• Laura

Skyr, Cheddar, and Pancetta Balls

Updated: Aug 31, 2020

A super easy gluten free snack - dough balls made with Skyr - the Icelandic dairy product that has become very popular recently, Cheddar, and pancetta (if you don't have access to pancetta, feel free to use bacon).

To bake these balls, I used a special baking tin which allows me to fill the mold with the dough, close with a special lid and end up with round dough balls once the baking is done. You can basically take this dough and bake it into any shape you'd like, using whichever baking tins or molds you have at home. You'll just might have to bake them a bit longer if the molds you're using yield a bigger product.

Alternatively, you can add a bit more flour to the dough until it is stable enough to be formed into balls using your hands. Then, with your hands sufficiently oiled, form little bite-sized dough balls (see my photo below for size reference) and bake them on a baking tin lined with parchment paper.


1 egg

250 gr Skyr

50 gr Cheddar

50 gr pancetta

120 gr rice flour

1 tsp each; basil, oregano, thyme

1 tsp baking powder



1 In a bowl, whisk one add. Add the skyr and mix well.

2. Add the dry ingredients to the bowl: rice flour, baking powder, salt, and all herbs.

3. Cut the Cheddar and pancetta into small cubes.

4. Oil the tin you're using and fill with dough, or if using your hands to make the shapes, place the formed dough balls on a baking tin lined with parchment paper.

5. Bake for 12-15 minutes at 180 degrees. If you're making free-form balls, you might have to flip them half way through so all sides turn out golden.

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