Carrageenan Free Classic Cheese Gougères

These golden, puffed cheese puffs are the kind of appetizer that disappears from the tray before you even set it down. Built on a classic choux base of water, whole milk, butter, and flour, they get their irresistible savory depth from finely grated Gruyère folded right into the dough — plus a little more melted onto the tops as they bake. The result is a crisp, hollow shell with a tender, cheesy interior that's genuinely hard to stop eating. For anyone navigating carrageenan concerns, dairy products can be a minefield — it turns up as a thickener in everything from processed cheese to flavored milks. This recipe keeps things clean by relying on whole milk, unsalted butter, and real Gruyère, none of which require that additive to do their job beautifully. A touch of nutmeg and optional Dijon round out the flavor without introducing any questionable stabilizers or emulsifiers. The technique here is what makes them work: cooking the dough on the stovetop before beating in the eggs creates that signature airy structure, and resisting the urge to open the oven door is the key to a proper puff. Serve them warm within a couple of hours of baking and watch them vanish.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →