Gluten Free Cheesy Garlic Dough Ball Wreath | Guest Recipes | Nigella's Recipes (2024)

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.

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

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  Gluten Free Christmas!

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.