Doughballs with Garlic & Herb Dip

Bitesize perfection! Teo’s fluffy sourdough gluten free doughballs with a mouthwatering garlic & herb dip.


Gluten Free Doughballs
Vegan Garlic & Herb Dip

Flour Blend (Corn Starch, Inulin, Hypromellose, Guar Gum, Psyllium, Rice, Maize, Buckwheat, Potato Starch, Quinoa, Powder Sugar), Water, Garlic & Herb Dip (Vegan Butter (Vegetable Oil, Palm Oil, Rapeseed Oil, Water, Salt, Emulsifiers, Polyglycerol Ester Of Fatty Acids (E475), Flavouring, Colouring (Beta Carotene (E160a))), Rapeseed Oil, Garlic Puree (5.3%), Salt, Citrus Fibre, Chives (0.3%), Parsley (0.3%), Thyme (0.2%), White Pepper, Stabiliser (Xantham Gum), Acidity Regulator (Lactic Acid)), Olive Oil, Salt, Yeast.

Allergy Advice

For allergens, see ingredients in bold. Our doughballs are produced in a nut free environment but we cannot guarantee 100% nut free ingredients. Suitable for Vegans, Vegetarians & Coeliacs.

Gluten, Dairy & Soy Free

Cooking Instructions

From the Chiller

Teo's Tip:

From the Freezer

1. Preheat the oven to 200oC, Fan 180oC, Gas Mark 7 (Teo’s Tip – Be patient here, a super-hot oven makes all the difference!)

2. Set aside the unopened dip pot in a bowl of warm water to defrost

3. Remove doughballs from box and place onto a baking tray in the centre of the oven. Cook for between 10 – 12 mins until the doughballs have browned.

Teo's Tip:

Nutrition Information

Typical values (as prepared) 100g
Energy (kj/kcal) 1055/250
Fat 4.9
of which saturates 0.8
Carbohydrates 49.4
of which sugars 1.2
Fibre 1.6
Protein 1.3
Salt 1.49
Garlic & Herb Dip
Typical values (as prepared) 100g
Energy (kj/kcal) 1234/300
Fat 31.8
of which saturates 11.2
Carbohyrdates 2.2
of which sugars 0.5
Fibre 1.5
Protein 0.4
Salt 1.63

Storage Information

Cardboard box and dip pot suitable for home recycling. Plastic film on dip pot not suitable for recycling.

Packaging recycling

Keep Frozen. Use by date on front of pack.

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