Gluten Free Souffle
The fluffiest gluten free souffle with spinach and parmesan cheese makes a beautiful vegetarian main dish. Easily make it gluten-free by using sweet white rice flour in the roux.
Ingredients
- 2 cups baby spinach leaves
- 1 bunch green onions, thinly sliced and with the green parts discarded
- 1 cup heavy cream
- 4 tablespoons unsalted butter, plus extra for the dish
- ¾ cup grated Parmesan cheese
- 4 tablespoons sweet white rice flour
- 1 ⅓ cups whole milk
- 4 egg yolks
- 6 egg whites
- ½ teaspoon fine sea salt, or to taste
Instructions
- Preheat the oven to 375℉. Butter a 6-cup souffle or gratin dish and dust it with a few tablespoons of the Parmesan.
- Chop or tear the spinach finely. In a small frying pan, steam the spinach in a tablespoon of water until wilted, then drain.
- Put the green onion and cream in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.
- Melt the 4 tablespoons of butter in a saucepan, stir in the sweet white rice flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add the salt and stir in the remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and green onion-cream mixture.
- In a large bowl, beat the egg whites with a pinch of salt until they form firm peaks but are still somewhat soft. Gently fold ¼ of the whites into the base to lighten it, then gently fold in the remaining whites.
- Scrape the batter into the prepared dish and bake until golden brown and set, about 1 hour. Serve immediately.
Nutrition
Calories: 362kcalCarbohydrates: 10gProtein: 12gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 212mgSodium: 508mgPotassium: 262mgFiber: 0.2gSugar: 4gVitamin A: 2123IUVitamin C: 3mgCalcium: 233mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!