Gluten-Free Gougères

This recipe was given by Fahran B!

Allergy Information: Free from wheat/ gluten.

My dad has been making this recipe for years, and our family has adapted it to be gluten-free for me! Gougères are delicious, french, ball-shaped pastries made of dough mixed with cheese. We used gruyère cheese, but you could substitute it for another hard cheese, like parmesan. For the flour, my family likes to use the general-purpose gluten-free flour made by Bob’s Red Mill or King Arthur Flour, but other brands should work fine.

Tools:

1. Oven

2. Saucepan

3. Stovetop

4. Parchment Paper

5. Rimmed Baking Sheet

Ingredients:

1. ½ cup water

2. ½ cup milk (preferably 2% or whole)

3. 1 stick butter

4. 1 cup general purpose gluten-free flour

5. ½ teaspoon salt

6. 4 eggs

7. ½ cup grated gruyere or other hard cheese

8. Black pepper

Instructions

1. Preheat your oven to 425 degrees Fahrenheit. In a saucepan, combine the milk, butter, water, and salt and heat on a stovetop over medium heat until the butter melts and the mixture just starts to bubble.

2. Lower the heat to very low, add the flour to the saucepan, and stir around until the dough comes into a ball. Continue to mix until the dough dries a little bit, then turn off the heat and let the dough cool for 5 minutes.

3. Add the eggs into the saucepan one at a time, mixing vigorously after each until completely incorporated to ensure that they don’t cook from residual heat. At this point, the dough should be rather stiff.

4. Add a generous amount of black pepper to the dough and stir to combine. Then, add the cheese into the dough and mix again until completely incorporated. The dough should be very stiff now.

5. Place parchment paper on a rimmed baking sheet and spoon the dough into balls on the sheet, about 2.5-3 inches in diameter. Bake for about 20 minutes, until golden brown, and enjoy while hot!

Fahran's Bio:

Hi! My name is Fahran Bajaj, and I’m from Massachusetts. I’m allergic to gluten, peanuts, tree nuts (except almonds), green peas, chickpeas, lentils, and sesame. Some fun facts about me are that I play tennis at my school and I taught myself how to juggle.