Thursday, September 12

Gluten free Gougeres

Light, hollow, scrumptious g-f pastry: either sweet or savory.

Here are the step-by-step photos. 
Grind the grain?  Or buy preground, but grinding your own is CHEAPER!

Grate the cheese.  Not cheap is this cheese, but it is delicious and one pound lasts  forever in the fridge and really goes far.   It's worth the budget investment for the flavor.

Melt 1 cup of water or milk, with a stick or 1/2 cup butter

 Heat in a saucepan until it boils.
add 1 cup rice flour all at once

Stir on the heat until it makes a ball

then get that thing off the heat or out of the saucepan or when you add the eggs they'll start frying! Oops. 

 Beat in the eggs, one at a time (just THREE might do it if they are overlarge like mine.) 

Only add the cup of asiago cheese if you want to fill these with chicken salad or another savory filling. For cream puffs, add 2 T sugar and nix the cheese! 

My dough ended up a little TOO liquidy
 (I should've stopped at three eggs--the dough should still stand up a little)

So Why not try baking it in a muffin tin?second Oops, my left front broiler was on... Anyway, bake at 400* for 17 minutes
then turn off the oven and let the things sit for about 8 more minutes in the hot oven. 
serve with chicken salad


1 comment:

Terina Dee said...

WHERE is the finished photograph? I really want to see how these turned out. They really look delicious. I totally understand if they all got eaten first. That happens to me all the time.

Then I have to bake more! YUM!
Beautiful progression photos!