Remember those bright orange, crunchy cheese doodles from your childhood? The ones that turned your fingers neon and left a cloud of dust? We’ve upgraded them!These Gluten-Free Goat Cheese Doodles are a sophisticated, grown-up version — light, crispy, cheesy, and full of flavor. Made with real goat cheese, fresh rosemary, a touch of chili flakes, and gluten-free ingredients, they’re elegant enough for cocktail parties yet fun enough for a movie-night snack.At YaDa Chef, this recipe is a favorite because it proves healthy(ish) snacks can be delicious and impressive. They bake up golden and crisp in the oven, pair beautifully with a lemon or fig aioli, and are naturally gluten-free.Ready for a little zany kitchen fun? Let’s make some doodles!
Goat Cheese Doodle
Makes 4-5 dozen
1 cup/250ml water
1 Tablespoon/14g butter
1 Tablespoon/15ml olive oil
1 Tablespoon/15ml red chili flakes
1 cup/125g All Purpose gluten free baking mix flour
1/2 teaspoon/2ml xanthan gum
1/2 Tablespoon/7ml garlic powder
1 teaspoon/5ml salt
1 teaspoon/5ml pepper
2 large eggs beaten
2 Tablespoons/30ml fresh rosemary
1 cup/120g goat cheese
3 egg whites, beaten into stiff peaks
1 Tablespoon/14g butter
1 Tablespoon/15ml olive oil
1 Tablespoon/15ml red chili flakes
1 cup/125g All Purpose gluten free baking mix flour
1/2 teaspoon/2ml xanthan gum
1/2 Tablespoon/7ml garlic powder
1 teaspoon/5ml salt
1 teaspoon/5ml pepper
2 large eggs beaten
2 Tablespoons/30ml fresh rosemary
1 cup/120g goat cheese
3 egg whites, beaten into stiff peaks
Preheat oven to 400F/200C/Gas 6In stockpot add water, butter, olive oil, and chili flakes. Bring to a boil. Mix flour, xanthan gum, garlic powder, salt, and pepper in a bowl. Remove stockpot from heat, add flour mixture stirring well. Return to heat and cook at least 2 minutes. Remove from heat, add beaten eggs, Rosemary, and goat cheese. Carefully, fold in stiff egg whites. Add doodle mixture into large gallon bag, snip end of bag. On silicone baking sheet or parchment paper, pipe doodles. About 24 per sheet, they do not expand so feel free to fill up the baking sheet. Bake 20-25 minutes until brown and crisp. Serve with fig or lemon aioli garnishing with additional goat cheese and parsley.
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