Gluten Free Gougères
Delightful French cheese puffs that are easy to make, naturally gluten-free, and perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup milk Whole milk recommended for richness
- 4 tablespoons unsalted butter, chopped
- 3/4 teaspoon kosher salt
- 1 cup gluten-free pastry flour
- 4 units eggs (at room temperature) Ensure eggs are at room temperature for fluffier texture
- 4 ounces semi-hard cheese like Gruyère or sharp cheddar (grated) Use your favorite cheese
Instructions
Preparation
- Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper.
- In a medium-size saucepan, combine the milk, butter, and salt. Cook over medium heat until the butter melts and the mixture simmers.
- Turn off the heat, add the pastry flour, and stir vigorously.
- Turn the heat back on to medium-low and keep stirring until the mixture pulls away from the pan and forms a ball, about 2 minutes.
- Set the mixture aside to cool until it’s not hot to the touch, around 3 minutes.
- Transfer half of the dough to a food processor. Add half of the eggs, then the remaining dough and the rest of the eggs.
- Pulse until smooth, then add the cheese and pulse again until fully blended.
- Transfer the dough to a pastry bag with a large, plain piping tip.
- Pipe the dough onto the prepared baking sheet into about twenty mounds, each about 1 1/4 inches in diameter.
- With wet fingers, gently smooth the tops of the pastries.
Baking
- Bake in the center of the oven until lightly golden brown, about 18 minutes.
- For the most stable pastries, after baking, turn off the oven, prop the door open, and let the pastries cool for at least 10 minutes.
- Remove from the oven and serve immediately.
Notes
These gougères are best enjoyed warm and can be paired with dips or added to a charcuterie board for extra appeal. Avoid overbaking to keep them airy and fluffy.