Gluten free soufflé is a delicious side dish when entertaining friends or trying to sneak veggies into your kids. Follow these easy steps to create individual servings of light and fluffy broccoli cheese souffles that will impress your guests.
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Souffles are not only fun to make, but surprisingly, kids LOVE them. Maybe it is all of the cheese, but my kids didn’t turn their noses up at the thought of broccoli when eating this gluten free side dish.
If you love cheesy side dishes, you will love these Cream Cheese Mashed Potatoes and my kids’ favorite Cheesy Mashed Cauliflower.
Why I love this gluten-free soufflé:
- They are perfectly light and fluffy.
- You can make a large soufflé or in single-serving portions using ramekins.
- This is a great base gluten free soufflé recipe. Use it to make gluten free cheese soufflé or add any vegetables.
- You can make these gluten free soufflés ahead, then bake them when you want to serve them.
Allergen Information:
These homemade soufflés are gluten-free, nut-free, soy-free, and oat-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Brown Rice Flour – The base starts with a gluten-free roux made of gluten-free rice flour.
- Milk – Use whole milk if you can. I haven’t tested any dairy-free milk brands.
- Eggs – Use size large.
- Butter – Salted butter is good; you can also use unsalted.
- Cream Cheese – Use either full-fat or low-fat cream cheese.
- Cream of Tartar – This will help with the leavening for these soufflés to rise.
- Garlic – Use fresh minced or jarred.
- Broccoli – You can use any vegetable, but broccoli works well.
- Diced Green Chiles – I love adding a mild spice kick, but this ingredient is optional.
- Cheddar Cheese – I used pre-shredded cheddar, but you can also use a block of cheese and shred it yourself.
- Salt/Pepper
Step-By-Step Photos and Directions:
Step 1: Melt the butter and minced garlic in a skillet over medium heat for a minute or two.
Step 2: Add the flour and whisk to blend. Stir frequently as the butter browns with the flour.
I can’t say enough about Authentic Foods Gluten Free Flours. They are ground to be super fine, and they have added so much to my gluten free cooking. I used this brown rice flour to make my roux.
Step 4: Wash the broccoli and use a vegetable favorite chopper or sharp knife to chop up the broccoli into tiny pieces.
Step 5: Add the broccoli, milk, and seasonings. The base with the broccoli and milk added. Turn the temperature down to medium-low. When the broccoli is softened, go to Step 6.
Optional: Add the mild green chilies. I added these for more flavor.
Step 6: Slowly whisk in the egg yolks. (Save the whites in a large bowl for later.)
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Step 7: Whisk the cream cheese into the broccoli mixture.
Step 8: Use a stand or electric hand mixer to whip the egg whites to stiff peaks. Gently add the base to the whipped egg whites. Use a spatula to gently fold the broccoli mixture into the egg whites.
Step 9: Pour into greased ramekin dishes to bake. Place the ramekins in a baking dish. Bake at 350º F for 20-25 minutes. The actual baking time will vary depending on the size of the container you bake them in.
Soufflés will rise up as they bake. Don’t be surprised when they fall a bit after baking. That is normal. They won’t all come out pretty :-). Some of the gluten free soufflés look more like flowers.
Frequently Asked Questions:
You can whip up the batter for these soufflés and bake them the next day if you prefer making them ahead.
Unfortunately, traditional soufflé is not gluten free because they are made with a wheat roux. This recipe is specifically made to be gluten free.
Yes! You can use any vegetables you like in this gluten free soufflé recipe. You can also omit the veggies to make gluten free cheese soufflés.
To make this recipe dairy-free, use plant-based butter, milk, and cheese. Note I have not tested this to know how the flavor will turn out.
Store the soufflés in an airtight container for up to 4 days in the refrigerator.
Reader Adaptations:
I did a dairy free version. This was my first attempt at soufflés and it was super easy and so yummy. I added crumbled sausage and Daiya to it so my kids would eat it. They loved it! Even my husband loved it”
The Baby Stop Shop, Pinterest
Serve These Soufflés With:
- These souffleés would taste delicious served with this Air Fryer Cod.
- Serve with this easy Grilled NY Strip Sirloin.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Broccoli Cheese Gluten Free Soufflé
Ingredients
Method
- Preheat the oven to 350 degrees F.
- Grease 8 ramekins and put in a baking dish.
- In a large skillet, melt butter.
- Add minced garlic and cook for 3 minutes.
- Add flour and whisk quickly.
- Slowly add in milk, salt, chilies, and broccoli.
- Whisk to blend well.
- Bring to a very slow boil.
- Reduce heat and whisk in cream cheese.
- Remove from heat.
- Separate the eggs, placing the egg whites in a large bowl.
- One at a time, add the egg yolks, whisking the whole time so the yolk doesn’t cook.
- Use an electric mixer to beat the egg whites.
- When the egg whites are just foamy, add the cream of tarter.
- Continue to mix the egg whites until stiff peaks are formed.
- Add the broccoli mixture to the egg whites in four equal parts, mixing gently.
- When the mixture is blended, use a ladle and fill the ramekins until they are almost full.
- Top each with a few green chiles.
- Bake until golden on top, about 20-25 minutes.
- They do rise quite a bit, and fall just as quickly 🙂
Nutrition
Notes
- I used Authentic Food’s Brown Rice Flour. Bob’s Red Mill also makes a great gluten free brown rice flour.
- Omit the broccoli to make cheese soufflé. You can also use any veggies you like.
- Store in an airtight container for up to 4 days in the refrigerator.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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This recipe was updated from an older October 2016 post with more detailed recipe instructions.
Can I make this recipe in one large ramekin instead of individual ones?
Hi Lynn, Yes it can. I haven’t done this, but a few readers wrote to say it worked well. Unfortunately you will need to sort out the bake time as it will be a lot longer than the small ramekins. My readers didn’t mention final baking time.
These look so delicious!! Do you think they would work with almond flour instead of rice flour?
Hi Suzette, I don’t think almond flour will work in this recipe. Can you use sorghum flour instead of rice? That should work.
These look amazing! What size ramekins did you use?
Thank you Lyn, I used little ramekins for these souffles. They are 3 inches tall and 4 inches wide.