I have had a few attempts in the past at making gluten free dough balls. I have made a bread dough using gluten free bread flour, however these were rather heavy and heavy. Not quite the Italian dough ball experience I was looking for.
I then tried an experiment using a Davina Steel Gluten Free Focaccia Bread Mix.
I had used this mix in the past to bake focaccia bread with some success. However I have found that it works well for dough balls as well.
I follow the instructions on the back of the pack, however I don’t use the dried garlic or rosemary. I added 7g of fast acting yeast to the dry mix and then add 300ml of warm water and 30ml of olive oil. Mix until smooth. Leave for two minutes and then mix again vigorously for a further minute.
The end result is a smooth batter.
Then onto baking trays lined with baking parchment add separate desert sized spoonfuls of batter onto the trays.
If possible leave in a warm place for 30 minutes to rise, but I’ve not always needed to do this (sometimes didn’t have the time).
I baked the dough balls in a hot oven, 220°C (200°C fan assisted) for about 15-20 minutes. They should be light, crisp on the outside and soft and fluffy on the inside.
Remove from the baking tray and serve hot with garlic butter or olive oil or other dips.