Gougère, a cream puff-like pastry, is easy to make. These warm, savory mini bites are a perfect holiday appetizer.
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1 cup water
1/2 cup Land O Lakes® Butter
1 cup Gluten-Free Flour Blend (see below)
1/2 teaspoon garlic salt
4 large Land O Lakes® Eggs
1 1/2 cups (6 ounces) finely shredded Asiago or Parmesan cheese
1/2 cup finely chopped red bell pepper
1 1/2 tablespoons finely chopped fresh basil
*Substitute 1 1/2 teaspoons dried basil leaves.
Heat oven to 400°F. Line baking sheets with parchment paper. Set aside.
Place water and butter in heavy 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil. Reduce heat to low; stir in gluten-free flour blend and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in 1 cup cheese, bell pepper and basil.
Immediately drop dough by rounded teaspoonfuls onto prepared baking sheets. Sprinkle each with 1/4 teaspoon remaining cheese. Bake 20-22 minutes or until golden brown. Serve warm.
- To make ahead, bake as directed. Cool completely. Place cooled bites onto baking sheets; place into freezer until firm. Place frozen bites into resealable plastic freezer bags. Freeze up to 2 months. To reheat, heat oven to 350°F. Place frozen bites in single layer onto ungreased baking sheets. Bake 8-10 minutes or until heated through.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
Explore reviews fromour online community
Made them for the second time today and love these little bites of goodness! Makes enough to put in the freezer for another day.
OH MY! This is the first real gluten free baking that I have done, so only made 1/2 recipe in case they were yucky. Wish I would have made the full amount! I had already bought and mixed a double recipe for the "GLUTEN FREE FLOUR BLEND" at the bottom of the recipe, so that was done ahead of time. All I had to do was mix the ingredients. I DID change the recipe by putting the whole amount of parmesan cheese into the mixture, then added additional for the tops before baking. Using parchment paper was a great help in cleanup. These bites were so tasty and light... reminded me of a very popular seafood restaurant's "cheddar biscuit"! My hubby also thought they were great! Will definitely be making again very soon...only next time, a WHOLE recipe!