1 cup grated Swiss Emmenthaler cheese 2 Tablespoons grated Parmesan cheese 6 Tablespoons unsalted butter cut into pieces 1 cup water 1/2 teaspoon salt 1 cup gf flour 4 large eggs, room temperature 1 teaspoon gf stone-ground mustard Dash of freshly grated nutmeg Dash of cayenne pepper
Preheat oven to 425º degrees.
Bring the water, butter and salt slowly to a boil in a two quart saucepan. Remove the pan from the heat. Add the gf flour all at once and stir vigorously with a wooden spoon. Return the pan to the heat and continue stirring until the dough cleans the pan and forms a ball.
Remove the pan from the heat and cool briefly. Beat the eggs into the dough one at a time until completely incorporated. Add the stone-ground mustard, cheeses, cayenne and nutmeg to the puff paste.
Drop the dough by spoonfuls on to a lightly buttered heavy baking sheet.
Bake the gougere at 425º degrees until puffed (about 10 minutes). Reduce the heat to 375º degrees and bake until golden and set (about 5 minutes more) or until golden brown.
To bring eggs to room temperature remove eggs from refrigerator about 2 hours before making Gougere or place eggs in a bowl of warm water for about 10-15 minutes.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.