Jane Devonshire's gluten-free tear and share doughballs are a great savoury bite for your Afternoon Tea.
Photo credit: Mike Cooper
'One of the best ways to eat these dough balls is with lashings of garlic butter, but I have also included halloumi and the little piquanté peppers from a jar. You can add any flavourings that take your fancy, really.'
- 300ml warm milk
- 2 x 7g sachets gluten-free fast-action dried yeast
- 2 teaspoons caster sugar
- 375g gluten-free plain flour
- 1 tablespoon xanthan gum
- 2 teaspoons sea salt
- 1 teaspoon olive oil
- 1 egg, beaten, to egg wash
Additional flavours (optional)
- 1 x 225g pack halloumi, diced into 1cm cubes
- 100g mild piquanté peppers, from a jar, chopped
- You will need a 21cm round, 7cm deep spring form tin.
- In a bowl, combine the warm milk with the yeast and sugar and set aside for 5–10 minutes until a head has formed, similar to the froth on a pint of beer; if it doesn’t form, your yeast may not be active, so discard and start again.
- Weigh out the rest of the dry ingredients into a bowl. Once the milk and yeast mixture is ready, add it to the dry ingredients with the olive oil and combine to form a dough using an electric whisk. If the mixture is a little wet, add more flour. Add any additional flavours such as the halloumi and peppers now and incorporate into the dough.
- Divide the dough into ten equal-sized pieces and roll each into a ball (roughly the size of a table tennis ball). Starting in the middle of the tin, place them around the tin so they form a flower shape. Set aside in a warm place for 45–60 minutes, until the dough has risen to the top of the tin.
- Preheat the oven to 220°C/200°C Fan/Gas Mark 7, and egg wash the top of the risen dough.
- Place in the oven for 45–60 minutes, until risen and golden. When you tap the bottom it should sound hollow. This is great served as part of a sharing platter or with soups.
Recipe from Hassle-Free Gluten-Free by Jane Devonshire, Bloomsbury.
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