Frederic Melton
A cheese soufflé is a baked egg dish that gets its name from the French word souffler, meaning to breathe or puff. While traditional soufflés are not gluten-free due to the use of wheat flour in the roux, it is possible to make a gluten-free version by substituting wheat flour with gluten-free alternatives such as sweet white rice flour, brown rice flour, or sorghum flour. The most common cheeses used in cheese soufflés are cheddar, Swiss, and Parmesan, but other varieties such as Gruyère, Jarlsberg, or cream cheese can also be used. The key to a successful cheese soufflé is in the handling of the egg whites, which should be beaten until they form soft or firm peaks before being gently folded into the rest of the mixture.
| Characteristics | Values |
|---|---|
| Gluten-free | Yes |
| Nut-free | Yes |
| Soy-free | Yes |
| Oat-free | Yes |
| Dairy-free | Yes (if plant-based butter, milk, and cheese are used) |
| Recipe | Available |
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What You'll Learn
Cheese souffle recipes
A cheese soufflé is a light and fluffy dish that is surprisingly easy to make. It is also gluten-free, nut-free, and keto-friendly.
Ingredients:
- Butter
- Flour (gluten-free, containing xanthan or guar gum)
- Milk
- Eggs
- Cheese (Cheddar, Swiss, Parmesan, Gruyère, or a combination)
- Mustard (dry/powdered or Dijon)
- Salt and pepper
- Nutmeg or cayenne (optional)
Method:
- Preheat your oven to 200°C/fan 180°C/375°F. Grease a soufflé dish with butter and coat it with breadcrumbs or grated cheese, rotating the dish to ensure an even coating. Tap out any excess.
- Melt butter in a saucepan over medium heat. Stir in flour and mustard to form a paste, then gradually whisk in milk to create a roux or béchamel sauce. Cook until the mixture thickens, stirring constantly. Remove from heat and allow to cool.
- Separate the egg whites and yolks. Beat the egg whites until they form soft to stiff peaks.
- Stir the egg yolks into the cooled sauce, along with the cheese, mustard, salt and pepper, and any optional spices.
- Gently fold in the beaten egg whites, a third at a time, until incorporated. Be careful not to overmix.
- Pour the batter into the prepared soufflé dish, cleaning the rim to allow for a better rise.
- Bake on the middle shelf of the oven for about 10 minutes or until puffed and golden.
Your cheese soufflé is now ready to serve! Enjoy the light and airy texture and the delicious, cheesy flavour.
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Gluten-free flour alternatives
A cheese soufflé is a gluten-free dish that can be made easily at home. While making a cheese soufflé, it is important to beat the egg whites to form soft peaks and fold them gently into the cheese mixture. The cheese mixture is prepared by melting butter, sprinkling flour, and whisking in milk to create a roux. The cheese is then added to this mixture. The egg whites are then folded into this mixture and the batter is baked in a preheated oven.
To make a gluten-free cheese soufflé, it is important to use gluten-free flour. Here are some gluten-free flour alternatives that can be used:
Almond Flour
Almond flour is one of the most common grain- and gluten-free flours. It is made from ground, blanched almonds and has a nutty flavor. It is a nutritious replacement for wheat flour and can be used in a variety of baking recipes. It can typically be substituted in a 1:1 ratio for wheat flour, but it is recommended to use one extra egg in the batter. Almond flour is a good source of vitamins and minerals but has a high-calorie count due to its fat content.
Buckwheat Flour
Despite the name, buckwheat is not a wheat grain and is gluten-free. It has an earthy, nutty, and slightly bitter taste. Buckwheat flour is rich in fiber, nutrients, and antioxidants. It can be used in a variety of baked goods, such as crepes, pancakes, and breads. However, due to its lack of gluten, it tends to be crumbly, and combining it with other gluten-free flours like brown rice flour is recommended.
Sorghum Flour
Sorghum flour is made from an ancient cereal grain that is naturally gluten-free. It has a light color, mild sweet flavor, and a smooth texture. It is often mixed with other gluten-free flours or used in recipes requiring small amounts of flour. Sorghum flour is high in fiber, protein, and iron, and contains antioxidants that help fight inflammation.
Millet Flour
Millet flour has a mild, slightly nutty flavor and can be used in quick breads, muffins, pancakes, and waffles. It is suitable for all types of baking but can leave a starchy taste and make baked goods coarse if used in large quantities.
Nut Flours
Virtually any nut can be ground into flour, providing a range of flavors and nutritional profiles. Some common nut flours include hazelnut, walnut, and chestnut. Nut flours are high in fat, so they should be stored in the refrigerator or freezer to prevent them from going rancid.
Coconut Flour
Coconut flour is a highly absorbent flour that can make baked goods light and fluffy. However, it should be used in smaller quantities, typically about 1/4 to 1/3 of the amount of regular flour. It is recommended to combine coconut flour with other flours or starches to improve its structure and flavor.
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Beating egg whites
To beat egg whites for a souffle, it is recommended to use a French whisk and beat the eggs by hand. This allows for greater control over the process and prevents over-beating. Start by beating quickly to loosen the egg whites, and then slow down to aerate them. Lift the egg whites with the whisk and let them fall back down without tapping the bowl too much with the whisk. This is different from the figure-eight movement commonly used to beat cream by hand. It is also important not to over-beat the egg whites; beat them just until firm peaks have formed. If you lift your whisk out of the mixture and the egg whites stand up, they are ready.
