These easy gluten free dough balls are quick to make and totally delicious to eat. Have them plain or slather them with garlic butter. Or even try a sweet variation with nutella and white chocolate dipping sauces!

This is a bit of a cheats recipe, using only yoghurt, gluten free flour and baking powder. In fact you only need two ingredients (yoghurt and flour) if you want to use gluten free self raising flour.

The result – lovely little dough balls with a crusty outside and soft interior. The perfect side dish to add to your dinner. Or have them as a tasty starter or appetizer.

What Gluten Free Flour Should I Use?

I tried a whole host of different gluten free flours when I was making these, so the good news is that most gluten free flour blends should work well.

I tested specifically with FREEE White Bread Flour, FREEE Self Raising Flour and Mulino Caputo Fioreglut – the magic Italian flour I love so much.

Which Flour Is Best?

Personally, it was a close tie between Mulino Caputo Fioreglut and FREEE White Bread Flour. The Mulino Caputo doughballs definitely look more beautiful, perfectly round and uncracked, per a “normal” dough ball. But both were lovely to eat (see images below).

FREEE Bread Flour
Mulino Caputo Fioreglut

Can I Make Them In Advance?

You can make the dough and shape them in advance – handy if you want to make lots for a party. Then cover them with cling film until ready to bake.

If you are prepping more than an hour in advance, pop them in the fridge (covered with clingfilm). Then take them out about 30 minutes before baking.

They are best baked fresh, as tend to go stale after a couple of hours.

3-Ingredient Gluten Free Dough Balls Recipe

This recipe will make 8 gluten free dough balls. Simply halve, double or triple the ingredients if you want to make more or less. The method remains unchanged.

You will find a few photos underneath this recipe, to give you a visual guide as you work through the recipe. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at

If you enjoy these gluten free dough balls, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.

Enjoy! Laura xxx

3-Ingredient Gluten Free Dough Balls
Yield: Makes 8

3-Ingredient Gluten Free Dough Balls

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Easy peasy gluten free dough balls, made using only gluten free flour, yoghurt and baking powder. A perfect side dish, starter or appetizer.


  • 200g FREEE gluten free white bread flour, self raising or plain flour or Mulino Caputo Fioreglut gluten free flour
  • 1 tsp baking powder (omit it using self raising flour)
  • 180g greek yoghurt/thick plain yoghurt
  • Olive oil

Garlic Butter (optional - to finish)

  • 20g salted butter
  • 1 garlic clove, minced/1 tsp garlic paste
  • 0.5 tsp dried parsley


  1. Preheat the oven to 180C (fan) and light grease a small baking tin or tray with oil.
  2. Add the flour, baking powder and yoghurt to a bowl and mix with a spoon until you have a crumbly dough.
  3. Knead with your hands for a few minutes, until you have a smooth ball of dough.
  4. Split the dough into 8 equal-sized pieces and roll each into a ball.
  5. Arrange your dough balls in the tin and brush the tops with a little olive oil. The oil helps to give them a nice smooth crust - if you skip it they may split and look a bit rustic (unless you are using Mulino Caputo flour, which is more forgiving).
  6. Bake on the lower shelf for 20-25 minutes, until golden and delicious.
  7. If you want to make them into garlic butter dough balls, simply melt the butter in a small ramekin, add the garlic a tsp olive oil and the dried parsley. Stir to combine, then brush over the hot doughballs. Enjoy!

For more easy gluten free bread recipes, check these out:

Happy Baking! Laura xxx