Low FODMAP Gruyère Cheese Puffs
Total time55 min
Prep time20 min
Cook time30 min
4.7(29)
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Learn more →Ingredients
6 servings
For the choux
- ½ cup water
- ½ cup whole milk
- ½ cup (1 stick) unsalted butter, cut into pieces
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ⅛ tsp ground nutmeg
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 4 large eggs
- 1 ½ cups gruyère cheese, finely grated (about 4 oz), divided
- 1 tsp dijon mustard
Instructions
- 1
Preheat the oven to 400°F (205°C). Line two baking sheets with parchment paper.
- 2
Combine the water, milk, butter, salt, pepper, and nutmeg in a medium saucepan over medium heat, stirring occasionally, until the butter is fully melted and the mixture comes to a full boil.
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