Gluten Free Cheddar Dill Gougères (& A review of Better Batter)

Sorry if you aren’t gluten free, I’ll make this review brief and get to the recipe as soon as I can. You can go ahead and make these awesome gougéres with regular all-purpose flour if gluten isn’t an issue.

So, last week when I was catching up on the many blogs I read, I came across a couple blogs talking about Better Batter. I’m always up for trying new gluten free items. I decided to go ahead and order a 2.5 pound box from their website. I have to say that out of all my gluten free experimentation, I think that Better Batter has come the closest to regular/gluten full flour (Mama CC is the one with celiac, I can eat gluten, so I can still compare between gluten free and gluten full things). These gougéres were so light and airy. Not something I often find when using gluten free flours.

I accidentally ended up doubling the recipe (the way the original was written was a bit hard to follow) and ended up with about 60(!) gougéres. I served a few with the Hungarian Mushroom Soup I posted yesterday and ended up freezing  the majority of them.

Gluten Free Cheddar Dill Gougéres (adapted from

  • 1/2 cup water
  • 1/2 cup milk
  • ½ cup unsalted butter, cut into tablespoons
  • Large pinch of kosher salt
  • 1 cup better batter all-purpose flour (gluten free of course)
  • 4 large eggs
  • 1 cup cheddar cheese, plus more for sprinkling
  • 1 tsp. dill, plus more for sprinkling
  • Freshly ground pepper
  1. Preheat the oven to 400. Line two baking sheets with parchment paper.
  2. In a small saucepan, bring the water, milk and butter to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit
  3. Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the cheddar cheese, dill and pepper.
  4. When the dough is fully mixed, spoon out tablespoons of dough onto the prepared parchment lined baking sheets. Sprinkle with cheese and additional dill.
  5. Bake for 25-30 minutes, until puffed and golden brown. Serve warm or room temperature.
  6. The gougéres can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until hot and crispy

One thought on “Gluten Free Cheddar Dill Gougères (& A review of Better Batter)

  1. Pingback: Sunday Summary: December 4, 2011 | Clare Cooks!

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