Gluten-free baking is usually a pain, but not with this simple recipe!
If you've been following Gluten Free Global for a while now, you'll know I'm a massive fan of the yo-do recipe. That is, one part, Greek yoghurt, 2 parts gluten free flour. Two ingredients mixed in a bowl and you've got the perfect base for any baked good - pizza bases, scrolls, flatbreads and this yummy cheesey twist!
For this variation, I'm taking inspiration from the classic Baker's delight cheese and garlic twist (any Aussies reading will know what I'm talking about!)
For years I was asked, what would be the first thing you would eat if you could have gluten again?
My first answer was always "a chocolate crossaint" (although gluten free choc crossaints have now become a reality), followed promptly by "a Baker's delight cheese and garlic twist."
When I was a little girl (pre-coeliac diagnosis), my sister and I would always get one of these to share on a Saturday afternoon as we traipsed behind Mum on her weekly trip through the local shops. So many fond memories, paired with the delicious combo of warm bread and cheese, I just had to recreate it - so I did!
Here's the quick and easy recipe - hope you love it!
Disclaimer: this bread is ridiculously moreish when warm, but not quite as delicious when cooled down - I'm working on it, don't worry. As such, I prepare it when I know people will be around to enjoy it warm out of the oven while the cheese it still oozing (mmmmmm). If any leftovers happen to be around, I pop them in the microwave for a little revival before eating.
Spinach, cheese & garlic twist
1.25 cups self-raising flour 3/4 cup Greek yoghurt 1 cup cheddar cheese 2.5 cups spinach 1 clove garlic 1 spring onion, finely chopped, to garnish parsley, roughly chopped, to garnish
Preheat the oven to 180C.
Place the spinach, cheese and garlic into a food processor and blitz until smooth.
Combine the yoghurt, flour and the cheese/spinach mixture in a large mixing bowl and knead together until it forms a ball. If it's still sticky to the touch, add another quarter-cup of flour.
Sprinkle additional flour on a clean work surface and separate the dough into three parts. Roll each into a thin sausage and then plait. Wet your fingers and run them along each strand of the plait to smooth out any bumps.
Move the plait onto a lined baking tray and place in the oven for 25 minutes or until golden brown on the top.
Remove from the oven, sprinkle with spring onion and parsley, and enjoy warm.