Gluten free souffle is a delicious side dish to make when you are entertaining friends. Follow these easy steps to create individual servings of light and fluffy broccoli cheese souffle that are sure to impress your guests.
This easy souffle recipe makes eating gluten free simple and delicious.
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 broccoli cheese 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, kids LOVE them. Maybe it is all of the cheese, but my kids didn't turn their noses up at the thought 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.
I won't lie, there are a lot of steps to making the perfect souffle.
Making Souffle with Gluten Free Flour
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 easy souffle recipe made 8 individual broccoli cheese 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.)
The first step is 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 into 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.
Pour into greased ramekin dishes to bake.
They won't all come out pretty :-). Some of the gluten free souffle look more like flowers.
Now, it is time to make your own gluten free souffle!
Pinterest user, The Baby Stop Shop, sent this photo and told us how she made these souffles dairy free. "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"
- 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 🙂
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 111mgSodium: 455mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 6g
**If your gluten free flour blend doesn't include Xanthan Gum, please add 1/2 to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.