Wednesday, July 15, 2009

Gougeres, or Gluten Free Buns

I went to my friend Leah's house for lunch yesterday, and she served gougeres, which are cheese puffs made with Pate a Choux dough. Pate a Choux is what you use to make cream puffs. The little puffs were delicious, and I thought they reminded me, in texture, of the gluten free buns made by Against the Grain. Leah gave me the recipe so I could try them with gluten free flour. They turned out delicious! But they were small (Daniel made tiny sandwiches out of them).

I made them a second time today, much larger than the first time, to see how they would compare to the Against the Grain buns. They have a different consistency, and though they were really puffed to start with, they flattened as they cooled. I'll have to figure out how to stop that from happening. They taste good, though!

Here's what I did:

1 cup water
1 tsp salt
3 tsp sugar
6 tablespoons butter, cut in pieces
3/4 cup plus 2 tablespoons flour, sifted (I used the "Jules" brand GF flour mix)
4 eggs, beaten
1 cup grated cheese
freshly ground pepper.

Preheat oven to 400 degrees F. In small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs (I used a mixer), beating vigorously in between each addition, until the dough forms a smooth, supple mass. Mix in 1 cup grated cheese (the recipe calls for gruyere, but I didn't have that so I used a mix of mozzarella and asiago) and freshly ground black pepper.

The original recipe has you putting the dough into a pastry bag and piping it onto a parchment paper-lined cookie sheet. I didn't have a pastry bag, so I just spooned the dough onto the parchment paper in large rounds and baked for 25 minutes. It made 6 rolls, at 21 carbs each.

The flavor was very good, but here are some changes I'd like to try:

Baking it for a bit longer.
Adding flax seed, or something else for fiber.
Actually using gruyere, which is so yummy.
Using a food processor instead of a mixer to see what that does to the consistency.

If you try this recipe and something works for you, let me know!

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