I first discovered these amazing hors d’oeuvres when I was a kid perusing my mother’s latest issue of the late, great Gourmet magazine. We made them for cocktail parties and other special occasions. They are comforting and delicious – like little bites of warm cheese bread. Having their origin in Paris (where else?), their proper name is Gougères. I’ve always called them cheese puffs. The choice is yours.

I’ve made the recipe over to be gluten-free and I think it makes the chewy treats even more dense and delicious. These can also be baked and frozen for a quick and easy snack. This requires prep time, plus overnight refrigeration prior to baking. They’re absolutely worth the effort!

Cheesy, aromatic perfection

Gluten-Free Gougères

Makes about 3 dozen

Ingredients:

1/2 cup vegan milk or creamer (unflavored)

1/2 cup room-temperature water

1/2 teaspoon salt

1 stick unsalted butter

1 cup gluten-free all-purpose flour

5 large eggs, room temperature

1 3/4 cup of grated hard cheese (the purists like Gruyère or Comté, but in the absence of those pricier options, sharp cheddar works just fine)

Instructions:

In a medium-sized heavy sauce pan, bring the first four ingredients to a boil, at first whisking occasionally to blend together. Once blended, whisk rapidly. The mixture will morph into a dough, at which point, it may be better to switch to a heavy wooden spoon. Dough should be dense and shiny. Remove from heat.

In a blender, blitz eggs until smooth. Pour gradually into the dough, about a half-cup at a time until each portion is blended. This will take some muscle, but keep at it. After the last of the egg is blended in, gradually begin to add the grated cheese, again, a bit at a time until blended.  Place dough in an airtight container and refrigerate overnight.

Discs, ready for the oven

When ready to bake, preheat the oven to 425 degrees. Have two baking sheets ready covered in parchment paper. Using a metal spoon, scoop out about a tablespoon of dough and roll it into a ball between your palms. Place it on the parchment paper and press slightly so it’s more a disc than a ball. Keep going until you have a full tray, leaving several inches of space in between each disc.

Bake for five minutes, then turn the oven back to 375 and bake for 10 minutes, or until bottoms look browned and a bit crisp. Transfer to a serving platter when ready and serve warm. These may also be frozen in airtight containers or plastic bags.

Serve with your favorite wine, or in my case, herbal tea. Bon Appetit!