Gluten-Free Gougères with Gruyère

Instructions

1. 1Preheat your oven to about 205°C (200°C). Line a baking sheet with parchment paper.
2. 2In a medium saucepan, combine the 1 cup Water, 6 tablespoons Unsalted Butter, 1/2 teaspoon Salt, and 1/4 teaspoon Ground Black Pepper. Bring this mixture to a boil over medium heat.
3. 3Remove the saucepan from the heat. Add the 1 cup Gluten-Free All-Purpose Flour Blend all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
4. 4Return the saucepan to low heat. Cook the dough, stirring constantly, for 1 to 2 minutes. This helps to dry out the dough slightly, which is important for puffing.
5. 5Transfer the dough to a mixing bowl. Let it cool for about 5 minutes, stirring occasionally. The dough should be warm, but not hot enough to cook the eggs.
6. 6Add the 4 large Eggs one at a time. Beat well after each addition, ensuring each egg is fully incorporated into the dough before adding the next. The dough will look separated at first, but keep mixing until it becomes smooth and glossy.
7. 7Stir in the 1 cup Gruyère Cheese until it is evenly distributed throughout the dough.
8. 8Spoon or pipe mounds of the dough onto the prepared baking sheet, about 2.54-3.81 cm in diameter and spaced about 5.08 cm apart. You can use two spoons to shape them.
9. 9Bake for 25 to 30 minutes, or until the gougères are puffed up and a deep golden brown color. They should sound hollow when tapped lightly.
10. 10Serve the Gluten-Free Gougères with Gruyère warm.

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