Freshly baked bread is one thing I think all coeliac’s crave. That fluffy warm dough is the stuff of dreams😍🤤.
So, it was my mission to bring it back into my life.
In the past I’d made pizza bases very successfully with the yo-do method (roughly half yoghurt, half flour to form a dough). While I’d always rolled it out very thinly (I mean who likes a thick pizza base?) it seemed quite light for a GF base, so I took the recipe and went rogue.
I’ve made scones with it, spinach twists and now, the piece de resistance: this cheesy garlic pull-a-part.
Tear off a square which it’s still warm to enjoy the oozey cheesy goodness on its own, or serve alongside an Italian feast for the garlic bread goodness you may have been missing.
The best thing about this recipe in my opinion, is its simplicity. Just five ingredients, which most people will already have in the kitchen, less than 10 minutes prep time and half an hour in the oven.
So without further ado, here’s the recipe!
I’d LOVE to see your creations so please share on social media using @glutenfreeglobal and #glutenfreeglobal.
Ingredients 1.5 cups GF self-raising flour 2/3 cup Greek yoghurt 1/2 cup grated cheddar cheese 1 teaspoon butter 1 teaspoon minced garlic Rosemary Method
Preheat the oven to 180C.
Combine the flour, yoghurt and cheese in a large mixing bowl.
Knead with your fingers until the dough forms a large ball (be patient, this can take a while!) If it’s too sticky, add a little more flour.
Place the dough onto a lined baking tray then score gridlines with a sharp knife.
Bake for 20 minutes.
Meanwhile, melt the butter in the microwave. Add the garlic and stir well.
At the 20-minute mark, remove the tray partially from the oven and brush with butter and garlic mixture. Garnish with rosemary then return to the oven for around five minutes, or until the top is golden brown.
Remove from the oven and enjoy warm!