Air fryer gluten-free dough balls

Recipe byRenu Bhardwaj

Light, fluffy and naturally gluten-free, these air fryer dough balls are low in sugar, irresistibly cheesy and ready in minutes – the ultimate fuss-free starter or side for easy, everyday comfort

Ingredients

For the doughballs

200g self-raising gluten-free flour
160g Greek yoghurt
3 tbsp water
Salt and pepper to season
Grated mozarella (about 1-2 tbsp per ball)
Melted butter for brushing
Omega seed mix (optional)

For the sauce

1 tbsp butter
1.5 tbsp olive oil(link:https://www.hollandandbarrett.com/shop/product/odysea-early-harvest-extra-virgin-olive-oil-500ml-6100004802)
3/4 tsp paprika, dry parsley and chilli flakes, salt and pepper
15g fresh coriander to serve

Explore related topics

Nutrition

Nutritional information

Per	100g	Serving (59g)
Energy (Kj)	1155 kJ	686 kJ
Energy (kcal)	275 kcal	163 kcal
Fat	11g	6.5g
of which saturates	4.7g	2.8g
Carbohydrates	36g	21g
of which sugars	1.4g	0.8g
Fibre	0.8g	0.5g
Protein	8.2g	4.9g
Salt	0.46g	0.27g

Step 1

Add sifted flour into a bowl with seasoning and add yogurt. Mix with a spoon, bring dough together and add 2-3 tbsp of water to bring into a soft ball. If the dough is too dry, add some water and if it’s too wet, add a little more flour. Keep kneading until soft.

Step 2

Roll into a ball, flatten a little and divide into eight equal pieces.

Step 3

Squish each equal piece into a flat small pancake and then add some cheese and pinch together to form small balls.

Top tip: Optional: Sprinkle some seeds on top and press down.

Step 4

Brush with melted butter

Step 5

Air fry for 8-10 minutes at 180c. Rotate and check halfway, then brush the other side with butter.

Step 6

In a small frying pan, add 1.5 tbsp butter, 1 tbsp olive oil, one large clove of garlic, ¾ tsp of smoked paprika, dry parsley and chilli flakes. Cook until fragrant for two minutes. Remove from the heat and finish with a handful of freshly chopped coriander.