Gluten-Free Adjarian Khachapuri
Gluten-Free Adjarian Khachapuri is a stunning twist on the classic Georgian cheese-filled bread boat, crafted to be completely gluten-free without sacrificing flavor or texture. Featuring a soft, golden crust made from gluten-free all-purpose flour and xanthan gum, this recipe is filled with a luscious blend of mozzarella, feta, and ricotta cheeses, topped with an indulgent runny egg and a dollop of melted butter. Perfectly crisp yet tender, each bite bursts with creamy richness and savory satisfaction. Ideal for anyone seeking a gluten-free crowd-pleaser, this recipe combines traditional flavors with accessibility. Garnished with fresh parsley, it’s a showstopping dish that’s as visually enticing as it is delicious. Ready in under an hour, this comforting and unique bread boat is perfect for brunch or dinner!
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 7 grams Instant yeast
- 240 milliliters Warm water
- 2 tablespoons Olive oil
- 200 grams Mozzarella cheese, grated
- 150 grams Feta cheese, crumbled
- 100 grams Ricotta cheese
- 2 large Eggs
- 2 tablespoons Butter
- 1 large Extra egg for topping
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large mixing bowl, combine the gluten-free flour, xanthan gum, sugar, salt, and yeast.
Pour the warm water and olive oil into the dry ingredients and mix until a dough forms. The dough should be soft and slightly sticky.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 220°C (430°F) and line a baking sheet with parchment paper.
After the dough has risen, divide it into two equal parts. Using lightly floured hands, form each part into an oval shape on the prepared baking sheet.
Shape each oval into a boat by pinching the ends and folding in the sides slightly to create a rim.
In a bowl, mix the mozzarella, feta, and ricotta cheeses together. Divide the mixture between the two dough boats, spreading evenly along the bottom and sides.
Bake in the preheated oven for 15 minutes or until the edges are golden and the cheese is bubbly.
Remove from the oven and make a small well in the center of each boat. Crack an egg into each well.
Return to the oven for another 8-10 minutes, or until the egg whites are set but the yolks are still runny.
Remove from the oven and place a tablespoon of butter on the edge of each khachapuri.
Garnish with fresh parsley if desired and serve immediately. To eat, mix the melted butter and egg yolk into the cheese filling.
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 5716 mg | 249% | |
| Total Carbohydrate | 302.2 g | 110% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 24.5 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 2666 mg | 205% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