Additionally, using fresh, cold eggs is preferable as they are thicker and form smaller air bubbles. Using a copper egg-beating bowl or adding a little cream of tartar to the whites can also help stabilize the beaten egg whites and prevent them from breaking and weeping. However, this step is not mandatory, and you can simply beat the egg whites alone.
Once the egg whites are beaten, they are gently folded into the rest of the souffle base. This step must be done carefully to avoid losing the air bubbles in the beaten egg whites. Add the beaten egg whites in two additions. The first addition should be stirred in more aggressively to loosen the base, while the second addition should be gently folded in.
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Folding in cheese
When making a cheese soufflé, the gentle folding in of the beaten egg whites is key. This is because you want to keep as many of the tiny air bubbles trapped in the beaten whites as possible. The more you mix, and the more vigorously you do it, the more air bubbles you lose. Once in the oven, these air bubbles expand as gases and steam inflate them, causing the soufflé to rise.
The most common cheeses used to make cheese soufflés are cheddar, Swiss, and Parmesan. Usually, recipes call for a 50/50 split of cheddar and Swiss cheese with a little Parmesan. However, you don't have to use these cheeses. For example, if you can't find organic Swiss cheese, you can use all cheddar. Another popular cheese used for soufflés is Gruyère, which can be used by itself or with Parmesan. When choosing a cheese, select one that your family loves the flavor of, as it will be the showcase of the dish. The stronger the flavor of the cheese, the more "cheesy" the soufflé will be.
To fold in the cheese mixture, start by slowly adding it to the egg whites. Some recipes suggest adding a third of the egg whites at a time, but you can add them all at once if you're short on time. Just be sure to fold the egg whites in gently. One method is to use a rubber scraper to run along the bottom and sides of the pan, then pull the batter up on top of the egg whites. Then, scoop down through the middle of the mixture, run the scraper along the edge, and essentially "flip" it over. Keep scooping and flipping the mixture until the egg whites are somewhat mixed in. It's okay if there are still some egg white "chunks" in the batter.
Cream of tartar can be added to the egg whites to help stabilize them and prevent accidental overbeating. You can beat the egg whites by hand or use an electric mixer. Once the egg whites have formed stiff peaks, add one-third of the milk/cheese mixture and beat until smooth. Then, add the remaining milk mixture and use a rubber spatula to fold until the mixture is uniform.
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Baking tips
A cheese soufflé is a gluten-free, nut-free, and fabulously delicious dish. It is a French baked egg dish that gets its name from the word "souffler", meaning "to breathe" or "puff". While the idea of making a soufflé may seem intimidating, it is actually quite simple and easy to make. Here are some tips to help you create the perfect gluten-free cheese soufflé:
Ingredients
The most common cheeses used to make cheese soufflés are cheddar, Swiss, and Parmesan. You can also use Gruyère cheese by itself or with Parmesan. When choosing a cheese, select one that you and your family love the flavor of, as it will be the showcase of the dish. The stronger the flavor of the cheese, the more "cheesy" the soufflé will be. You can also experiment with different combinations of cheeses to create unique flavors.
For the gluten-free flour, you can use sweet white rice flour (mochiko) or brown rice flour. This simple substitution creates a gluten-free base for the soufflé, as the rest of the ingredients are typically gluten-free. If you want to add some extra structure to your soufflé, use a gluten-free flour that contains xanthan or guar gum. These gums will make your baked soufflé sturdier and prevent it from falling or becoming crumbly.
Preparation
Preheat your oven to a temperature between 340°F and 375°F, depending on the recipe you are following. Butter your ramekins or baking dish and dust them with flour, shaking out any excess. Separate the egg yolks and whites, allowing the whites to come to room temperature. Beat the egg whites until they form soft to firm peaks, being careful not to overbeat them. You want to create a range of acceptable egg white firmness, and the goal is to maintain as many air bubbles as possible, as this will make your soufflé rise.
Slowly fold the cheese mixture into the egg whites. You can add the egg whites a third at a time or all at once, depending on your preference. Just be sure to gently fold them in to avoid losing too many air bubbles. Once combined, distribute the batter into your prepared ramekins or baking dish.
Baking
Place your ramekins or baking dish in the center of the oven and bake for approximately 10- 25 minutes, depending on the recipe. Soufflés will rise as they bake, and it is normal for them to fall a bit after removal from the oven. Your soufflé is ready when it has a golden crust and a soft, creamy interior.
With these tips in mind, you are now ready to create a delicious and fluffy gluten-free cheese soufflé that your guests will think you slaved over for hours!
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Frequently asked questions
Yes, cheese souffle can be gluten-free. The traditional recipe uses wheat flour, but gluten-free alternatives like sweet white rice flour, brown rice flour, or sorghum flour can be used instead.
The ingredients you will need are gluten-free flour, butter, milk, eggs, cheese, salt, and pepper. You can also add mustard, nutmeg, or cayenne for extra flavour.
First, preheat your oven and grease your ramekins. Next, beat the egg whites until they form soft peaks. Then, make a roux by melting butter and whisking in flour before slowly adding milk to create a sauce. Finally, add the cheese, egg yolks, and seasonings, and gently fold in the egg whites before baking.
