Cheddar Dill Gougères

1/2 cup water
1/2 cup milk
½ cup unsalted butter, cut into tablespoons
Large pinch of kosher salt
1 c (4oz or 113g) Better Batter Gluten Free Flour
4 large eggs
1 cup cheddar cheese, plus more for sprinkling
1 tsp. dill, plus more for sprinkling
Freshly ground pepper

Preheat the oven to 400. Line two baking sheets with parchment paper.

In a small saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit…** ok, so today was “hell kitchen” basically my mom and i decided to be insanely clutsy…. my mom spilt the flour everywhere and not thinking the the butter was going to be melted down by the boiling water and milk anyway i decided i needed to sofen the butter.. so i put it in the microwave and just hit “1” then i was going to take it out after 10 secs went by… but then when she spilled the flour i got distracted and forgot about the butter sooooo… long story short the minute went by and the butter was melted all over the microwave so my advice is 1: dont soften the butter and 2: if u do decide to soften the butter.. put it in a bowl or on a plate

Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the cheddar cheese, dill and pepper. ** i dont like too much pepper personally.. i know.. im weird so i just put a couple of little shakes soo depending on how much you like personally is how much you add.
Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart. **they are VERY sticky so prepare yourself

Sprinkle with cheese and additional dill. Bake for 25-30 minutes, until puffed and golden brown. Serve warm or room temperature. ** ok again with my mess ups… dont forget the cheese on top! i almost forgot.. i put them in the oven and everything but i rescued them the moment i realized i forgot 🙂 didnt put the dill on top…. i was in a hurry BUT if u want dill.. you go glen coco but dont forget the cheese on top it really makes the balls AMAZING and another tip.. it looks like they are done after 25 min because the cheese is brown DONT BE FOOLED they are not done leave them in that extra 5 min and they will be perfect (another mistake i made hahah)

The gougers can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until hot and crispy. 🙂 even through all the mess ups and mishaps today they still tasted great and i recommend them but.. im biased to anything cheesey and bready lol hope you like them just as much as me!! 🙂

You can view step by step picture directions at: http://whatsfordinner-momwhatsfordinner.blogspot.com/2011/03/cheddar-dill-balls-gluten-free.html