Sorry if you aren’t gluten free, I’ll make this review brief and get to the recipe as soon as I can. You can go ahead and make these awesome gougéres with regular all-purpose flour if gluten isn’t an issue.
So, last week when I was catching up on the many blogs I read, I came across a couple blogs talking about Better Batter. I’m always up for trying new gluten free items. I decided to go ahead and order a 2.5 pound box from their website. I have to say that out of all my gluten free experimentation, I think that Better Batter has come the closest to regular/gluten full flour (Mama CC is the one with celiac, I can eat gluten, so I can still compare between gluten free and gluten full things). These gougéres were so light and airy. Not something I often find when using gluten free flours.
I accidentally ended up doubling the recipe (the way the original was written was a bit hard to follow) and ended up with about 60(!) gougéres. I served a few with the Hungarian Mushroom Soup I posted yesterday and ended up freezing the majority of them.
Gluten Free Cheddar Dill Gougéres (adapted from BetterBatter.org)
- 1/2 cup water
- 1/2 cup milk
- ½ cup unsalted butter, cut into tablespoons
- Large pinch of kosher salt
- 1 cup better batter all-purpose flour (gluten free of course)
- 4 large eggs
- 1 cup cheddar cheese, plus more for sprinkling
- 1 tsp. dill, plus more for sprinkling
- Freshly ground pepper
- Preheat the oven to 400. Line two baking sheets with parchment paper.
- In a small saucepan, bring the water, milk and butter to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit
- Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the cheddar cheese, dill and pepper.
- When the dough is fully mixed, spoon out tablespoons of dough onto the prepared parchment lined baking sheets. Sprinkle with cheese and additional dill.
- Bake for 25-30 minutes, until puffed and golden brown. Serve warm or room temperature.
- The gougéres can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until hot and crispy