Gougères (Gluten Free)
gou·gère /go͞oˈZHe(ə)r/ n. (plural noun: gougères) – a puff of choux pastry flavored with cheese (traditionally Gruyère), often stuffed with a savory filling.
It isn’t news that I love all things french. Their dogs, their style, their architecture, their food. The food. French food! It’s like the baseline for all things fancy. Love it!
These little beauties are no different. Gougères are a quick savory little pastry that are delicious alongside most any entrée but also just delectable on their own. I have been wanting to work out the gluten free exchanges for this for some time.
I hesitate a bit when converting french food simply because eI have such a great respect for what they do to food. Textures and flavor balance in french food is nothing to be toyed with. But I do believe even the french would call this exchange a success.
Light and airy, with a crispy crust, delightfully cheesy, while never sacrificing all the loveliness of the original. Délicieux!
FREEZER FRIENDLY: Shape or scoop gougère dough onto parchment lined sheet pans, sprinkle with cheese, and freeze for 1/2 hour. Transfer to a freezer bag, until ready to bake. Bake straight from the freezer, following the same baking instructions as below, simply add a couple extra minutes.
Yeild: approximately 2 dozen
Prep time: 10 min – Cook time: 30 min
2/3 cup gluten free beer, mineral water can be substituted, (you’re looking for bubbly liquid)
1/3 cup milk or buttermilk
8 tablespoons unsalted butter, cubed
3/4 teaspoon sea salt
1/2 cup gluten free AP flour
1/2 cup tapioca flour
4 large eggs, room temperature
1 cup sharp white cheddar, grated on box grater, I use Kerrygold
1/2 cup Parrano cheese, parmasean can be substituted
1 teaspoon thyme
1/4 teaspoon smoked paprika
1 teaspoon fresh grated nutmeg
Preheat oven to 425°F, with a rack in top third of your oven. Line a sheet pan with parchment paper.
Bring the beer, milk, butter, and salt just to a boil in a large (thick-bottomed) saucepan over medium-high heat.
Reduce the heat a bit and add the flours. Using a wooden spoon to stir vigourosly. Really stir, we’re talking’ elbow grease here.
Keep going for a couple minutes, until the dough comes together smoothly, and begins to smell slightly toasty scent, you should think, “mmmhm, this smells good”.
Remove from heat and let cool, stirring occasionally to let heat escape, for about five minutes. Just enough time that the eggs won’t cook when you begin to work them in.
One at a time, add each of the four eggs, stirring vigorously after each addition. This process is about a sprint not a marathon. You’ll work fast and intently but it’ll be over soon.
Stir in one cup of the cheese, and right away scoop gougères onto the prepared baking sheet in heaping tablespoon-sized dollops, leaving at least 1 1/2 inches between each. You could pipe them onto the pan from a piping bag but my goal is to at the food not wash the dishes.
Sprinkle with the remaining cheese. Place in the oven, bake for FIVE minutes, then dial the heat back to 375 °F, and bake another 20- 25 minutes, or until gougères are deeply golden all over, puffed, and well set. With gfree gougères the lack of gluten and humidity may effect the puff in this pastry, but flavor and texture land every time. If you notice the gougers in the back browning much more quickly than the ones in the front, spin the sheet 180° about 2/3 through.