There is nothing more elegant, in my opinion, than a well made “just out of the oven” gougère or cheese puff. The choux pastry in combination with rich cheese just does something to me, warms me down to my toes. (Of course this may be because my favorite accompaniment for these little beauties is a glass of ultra brut champagne or hearty red win but I digress.)
You may be scratching your head in wonder at how I even deign to put this recipe on The Detox Diva; after all, it does contain flour and I don’t even attempt to make it gluten-free.
Well beauties, it’s true. There is no getting around this. This does have grain. This is not a recipe for those with Celiac’s Disease nor is it my favorite recommendation for anyone with a “broken” metabolism in the early stages of healing.
Here’s the thing. Eventually, and this is my sincere hope, barring Celiac’s Disease (which I don’t even attempt to say I can heal), you will, at some point, eat something with a little flour. Whether it is a piece of birthday cake or a sugar cookie, there is a chance, hopefully after you have followed a real food digestible diet for long enough to have healed your gut, revved up your thyroid, and have recharged your body’s ability to detox itself and handle blood sugar, for you to enjoy real foods made with real ingredients in moderation that may include, (gasp) flour.
In your kitchen, as in mine, I am sure that the flour will be Einkorn organic all-purpose flour (which is not industrialized, is an ancient wheat surprisingly low in gluten, is unhybridized and is high in lutein) but you will not have to count every teaspoon of grain that goes into your mouth because your digestion will be optimal and your metabolism strong. Plus, you will have the added benefit of being able to choose your ingredients to ensure they are the highest quality possible. (And if you are out and about and not in charge of cooking, you will not fret because you will understand anything you eat that you fully enjoy that is high quality your body will digest and assimilate because you have learned to relax and enjoy food!)
With that in mind, I am going to revel in sharing my recipe with you and urge you, as you move further along your healing journey, to try these little beauties for your next dinner party or make them ahead and use them as a base for some surprisingly good sandwiches (slice them in half and use them to house some fine prosciutto and raw milk pecorino or some Serrano ham with roasted red peppers or olive tapenade) in which the combinations are endless.
- 1 cup Water
- 3/4 teaspoons celtic sea salt
- A few pinch white pepper
- 1/4 teaspoon paprika (or chili powder for a kick)
- 2 cloves garlic (pressed or minced)
- 6 tablespoons grass-fed butter
- 3/4 cups all-purpose flour ((I prefer Einkorn))
- 2 teaspoons dijon mustard
- 4 pastured eggs
- 1/2 cup Gruyere Cheese (coarsely grated)
- 1/2 cup Cheddar Cheese (coarsely grated)
- Preheat oven to 425°F (218°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine the water, butter, garlic, salt and pepper. Over medium-high heat, bring the mixture to a boil and then add the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth ball.
- Continue stirring for about 2 minutes more, until you see a film forming over the bottom of pan, then remove from heat.
- Add mustard and eggs, 1 at a time. Mix well to combine, then add cheese and mix again.
- Using a teaspoon, scoop up the batter and drop spoonfuls one by one onto the baking sheets, giving them enough space to cook and expand, about an inch or two apart. (I use a pastry bag and pipe about a tablespoon sized dollop.)
- Bake for 20 minutes.
- I prefer high quality raw cheeses like Gruyère or Emmental coupled with the sharpness of a good raw cheddar. If you can't find Gruyère in your market find a high quality Swiss cheese, preferably artisanal and raw. You can use all cheddar in this recipe, but for heaven's sake, don't try this with the mummified cheeses you get in your supermarket. The recipe loses some of its depth. Use real high quality aged cheeses and I promise you this will be one of your go-to recipes from now on.