Mother's Day Soufflé

gluten free soufflé on vintage stovetop

If you ask us, one of the most heartfelt things you can do for someone you love is feed them. If you're looking for something special for your GF mama this Mother's Day, our soufflé could be your ticket! Think of it as an enormously fluffy cheese omelette that’s assembled in a new order, baked in the oven, and ready to impress. In this simple variation on the French classic, the eggs are separated, the whites whisked, then added back later with cheese. Serve it straight out of the oven with a salad of spring greens. (Prop styling by Lisa Lee)

Serves 6

 
  • 2tablespoons finely grated Parmesan cheese
  • 1cup whole milk
  • 3tablespoons unsalted butter
  • 3tablespoons rice-based gluten-free all-purpose flour*
  • 12teaspoon freshly finely ground black pepper
  • 12teaspoon fine sea salt
  • 4large egg yolks
  • 6large egg whites
  • 1cup (4 ounces) grated Gruyere cheese
  • 2tablespoons mixed finely chopped fresh herbs such as parsley, tarragon, and thyme
  • *Use a mix that does not contain xanthan or guar gums. See GF Basics for more info.
    1
  • Place a rack in the center of your oven, removing any racks above it so the souflé has room to expand. Heat the oven to 375 degrees. Butter a 1 12-quart capacity round baking dish. Sprinkle the Parmesan on the sides of the buttered dish, rotate to coat completely, tap out excess Parmesan. This will give the soufflé something to grab on to
  • 2
  • Heat the milk in a small saucepan over medium heat until hot and steaming, remove from heat and set aside. Melt the butter in a medium saucepan over low heat. Add the flour and whisk. A tight paste will form, stir and cook this paste for 1 minute. Slowly drizzle in the warm milk, whisk until smooth. Continue whisking constantly until mixture is as thick as pancake batter. Remove from heat and whisk in pepper, sea salt, and yolks. Whisk until fully incorporated and smooth, set aside.
  • 3
  • In the bowl of an electric mixer beat the whites until they hold stiff-soft peaks. Fold 13 of the whites into the yolk base. Fold the cheese and whites into the yolk mixture, fold in herbs, pour batter into the prepared dish. Bake for 20-25 minutes until puffy and deeply golden. Serve right away