{"id":30798,"date":"2021-03-16T12:56:32","date_gmt":"2021-03-16T16:56:32","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=30798"},"modified":"2025-03-28T16:45:14","modified_gmt":"2025-03-28T20:45:14","slug":"gluten-free-gougeres","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-gougeres\/","title":{"rendered":"Gluten-Free Goug\u00e8res"},"content":{"rendered":"

These Gluten-Free Goug\u00e8res are a very tasty - and accurate! - gluten free version of a classic French pastry. Serve warm or cold. <\/p>\n

\"A <\/p>\n

Goug\u00e8res are one of my favourite recipes to come out of my Beyond Flour recipe development... I don't know why I haven't blogged the recipe before now!<\/p>\n

These are easier to make than you may think, and absolutely worth the effort!<\/p>\n

\"A<\/p>\n

What are Goug\u00e8res?<\/h2>\n

Goug\u00e8res are a traditional French pastry that\u2019s been around for a few hundred years.<\/p>\n

A choux dough - a wet dough with a lot of egg in it - has cheese added to it, is piped or spooned into little balls, and baked.<\/p>\n

As it bakes, the air trapped in the dough expands, and the egg in the dough builds a structure, which is baked into place.<\/p>\n

After baking, they\u2019re allowed to try out a little bit - to prevent collapse.<\/p>\n

If you\u2019ve had a cream puff (minus the cream, anyway!), you have an idea of what to expect: An airy pastry with a few big holes.<\/p>\n

... just add cheese and spices, and you\u2019ve got yourself a Goug\u00e8re!<\/p>\n

These are traditionally made with wheat flour. For a gluten-free version, I picked a combination of gluten-free flours that work well with each other, and the flavours \/ properties involved with a goug\u00e8re.<\/p>\n

\"A<\/p>\n

Gluten-Free Goug\u00e8res Variations <\/h2>\n

This recipe is my favourite way to make Gluten-Free Goug\u00e8res, but there\u2019s a lot of room to play with the recipe. <\/p>\n

A few ideas:<\/p>\n

Change the Cheese<\/h4>\n

This is traditionally made with Gruyere cheese, but we\u2019ll routinely switch it up. <\/p>\n

In the progress photos (taken for a separate batch than the pro shots!), I used a bit of whatever we had to use up, including some sharp cheddar.<\/p>\n

Jalapeno havarti is fun, as is smoked cheese. Just use actually smoked cheese, smoked flavour is nowhere near as tasty!<\/p>\n

Change the Seasonings<\/h4>\n

If you want a more traditional flavour, skip the cayenne and mustard, and use some green herbs, like thyme, chives, and\/or parsley.<\/p>\n

If you want more kick, add some smoked serrano powder.<\/p>\n

Try garlic - powder or freshly crushed. When I\u2019m using fresh garlic, I press it right into the butter mixture, in the first step. It infuses the butter mixture with garlic flavour.<\/p>\n

Add Stuff<\/h4>\n

You can add finely chopped bits of whatever you\u2019d like. I\u2019ll add one or more of the following, when I add the cheese:<\/p>\n

- Crispy bacon<\/p>\n

- Firmer deli meats, like salami<\/p>\n

- Jalapeno peppers (Especially with cheddar and the addition of garlic!)<\/p>\n

- Green onions<\/p>\n

\"A<\/p>\n

Serving Gluten-Free Goug\u00e8res<\/h2>\n

Goug\u00e8res can be served warm, room temperature, or even chilled.<\/p>\n

To be honest, I\u2019ve never had these chilled, and have only ever had them *almost* cooled to room temperature. <\/p>\n

We, uh... don\u2019t have a lot of self control when we pull a batch of these out of the oven.<\/p>\n

Generally speaking, we\u2019ll just eat them warm, as-is.<\/p>\n

If we\u2019re feeling fancy, we\u2019ll split them open and put stuff in them - a bit of herbed cream cheese, some smoked salmon mousse, a little goat cheese, a bit of liver pate ... whatever.<\/p>\n

If you pipe them slightly bigger, they can be sliced in half to make mini sandwich-style hors d'ouevres!<\/p>\n

\"A<\/p>\n

How to Make Gluten-Free Goug\u00e8res<\/h2>\n

Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper or a nonstick baking sheet. <\/p>\n

Note: It\u2019s very important to not grease the pan - it can cause the pastries to flatten!<\/i><\/p>\n

