘tear and share’ in it, so why not make your own? After all, you only need 6 ingredients and a little salt!

Gluten-free Doughball Wreath Recipe with Baked Camembert (1)

There’s no denying that party food can be tough when you’re gluten-free. Well, maybe tough is the wrong word and ‘nightmare’ is a better word!

These days, it can even be hard to find good gluten-free party food products in supermarkets…

But when you can make your own using 6 simple ingredients, there’s certainly no need to despair!

Not only is this a dish that serves 4-6 people, but it’s incredibly easy to make. Here’s what you’ll need…

Gluten-free doughball wreath recipe: What you’ll need…

  • Greek yoghurt: I use Greek yoghurt because it’s lovely and thick. Natural yoghurt works too, but you may need to add more flour to compensate for it being runnier.
  • Gluten-free self-raising flour: I used Doves Farm’s FREEE flour blend for this, which has added baking powder and xanthan gum. If you cant find this where you live, you can always make your own blend using my recipe.
  • Extra mature cheddar cheese or Parmesan: Any grated hard cheese will do, but I find myself using these most often and they both taste amazing in this recipe.
  • Salt: A doughball is well… mostly dough! So adding a little salt for seasoning goes a long way when matched with a good hard cheese.
  • Garlic-infused oil: Add instant garlic flavour with none of the chopping or prep required. Plus, it’s also low FODMAP!
  • Camembert: You’ll easily find this with all the rest of the cheese in supermarket chillers. Just remove the packaging and lid, pop it back into the base, then you’re ready to bake.
  • Fresh parsley: When combined with the garlic-infused oil, this helps to add a garlic bread-like finish and taste.
Gluten-free Doughball Wreath Recipe with Baked Camembert (2)

So here’s the fun part for me: describing what my gluten-free doughball wreath tastes like!

Each doughball has a wonderful cheese/garlic flavour running through it with a wonderful, soft, subtly chewy texture with a crisp exterior.

When dipped in that gooey camembert, which coats each doughball like a cheese sauce, one is certainly never enough!

Trust me, no muggles will turn this one down!

Gluten-free doughball wreath recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

How do I make this recipe dairy-free?

Easily! Simply use dairy free yoghurt – I often use Koko dairy free plain yoghurt to make this recipe and you’d never know the difference.

Also, use dairy-free cheese and that’s it! I’d highly recommend a smoked dairy-free cheese for this one as the flavour generally isn’t as strong as real cheese.

But what about the main event? The camembert… well, you’ll never guess what I found in Waitrose last week: VioLife dairy-free camembert! I haven’t tried this recipe using it yet, but I certainly will ASAP!

Can I make your gluten-free doughball wreath recipe vegan?

Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve only gone and made it vegan too!

Is this recipe low FODMAP?

Not as is, but you can easily make the doughballs low FODMAP by using lactose-free Greek yoghurt.

And great news: Camembert is low FODMAP at a 40g serving size! Since there’s extra hard cheese in the doughballs too, I’d recommend going even lower than a 40g serving size however, or waiting until you’ve successfully reintroduced dairy.

Gluten-free Doughball Wreath Recipe with Baked Camembert (3)

What yoghurt should I use for this recipe? Do the doughballs taste like yoghurt?

It’s totally up to you. I’d recommend using a lovely, thick Greek yoghurt – that’s what I use to make this recipe.

Natural yoghurt works fine too, but as it’s runnier, you might need a little more flour to compensate.

If you want to keep this recipe vegan and dairy free, simply use Koko dairy free plain yoghurt.

And no, they don’t taste like yoghurt at all!

My dough was too wet and sticky to roll. What should I do?

Firstly, it’s supposed to be a little sticky as a formed dough in the bowl. As long as you’re able to bring it together into a ball, when you start rolling it out on a floured surface, the extra flour should make sure it doesn’t stick to your surface, hands or rolling pin.

There’s only two main ingredients here (yoghurt and gf flour) so measuring them out correctly is really important. It’ll stop you from adding in too much yoghurt in the first place and making the dough too wet!

But of course, if you have added too much yoghurt by accident, you can always just add a little extra flour until it’s the correct consistency.

My dough was too dry and cracked and crumbly to form a ball.

If the dough seems a little crumbly in the bowl, get it out of the bowl and knead it on a floured surface first before adding any extra wet ingredients.

This will ensure that it’s truly combined and there isn’t any yoghurt not properly mixed in at the centre of the dough. If it’s too crumbly to form a dough ball, then simply add a little extra yoghurt to compensate – but only as a last resort!

Can I use gluten-free flours like almond flour or coconut flour to make this recipe?

Certainly not using this recipe. This recipe uses FREEE gluten-free self raising flour which is easily available in supermarkets here in the UK.

If you can’t find it where you live, you can always make your own using my gluten-free flour recipe.

The reason you can’t use flours like almond or coconut in this recipe is because gluten-free plain flour is a blend of lots of different gluten-free flours and starches.

So to ditch a carefully made blend and try to substitute them all for ONE flour… it’s just not going to work!

Gluten-free Doughball Wreath Recipe with Baked Camembert (4)

Gluten-free doughball wreath recipe: Tips for perfection!

