Gluten Free Gougeres

Yes, I know it's been nearly 1 1/2 years. A profuse apology hardly cuts it. I won't make excuses but let's just say life got crazy and something had to go. My intention going forward is to share a recipe at least once per month, hopefully some months more.

Let's start with gougeres, gluten freen gougeres to be specific. They're everyone's favorite pre-dinner snack, no? Light, buttery, cheesy, savory bites... what's not to love?!

I adpated this recipe from Beatrice Peltre's gorgeous book, La Tartine Gourmande. It's my current favorite inspiration and is filled with so many simple, elegant recipes for every meal of the day. I highly recommend it if you don't have it already!

The dough is a simple choux pastry. This is a savory version but sweeten it up a bit and you've got eclairs, profiteroles etc... It's simple and versatile and super delicious. The recipes makes about 2 dozen bites and they freeze well. Just pop them in zipper bags and into the freezer. Reheat in a 350 oven for about 10 minutes, straight from frozen. Hors d'oeuvres for last minute guests in no time!

Gluten Free Gougeres:
Yields approx. 24, 2" diameter puffs

1/2 cup water
1/2 cup whole milk
8 TB butter
1/2 tsp salt, pinch black pepper
1/2 cup millet flour (or quinoa flour)
1/3 cup cornstarch
4 large eggs
1/2 cup grated Gruyere cheese
1 TB chopped fresh thyme
1 TB cumin seeds

1) Preheat the oven to 425 degrees. Line two baking sheets with parchment. Fit a pastry bag with a wide plain tip. You can also skip this step and spoon out the dough directly onto the baking sheets. They will just look more 'rustic'.

2) In a small saucepan, heat the water, milk, butter, salt & pepper just to a boil. When the milk just reaches a boil, add the flour and cornstarch all at once. Stir vigorously until the dough pulls away from the sides of the pan and forms a ball, about 1 minute. Remove from heat and let cool slightly.

3) Stir in the eggs, one at a time, waiting until each egg is fully incorporated before adding the next. You can also do this in the bowl of stand mixer fitted with the paddle attachment. The dough should feel smooth and elastic. Stir in 3/4 of the grated cheese and the chopped thyme.

4) Spoon the mixture into your pastry bag and pipe out little mounds, about 1 1/2" diameter, spaced about 2" apart on your baking sheet. If you choose to spoon out the dough, attempt to make tidy little mounds of about the same size, using a slightly wet spoon. Sprinkle each with the remaining cheese and the cumin seeds.

5) Bake for 10 minutes. Reduce the heat to 350 and continue baking, for about 10 minutes more, until the gougeres are puffed and golden. Let rest for 10 minutes before eating. They should be slightly warm or at room temperature.

Enjoy!!