One of the things I’ve really missed on the low FODMAP diet is having a big slice of garlic bread to accompany a pasta dish. I’ve recently solved this problem and made a tummy-friendly version, check out this post for the recipe. So now that I can have garlic bread, what else do I miss? Then I realised! Dough balls (just like the pizza express ones as they seem to be closed indefinitely near me!)… But if I’m going to make my own dough balls, I might as well stuff them with cheese… Who’s with me?!
This recipe requires two main ingredients for the dough: gluten free self-raising flour and lactose-free yoghurt. It’s a simple as that! Then of course the cheese for the centre and then parsley, garlic-infused oil and butter for the topping. It is literally as easy as that! Scroll down for the full recipe.
When it comes to garlic-infused oils, it can be a little confusing when you’re just starting out. While garlic is high FODMAP, it can be used to infuse vegetable or olive oil so that you can enjoy the flavour. Garlic is insoluble in oil, so you only enjoy the flavour and none of the fructans. Garlic must be removed before cooking as if it comes into contact with any other water-based food – it will wreak havoc on your gut. While you can make your own infused oil (note: I once read there is risk of botulism if not stored correctly), I always buy mine! Waitrose, Tesco or Asda garlic-infused oil are all FODMAP friendly as they do not contain any garlic. I always make sure there is no garlic floating at the base of the bottom as I certainly don’t want that in my food!
I’ve recently discovered that Tesco and Asda sell lactose-free mozzarella! This is game changer for me – I love cheese but I am quite lactose intolerant. I always take a lactase enzyme when I consume dairy, but it’s so much easier now there are many lactose-free options instead.
The recipe below makes approximately 9 dough balls. I used a lined cake tin to bake mine in, as it was the perfect shape and depth! The two ingredient dough is brilliant, however depending on the yoghurt you use, it can sometimes be a a little sticky. If this is the case, add a little more flour until you are able to mould it (it still sticks to my hands, but I can mould it!)
Cheese-Stuffed Garlic Dough Balls
- 250 g Lactose-free greek yoghurt
- 250 g Gluten free self-raising flour
- 225 g Lactose-free mozzarella
- 25 g Butter
- 2 tbsp Garlic-infused oil
- 1 tbsp Fresh parsley
- Preheat the oven to gas mark 6 or 200 degrees Celsius.
- In a large bowl, mix together the yoghurt and self-raising flour until it forms the consistency a dough.
- Slice the mozzarella into cubes, weighing approx. 25g each.
- Take a piece of dough and roll it into a ball, around the size of a golf ball (or approx. 50g). Create an opening, stuff the mozzarella inside then continue rolling it with your hands. Once the mozzarella is covered, place it onto a lined baking tray.
- Repeat this with the remaining doughballs. Brush with a half of the garlic-infused oil and place in the oven for 20 minutes.
- While the dough balls bake, mix together the remaining garlic-infused oil, butter and finely chopped parsley. Spread this onto the dough balls and return to the oven for 5 minutes or so, or until they are golden brown. Serve while warm.
I hope you enjoy making and stuffing these dough balls! If you loved the dough, I have also shared a pizza recipe using this same concept as a base. It works so well, and is such a quick and easy way to make a low FODMAP, gluten free and lactose free pizza! Click here for the recipe.
If you’ve liked this recipe, you might like to take a look at my Beginner’s Guide to the Low FODMAP Diet. It’s an e-book with over 40 recipes and more tips and tricks for following the diet.
Happy dough-ball baking,