These delicious cheese puffs come from the Burgundy region of France. They were purported to be the favorite food of the author Colette, who knew a great deal about the pleasures of the senses. I find them easy to make, and I can’t distinguish any difference from those made with wheat flour.
Gougeres are great on their own, or they can be served with a spread. I have used a cream cheese and smoked salmon spread which is a tasty pairing, but oh-so-rich. These would be great snacks for football viewing!
Gougeres also freeze well and can be warmed easily if folks drop in unexpectedly.
Makes about 3 dozen little puffs
1 1/4 cups gluten free flour mix
2 tablespoons sweet rice flour
1/2 teaspoon xanthan gum
1 cup plus 1 tablespoon water
6 tablespoons unsalted butter
1 teaspoon sugar
Pinch of kosher salt
Pinch of fresh, grated nutmeg
4 large eggs, at room temperature
1 cup grated Gruyere cheese
1 tablespoon grated Parmesan cheese
Preheat the oven to 425 degrees. Lightly grease two baking sheets, or cover them with a sheet of parchment paper. Mix the flours and xanthan gum together well in a bowl.
In a medium-sized sauce pan, heat the water, butter, sugar, salt and nutmeg over medium heat until the butter is melted. Add the dry ingredients, and stir until the dough forms. Cook for two minutes over low heat, stirring occasionally. The dough should resemble Play-Doh at this point. Turn off the heat and allow the mixture to cool for five minutes.
Pour the mixture into a food processor, or add ingredients as directed and mix with a spoon. Add the eggs one at a time and pulse until the dough is a smooth, elastic mass. Add the cheeses and pulse until mixed. Use a teaspoon to drop small rounds of the batter onto the prepared baking sheets.
Bake until golden brown, about 25 to 35 minutes.
Carson City’s Gluten-free Discussion Group meets at 7 p.m. on Monday, Jan. 12. Email Susan at email@example.com for details.
Susan Hart has been cooking gluten free for 17 years.