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These Gluten Free Doughballs are the perfect treat or side dish – squishy, cheesy doughballs slathered in garlic butter. These only need 3 ingredients and are ready in just 20 minutes, perfect for serving on the side of your favourite dinner or as an appetiser!
Notes On This Gluten Free Doughballs Recipe
- Why choose this recipe? These gluten free doughballs are quick and easy, made using only a few ingredients and super versatile. They’re definitely a great introduction to gluten free baking!
- Yeast Free Doughballs: Not only are these easy doughballs gluten free, they’re also free from yeast! I first developed this recipe during lockdown when yeast was hard to come by, so these doughballs are made without yeast or gluten.
- Serving Suggestions: There are so many ways you can enjoy these gluten free cheesy doughballs! Have them on the side of your fave soup or pasta dish, or on their own as an easy appetiser or party food dish.
- Updated November 2025: You’ve been loving this recipe since 2020 so I’ve given it a glow-up! It’s the same, reader-favourite recipe but with new photos, step-by-step images and recipe video, recipe troubleshooting section and FAQs answering all your questions from the comments!
Table of Contents
- Notes On This Gluten Free Doughballs Recipe
- Don’t just take my word for it…
- Ingredients and Substitutions
- How to Make Gluten Free Doughballs
- Storing and Freezing Instructions
- Recipe Troubleshooting
- Frequently Asked Questions
- Gluten Free Doughballs Recipe Recipe
- More Gluten Free Bread Recipes
- Serving Suggestions
Don’t just take my word for it…
Charlotte left a ⭐️⭐️⭐️⭐️⭐️ review and said: “I just made these….they’re delicious!! Eaten three already straight from the oven dipped in garlic butter….yum!”
Clare made the vegan version of these doughballs and left a ⭐️⭐️⭐️⭐️⭐️ review saying: “I made these this evening, they turned out brilliantly and I used Alpro Soya Greek-style yoghurt with vegan cheddar. My new favourite recipe!“
Ingredients and Substitutions
There’s a printable recipe card below for these gluten free cheese doughballs with the full quantities. But here are the main ingredients and ideas for any swaps.
- Gluten Free Self-Raising Flour: I usually use FREEE gluten free self-raising flour, or any supermarket blend will work. To make your own, add 1 tsp gluten free baking powder per 100g of plain or all purpose gluten free flour and mix well.
- Natural Yoghurt: Or Greek yoghurt, both work just as well. For a vegan or dairy free recipe you can use any dairy free yoghurt, but I’ve found coconut yoghurt works best.
- Cheddar Cheese: You don’t have to make these cheesy doughballs, but I’d recommend it! For dairy free use a vegan cheese – I use Violife grated cheese. Omit the cheese entirely if you want to make plain gluten free doughballs.
- Butter: For the topping I use a melted garlic butter – use a vegan butter if needed/
- Garlic Paste: Or you can use fresh minced garlic. Omit for a plain version.
How to Make Gluten Free Doughballs
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free doughballs is to make.
Storing and Freezing Instructions
TO STORE: These doughballs are definitely best eaten fresh from the oven. You can keep any leftovers in an airtight container for up to 3 days but I recommend refreshing them in a warm oven before serving.
TO FREEZE: Any baked gluten free doughballs can be frozen and then defrosted and refreshed in a warm oven, or reheated from frozen to serve.
Recipe Troubleshooting
This recipe has been tried-and-tested more times than I can remember, but sometimes using different flours or yoghurts can produce slightly different results. To help, here are some of the frequent dilemmas and how to fix them!
Is the dough too sticky?
Often if you’re using a runnier yoghurt the dough can be very sticky. If it is far too sticky to handle, try adding a tiny bit of flour at-a-time, but be careful not to add too much.
Wetting your hands with cold water can also help to stop the dough sticking to them, and can make it easier to roll a smooth doughball.
Is the dough too dry or crumbly?
If the dough is too dry, it may feel a bit crumbly. To resolve this add a tiny bit of yoghurt at a time until you get a wetter, sticky dough. It should be a little sticky, but not too wet.
Frequently Asked Questions
Here are some FAQs about this easy gluten free doughballs recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
I’ve tested this recipe a lot using vegan replacements and I actually find it works just as well! You can use any vegan yoghurt, but I’d recommend coconut yoghurt as I found this made the fluffiest doughballs. I used Violife vegan grated cheese replacement to make these dairy free too.
Yes, you can! I’d recommend once frozen to either defrost and reheat in a warm oven, or reheat slowly from frozen. Definitely serve them warm.
I haven’t tested this yet but I reckon you definitely could! As soon as I test this I will update these FAQs to let you know.
Gluten Free Doughballs Recipe
Ingredients
- 300 g self-raising gluten free flour, (I use FREEE, see notes if using plain gluten free flour)
- 300 g natural yoghurt, (or Greek yoghurt)
- 75 g mature Cheddar cheese, grated
- 1 tsp salt
For the topping/dip:
- 20 g melted butter
- 1/2 tsp garlic paste
Instructions
- Preheat the oven to 200’C/ 180’C fan/ Gas 6. Line a baking tray with a sheet of baking paper and set to one side.
- Add the yoghurt, cheese, gluten free flour and salt to a large mixing bowl. Use a spoon or spatula to start to mix the ingredients together – as it thickens into a dough, use your hands to bring it all together into a dough.
- Break the dough into pieces weighing approx 50g each, roll them into a ball and then place on a baking tray, with a few mm between them.
- Bake in the oven for 15-20 minutes until crisp and golden on top. Remove from the oven. Mix the butter and garlic paste together and either brush this over the hot doughballs or serve it as a dip on the side.
Video
Notes
- If you don’t have any self-raising gluten free flour, you can use 300g plain gluten free flour plus 3 tsp baking powder instead. If your gluten free flour blend does NOT contain xanthan gum, you’ll also need to add 0.5 tsp of xanthan gum to the mix to help the texture.
- These doughballs are best eaten warm from the oven. They can be frozen and reheated when desired.
- The dough consistency can depend on which yoghurt or flour you use. If the dough is too sticky, add a tiny bit more flour at a time. Too dry, add a tiny bit more yoghurt at a time, until you have the desired consistency.
Nutrition
More Gluten Free Bread Recipes
If you like this easy gluten free doughballs recipe then make sure you check out these other gluten free bread recipes too…
Serving Suggestions
Here are some of my favourite recipes on the blog which would go super well with these gluten free doughballs. They’re just perfect for dipping and mopping up sauce!
Have you tried this recipe?
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Simply delicious! I had the first one almost right out of the oven. Can’t wait to share (just a few 😅) and have the other ones. Yummmm!!!
Can you make the dough and use when making chicken and dumplings?