Fodmap/ Breads & Baked Goods

Spelt Gougères

Spelt Gougères

Print Recipe
Serves: 30 Cooking Time: 1 hr


  • 150 g spelt flour
  • 1 big tablespoon Ghee
  • 1/4 cup water
  • 3 eggs at room temperature
  • 1 cup shredded Gruyere
  • Freshly ground pepper



Melt the water and ghee in a small pot


Slowly add the flour 1 spoon at a time, continuing to stir as it cooks off, it will become a large sticky ball


In a separate bowl beat the eggs, salt & pepper


Take the flour mixture off the heat and slowly add the eggs


Add the gryeye and mix before letting rest for 10 minutes


Preheat the oven to 375 F. Add the Gougères dough to a pipping bag and make 1/2" wide and tall mounds on baking sheet at least 1/2 " apart


Bake for 40 min

Let me walk you through this. The outside is crunchy and hard but then you bite into it and a chewy center is revealed with slightly caramelized and nutty Gruyere and pungent pepper that punctures the little Gougères when you least expect it. Gougères are made from a base of a choux pastry in which butter, a tad of water and flour are cooked off before adding room temperature eggs. To stay with a Fodmap diet, Spelt flour was used in this recipe, but feel free to replace it with regular flour which due to the gluten would give you a higher rise as its baking. The cheese is added for flavor and more gooey crunchy flavor depending on where the pieces fall within the pastry as its placed on the baking sheet. They are amazing as an accompaniment to soup or with smoked salmon for breakfast, but be warned they are gone in about 2 bites so plan to serve a lot if they accompany cocktails.

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