In a small bowl, combine flours, cayenne, mustard powder, xanthan gum, and baking powder. Set aside.<\/p>\n

\"A<\/p>\n

Combine milk, butter and salt in a medium saucepan, heat to a boil. <\/p>\n

Once boiling, remove from heat. Add flour mixture, stirring until well incorporated.<\/p>\n

\"A<\/p>\n

Reduce heat to medium, return the saucepan to the stovetop. Cook for another minute or so, until the dough comes together, leaving the sides of the pan. <\/p>\n

\"A<\/p>\n

Transfer dough to the bowl of your stand mixer. Using the paddle attachment, beat the dough for a minute or so to allow it to cool slightly.<\/p>\n

Meanwhile, beat together eggs and egg whites in a small bowl.<\/p>\n

\"A<\/p>\n

With the mixer set to medium, add egg mixture to dough a little at a time, allowing eggs to fully incorporate into the dough before adding more. <\/p>\n

\"A<\/p>\n

It may look like a separating mess, but I promise it will come together!<\/p>\n

\"A<\/p>\n

Once all of the eggs have been added and the dough is once again smooth, add cheese and continue beating it to melt and distribute the cheese.<\/p>\n

\"A<\/p>\n

Once the dough is smooth and shiny, it\u2019s ready to pipe or spoon! It\u2019ll be soft and a bit sticky, but more or less be able to hold its shape.<\/p>\n

Using spoons or a pastry bag, make walnut-sized mounds of batter, leaving 2\" of space between each. <\/p>\n

Use a moistened finger to pat down any peaks of dough that may form as you finish piping each.<\/p>\n

\"A<\/p>\n

Bake for 12 minutes, then - WITHOUT opening the oven door - turn the temperature down to 350 F (180 C) and bake for another 25 minutes. <\/p>\n

Crack the oven door open a few inches, turn the heat off, and allow the puffs to cool in the oven for 30 minutes. <\/p>\n

Note: This step allows the insides to dry out, providing a stronger structure to prevent collapse.<\/i><\/p>\n

\"A<\/p>\n

\n

More Gluten-Free Snacks and Appetizer Recipes!<\/h2>\n

Looking for even more fantastic gluten-free munchies that *everyone* will love? Look no further!<\/p>\n

Ahi Tuna Nachos<\/a>
\n Gluten Free Air Fryer Jalapeno Poppers<\/a>
\n Gluten-Free Beaver Tail Recipe<\/a>
\n Gluten Free Cheez-Its<\/a>
\nGluten-Free Chicken Nuggets<\/a>
\n Gluten Free Chicken Pakora<\/a>
\n Gluten-Free Chicken Satay<\/a>
\n Gluten Free Corn Dogs<\/a>
\n Gluten-Free Doughnut Holes Recipe<\/a>
\n Gluten Free Fried Brie<\/a>
\nGluten-Free Jamaican Beef Patties<\/a>
\n Gluten-Free Mixed Vegetable Pakora<\/a>
\nGluten Free Mushroom Turnovers<\/a>
\n Gluten Free Paneer Pakora<\/a>
\n Gluten-Free Pizza Bites<\/a>
\n Gluten Free Samosa Recipe<\/a>
\n Gluten-Free Soft Pretzels<\/a>
\n Gluten Free Sauerkraut Buns [Piroshki]<\/a>
\n Gluten Free Tempura<\/a>
\nHot Smoky Bacon Crab Dip<\/a>
\nJalapeno Popper Dip<\/a>
\nLoaded Mini Baked Potatoes<\/a>
\nMarinated Feta Cheese<\/a>\n<\/div>\n

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My Gluten-Free Cookbooks!<\/h2>\n

\"Cover<\/p>\n

If you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website<\/a>, through Amazon<\/a>, or through any major bookseller.<\/i>\n<\/div>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Well, the published nonsense, anyway!\n<\/p><\/div>\n

\"A<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Gluten-Free Goug\u00e8res<\/h2>\n
<\/div>\n
These Gluten-Free Goug\u00e8res are a very tasty - and accurate! - gluten free version of a classic French pastry. Serve warm or cold.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Waiting time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Snack<\/span><\/div>
Cuisine: <\/span>French<\/span><\/div>
Diet: <\/span>Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>30<\/span> Pastries<\/span><\/span><\/div>\n
Calories: <\/span>58<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>admin<\/span><\/div>\n\n

Equipment<\/h3>