Gluten free broccoli souffles are a fun side dish for entertaining friends. Follow these easy steps to a light and fluffy side dish that is sure to please everyone.
I have finally mastered the souffle thanks to my friend Chef Watson. He is slowly improving how he puts recipe ingredients together. (I tried one of his souffle recipes with apples a little while ago and it was a total flop.) His last software update seems to have helped quite a bit.
These gluten free cheesy broccoli souffles are so light and fluffy, and so pretty when they come out of the oven.
Souffles are not only fun to make, but surprisingly, my kids LOVED them. Maybe it is all of the cheese, but they didn’t turn their noses up at the though of broccoli. These make a beautiful side dish, yet they are light enough that they are not filling….leaving a lot more room for the main course! Souffles would be perfect for Thanksgiving or any dinner party. (*You can even try these Gluten Free Pumpkin Butter Souffles for a fun dessert idea.)
I won’t lie, there are a lot of steps to making the perfect souffle.
The first thing you are probably wondering is if you can make a souffle with gluten free flour. YES! You absolutely can make souffles with gluten free flour!
The base starts with a gluten free roux, then builds from there to the final meringue steps. But don’t worry, I took photos of every step to help guide you through the process.
Is it worth it? For me, yes. This recipe made 8 souffles. Everyone, including my kids ate them up. My daughter is studying French and she asked me to call these by their real name, Souffle Fromage. (It is really just a fancy way to say souffle cheese.)
How to make gluten free souffles:
The first step was to melt the butter and minced garlic.
I can’t say enough about Authentic Foods Gluten Free Flours. They are ground to be super fine and they really have added so much to my gluten free cooking. I used this rice flour to make my roux.
This is the start to the gluten free roux.
I used my very favorite Pampered Chef chopper to chop up the broccoli in tiny pieces.
The base with the broccoli and milk added.
I love these mild green chilies. I added these for more flavor. (*The chiles are completely optional!)
Slowly whisk in the egg yolks. (Save the whites in a large bowl for later.)
Whisk in the cream cheese.
Gently add the base in four equal parts to the meringue.
Put into greased ramekin dishes to bake.
They won’t all come out pretty :-). Some look more like flowers.
Now, it is time to make your own!
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Things You need To Make This Recipe:
- Souffle cups. These cups make a great souffle dish, and are perfect for individual sized souffles.
- A good whisk to blend it all together!
- 1 cup chopped broccoli tiny pieces are best
- 2 tablespoons roasted green chiles
- 1 clove garlic minced
- 3 tablespoons butter
- 2 tablespoons rice flour
- 4 ounces cream cheese full fat
- 1 teaspoon salt
- 1 cup milk
- 1/8 teaspoon cream of tarter
- 4 egg whites
- 3 egg yolks
Preheat the oven to 350 degrees.
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 🙂
More Yummy Side Dishes to Try!
Round out the meal with these recipe ideas:
Some Yummy Desserts To Try!