Gluten-Free Khachapuri
Experience a modern twist on a beloved Georgian classic with this Gluten-Free Khachapuri recipe, ideal for anyone craving indulgent flavors minus the gluten. Featuring a tender psyllium husk-enhanced crust, this comfort food masterpiece is shaped into a boat and generously stuffed with a rich, creamy blend of feta, mozzarella, ricotta, and fresh dill. Topped with a luxurious egg and finished with melted butter for an ultra-satisfying bite, this dish is baked to golden perfection in under 30 minutes. Perfect for brunch, dinner, or a special occasion, this easy gluten-free adaptation preserves the essence of authentic khachapuri while catering to gluten-free diets. Serve warm and watch as it becomes an instant favorite!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 2 tablespoons Psyllium husk
- 1 teaspoon Instant yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 3 tablespoons Olive oil
- 2 large Eggs
- 1 cup Feta cheese
- 1 cup Mozzarella cheese
- 1 cup Ricotta cheese
- 2 tablespoons Fresh dill
- 2 tablespoons Butter
Instructions
In a large bowl, combine the gluten-free all-purpose flour, psyllium husk, instant yeast, sugar, and salt. Mix well.
Pour in the warm water and olive oil. Stir until a soft and slightly sticky dough forms.
Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes to allow the psyllium husk to absorb moisture.
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Divide the dough into two equal parts. Shape each part into an oval, about 10 inches long, and place it on the prepared baking sheet.
In a separate bowl, mix together the Feta, Mozzarella, Ricotta, and chopped fresh dill.
Spoon half of the cheese mixture onto the center of each oval, leaving a border around the edges.
Fold up the edges of the dough to form a boat shape, pinching the ends to seal them.
Beat one egg and gently brush it on the edges of the dough for a nice golden color when baked.
Bake in the preheated oven for about 15-20 minutes, or until the crust is golden and the cheese is bubbly.
Remove from the oven and place a tablespoon of butter in the center of each khachapuri.
Crack a whole egg onto each khachapuri and return to the oven for an additional 3-4 minutes, or until the egg white is barely set.
Remove from the oven and let cool slightly before serving warm.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 5410 mg | 235% | |
| Total Carbohydrate | 252.4 g | 92% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 7.4 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 2648 mg | 204% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 793 mg | 17% | |
*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.
