Since first trying out Pamela’s, I’ve been really impressed with the results of my gluten-free baked goods. My Zucchini Muffins from a couple weeks ago, I replaced the wheat flour for Pamela’s —cup for cup and they turned out delicious. Now, I’m on a mini mission to see what other recipes I can simply replace the wheat flour for Pamela’s.
I saw these Gluten-Free Gougères in a gluten-free cookbook I have, but the ingredients seemed a bit off. The amount of cheese was a third of other recipes, but the flour was the same. It made me a bit nervous. A third seems like a huge difference, right?
I went online and found this recipe from Epicurious. It got good reviews, the recipe was easy to follow, plus I could just scoop out the mixture instead of piping. (I need to re-order the bags!) I followed the recipe exactly and only replaced the wheat flour with Pamela’s. Since Pamela’s already has the guar gum included, there’s no figuring out how much to add. To me, this is huge. I love not figuring it out — you add to much, it gets gummy; you add to little, it doesn’t bind well. It can get expensive when it doesn’t work.
I felt using the gluten-free flour gave me the same results as the recipe called for. It mixed well and created the “light crust” on the bottom of the pan. Blended well with each egg and when the cheese was added. It resulted in dough that could have easily been piped onto the baking sheet or spooned. The only thing I did different, was scrape down the side after every egg to make sure all the dough was getting mixed well. I also used Cracker Barrel Vermont sharp-white cheddar cheese and grated it myself using a extra course microplane. I love cheese, but that’s a different post.
These were delicious! Extremely easy to make. Which in my world, is a big bonus. Great food in an everyday life kind of time. I did freeze about two dozen and unfortunately, I haven’t had a chance to try them yet. I needed to catch a plane to New Hampshire and it slipped my mind. But never fear, when I get home — I’ll report how the freezer worked for these gluten-free gougères.
Fancy cheese rolls in a snap and gluten-free! I’m in love 🙂
- ½ cup whole milk
- ½ cup water
- 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
- ½ teaspoon salt
- 1 cup Pamela's gluten-free all-purpose flour
- 5 large eggs, at room temperature
- 1½ cups coarsely grated cheese, such as Gruyère or cheddar
- Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
- Bring the milk, water, butter, and salt to a rapid boil in a heavy-bottomed medium saucepan over high heat. Add the flour all at once, lower the heat to medium-low, and immediately start stirring energetically with a wooden spoon or heavy whisk. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring—with vigor—for another minute or two to dry the dough. The dough should now be very smooth.
- Turn the dough into the bowl of a mixer fitted with the paddle attachment or into a bowl that you can use for mixing with a hand mixer or a wooden spoon and elbow grease. Let the dough sit for a minute, then add the eggs one by one and beat, beat, beat until the dough is thick and shiny. Make sure that each egg is completely incorporated before you add the next, and don't be concerned if the dough separates—by the time the last egg goes in, the dough will come together again. Beat in the grated cheese. Once the dough is made, it should be spooned out immediately.
- Using about 1 tablespoon of dough for each gougère , drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Using about 1 tablespoon of dough for each gougère, drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees F. Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are golden, firm, and, yes, puffed, another 12 to 15 minutes or so. Serve warm, or transfer the pans to racks to cool.