  1. Ensure all your doughballs are equal in size. That way, they’ll all bake at the same speed.
  2. Don’t make them too big either! They’ll take even longer to bake and you risk them still being doughy in the middle. If you get 20-25 doughballs out of your mixture then you’re on track!
  3. Serve this up whilst it’s warm. Otherwise the camembert won’t be gooey and dippable! Also, the doughballs are at their softest and fluffiest when warm – they’ll need reheating if completely cooled before serving.
  4. Brush with garlic-infused oil before and after baking in the oven. Not only does this add favour, but it ensures the doughballs get a lovely ‘tan’ in the oven and don’t come out pale.

Gluten-free Doughball Wreath Recipe with Baked Camembert (5)

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.

SERVINGS: 20 -25 doughballs

PREP TIME: 15 minutes mins

TOTAL TIME: 35 minutes mins

PRINT RECIPE

4.90 from 38 votes

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

Serving: 1g | Calories: 523kcal | Carbohydrates: 72g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 1368mg | Fiber: 2g | Sugar: 7g

Thanks for reading all about my gluten-free doughball wreath recipe with baked camembert! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me onInstagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

  • Gluten-free Doughball Wreath Recipe with Baked Camembert (6)
  • Gluten-free Doughball Wreath Recipe with Baked Camembert (7)
Gluten-free Doughball Wreath Recipe with Baked Camembert (2024)

FAQs

How do you make gluten free dough stick together? ›

More importantly, read the ingredient list on the flour blend you are using so you know if there is a binder in it. To much binder can make baked good gummy. If your blend doesn't have a binder a good rule of thumb is to add ¼ teaspoon of xanthan gum for every 1 cup of gluten free flour.

Is Camembert gluten free? ›

As the cheese ripens, it becomes softer and stronger in taste. Depending on the type, Camembert can be made from either pasteurised or raw milk. With no fillers or artificial preservatives, the cheese is unadulterated and gluten free, though the addition of animal rennet makes it unsuitable for vegetarians.

How do you bind gluten free dough? ›

Psyllium husk is the crucial ingredient in gluten free bread baking. It acts as a binder, and it gives gluten free bread dough the elasticity, flexibility and extensibility it needs so you can actually knead and shape it without any problems.

How much longer do you bake with gluten-free flour? ›

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

What does vinegar do in gluten-free bread dough? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

Can celiacs eat Camembert cheese? ›

Camembert is gluten free. Camembert should be safe for patients with celiac and other gluten-related disorders. Fig's dietitians reviewed this note on camembert.

Can you eat Camembert rind? ›

The rind on Camembert is safe to eat, but it can have a pretty strong flavor. It's really up to you whether you eat the rind with the cheese or not, so just give it a taste. Try a slice that includes the rind and one that doesn't. If you don't like the rind, simply slice it off and just eat the inside of the cheese.

What's the difference between Camembert and brie cheese? ›

Brie vs. Camembert: Unveiling the Differences:

Brie is characterized by its larger size and is often served in wedges or wheels. Camembert: Originating from Normandy, Camembert offers a stronger and more robust flavor profile compared to Brie.

What flour is best for gluten-free bread? ›

But if you're looking for a good store-bought gluten-free blend, I recommend Bob's Red Mill 1 to 1 baking flour. This is based on sweet rice flour, and it makes a good sub for sweet rice flour in my recipes if you don't have any on hand.

Why add apple cider vinegar to gluten-free bread? ›

Apple Cider Vinegar – Superpower your Gluten-Free Kitchen! Apple cider vinegar is often used in baking, but why? It is a great leavening agent, but it also has powerful flavour enhancing properties. I find it adds the perfect amount of depth of flavour, and helps activate baking soda creating a lovely airy texture.

Do I need xanthan gum with gluten free flour? ›

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

What can I use to bind gluten-free flour? ›

I recommend that for each cup of flour in the recipe you add ½ tsp of xanthan gum or guar gum for cakes, muffins or biscuits and 1 tsp per cup for breads and pizza bases. If you'd prefer not to use gums then try adding the same quantity of either psyllium husks, ground chia or ground flaxseed.

What holds gluten-free flour together? ›

Xanthan gum: Critical in gluten-free baking, xanthan gum holds ingredients together, providing elasticity and springiness. Like baking soda or baking powder, you need only a little to make a big difference.

What to do if your dough is not sticking together? ›

First, try adding more liquid to the dough. This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.

How do you make dough stick together? ›

The trick here is to hydrate the flour with just enough water to get the dough to stick together. Tossing with a fork is a gentle way to incorporate the water without mashing it all together.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Catherine Tremblay

Last Updated:

Views: 6158

Rating: 4.7 / 5 (67 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Catherine Tremblay

Birthday: 1999-09-23

Address: Suite 461 73643 Sherril Loaf, Dickinsonland, AZ 47941-2379

Phone: +2678139151039

Job: International Administration Supervisor

Hobby: Dowsing, Snowboarding, Rowing, Beekeeping, Calligraphy, Shooting, Air sports

Introduction: My name is Catherine Tremblay, I am a precious, perfect, tasty, enthusiastic, inexpensive, vast, kind person who loves writing and wants to share my knowledge and understanding with you.