The gluten-free contest really had me flummoxed. One of the things I am most thankful for is being gluten tolerant. After some pretty disastrous attempts at cookies and tarts, I decided to turn to something more savory. A food pickle question brought to mind cheese straws, but there was no way I wanted to tackle gluten-free puff pastry! It wasn't a big leap to think of gougeres so away I went. After several less than successful attempts I was able to get a gougere that I was happy with. I used a combination of bleu and extra sharp cheddar, with some mustard powder to reinforce the bite from the cheese. A little rosemary adds a nice perfume and subtle flavor that enhances rather than overwhelms the flavor of the cheese. These morsels will make a lovely addition to your next cocktail party <br />

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