"Like a mini, very cheesy scone": Nici Wickes' Gluten-free Cheese Bites
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Gluten-free baking can be hard to perfect because so much baking relies heavily on the gluten in wheat flour for structure. But there are so many different flours you can use —coconut, chickpea, almond, rice, tapioca, and more— and once you get the hang of it, it’s easy!
Start with these lovely cheesy bites. They’re like a mini cheese scone and entirely moreish. Chickpea flour forms the base, so they’re packed full of protein and whilst not exactly light and fluffy and calling out for jam and cream, they ARE super cheesy, rich and delicious!
Ingredients
- 1 cup chickpea flour
- 1 level tsp baking powder
- ½ tsp salt
- 4 tbsps. chilled butter
- 1 cup grated cheddar
- ¾ cup Greek yoghurt
Method
- Heat the oven to 180C fan bake. Line a baking tray with baking paper.
- Mix the dry ingredients in a large bowl or a food processor. Grate in butter if using a bowl, or cut into rough chunks if using a food processor and pulse until resembles coarse breadcrumbs.
- Add cheese and toss to combine, then add in the yoghurt and stir or pulse until it comes together to form a scraggy lump.
- Turn the dough out onto a floured bench and knead lightly and briefly.
- Take large tablespoons of the dough and roll into a ball before placing on the tray.
- Bake for 15 minutes or until puffed and golden brown. Serve warm or cold.
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