Low FODMAP Gruyère Gougères

These little French cheese puffs are impossibly light, golden, and hollow inside — the kind of appetizer that disappears from the tray before you've even set it down. Choux pastry can feel intimidating, but the process is straightforward once you understand that each step builds toward that signature airy puff. The swap to gluten free flour keeps the dough gut-friendly without sacrificing the crisp shell and tender interior that make gougères so irresistible. Lactose-free milk keeps the dairy load well within a comfortable range per serving, and the garlic-infused oil delivers that savory depth — just make sure you're using a true infused oil with no garlic solids, which is the key to getting that flavor safely on a low-FODMAP plan. A generous cup of finely grated Gruyère folded into the dough and sprinkled on top gives every bite a nutty, slightly funky richness that tastes anything but restricted. The recipe makes about 20 to 22 puffs, serving six, so there's plenty to go around — though you may want to double the batch anyway. Serve them warm straight from the oven for the best hollow, pillowy texture.

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