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Cheese Soufflé—Key Recipe to Impressive Gluten-free Supper Dishes

@GFHomemade  #GlutenFreeHomemade

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Updated June 13, 2016.

High and fluffy, cheese soufflé is a lovely gluten-free dish filled with rich tempting flavor, the perfect light supper to impress your family and friends with.

Of all the meat substitutes, cheese soufflé is superior in nutrition, because it supplies the largest amount of amino acids, the most important foundation to health and well-being.

Serve a soufflé often and add it to your repertoire of healing meals, along with Gluten Free Chicken Soup when you’re cooking for a loved one whose health is below par.

Go Gourmet by Changing up the Cheese

Strong cheeses make the best tasting soufflés.  Try Roquefort, Gouda, Gruyére, Comté, Swiss or Chevré cheeses.  

Remember, the stronger the cheese, the less you need to add to the thick white sauce.  For example, add only 2 ounces of Roquefort to a ham soufflé or add ½ cup shredded Gouda and 1 teaspoon chopped fresh thyme to a sweet potato soufflé.

Give your soufflé a burst of cheese flavor by adding ¼ cup of grated Parmigiano-Reggiano cheese.

For a new flavor nuance, try smoked cheeses.

Take the Dairy-Free Option

While dairy-free cheese food products don’t have the piquant punch of sharp cheddar or other strong cheeses, a decent dairy-free version can be made using this recipe.

Because the thick white sauce and whipped egg whites are the basis for the structure of the soufflé, replacing all dairy with your favorite milk substitute and dairy-free cheese food product works with this recipe.

Get creative and add some different herb and spice combinations to kick up the flavor of diary-free soufflés, and add a little extra dry mustard to make the diary-free cheese food product, more “cheesy”.

Get Bacon Crazed

Are you a bacon aficionado?  Soufflés love bacon, too!  The flavors complement each other so well, transcending a soufflé from a simple taste sensation to an adventurous culinary experience.  

Try apple wood smoked bacon with a pumpkin soufflé or mesquite smoked bacon with a Swiss chard soufflé.

Make Souffle a Meatless Monday Staple  

With all the variations to choose from you will never tire of gluten-free soufflés.

To make a complete nutritious meal, serve with pickled beets, coleslaw or cooked greens, and a platter of in season fresh fruit.


Gluten-Free Cheese Soufflé

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Time:  1 hour, 15 minutes

Servings:  4

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon potato starch
  • ½ teaspoon sea salt
  • ½ teaspoon dry mustard
  • 1/8 teaspoon paprika
  • Dash cayenne
  • 1 cup heavy whipping cream or evaporated milk
  • 1 ½ cups shredded sharp cheddar cheese
  • 4 eggs at room temperature, separated
  • ¼ teaspoon cream of tartar

Instructions

  1. Preheat oven to 300 degrees Fahrenheit.
  2. In a medium saucepan melt butter over medium heat.
  3. Stir in potato starch, salt, dry mustard, paprika and cayenne until mixture is bubbly and smooth.
  4. Gradually whisk in cream until well blended.  
  5. Bring mixture to a hard simmer over medium high heat, stirring constantly until thickened.
  6. Simmer for 1 minute while stirring constantly.
  7. Reduce heat to low.
  8. Add shredded cheese and stir until melted.
  9. Remove from heat and set aside to cool.
  10. In a small mixing bowl, beat egg whites and cream of tartar until stiff peaks form, but not are dry.
  11. In a small mixing bowl, beat egg yolks until thickened and lemon colored.
  12. Beat egg yolks into cooled cheese mixture until well blended and smooth.
  13. Gently fold egg whites into the cheese mixture, until well blended.
  14. Pour soufflé mixture into an ungreased 1 ½ quart casserole or soufflé dish.
  15. Bake for 45 to 50 minutes until soufflé is puffy and the top is golden brown.
  16. Serve immediately.

Variations

Asparagus Soufflé

  1. In melted butter, sauté 1 small minced onion until onion is transparent.
  2. Add ½ teaspoon dried thyme, ¼ teaspoon each of garlic powder and ground nutmeg, a pinch each of ground cumin and ground ginger along with other seasonings.
  3. Prepare thick white sauce as directed in key recipe.
  4. Omit cheddar cheese.
  5. Stir in ½ cup shredded Gruyére or grated Parmigiano-Reggiano cheese.
  6. Prepare soufflé as directed in key recipe.
  7. Gently fold in 2 cups finely chopped fresh asparagus.
  8. Bake soufflé as directed in key recipe.


Broccoli or Cauliflower Soufflé

  1. In melted butter, sauté 1 small minced onion until onion is transparent.
  2. Prepare soufflé as directed in key recipe.
  3. Gently fold in 2 shredded fresh vegetables.
  4. Bake soufflé as directed in key recipe.


Carrot Soufflé

  1. Increase butter to 3 tablespoons.  
  2. In melted butter, sauté 2 cups drained shredded carrot, 1 small minced onion, 1 diced red bell pepper, cooking until onion is transparent.
  3. Prepare and bake soufflé as directed in key recipe.


Cheese and Bacon Soufflé

  1. Prepare thick white sauce as directed in key recipe.
  2. With the shredded sharp cheddar cheese, stir in 1 cup cooked and drained, diced bacon.
  3. Prepare and bake soufflé as directed in key recipe.


Cheese Soufflé with Corn

  1. Prepare thick white sauce as directed in key recipe.
  2. With the shredded sharp cheddar cheese, stir in 1 cup cooked and drained whole kernel corn and ½ cup gluten-free bread crumbs.
  3. Prepare and bake soufflé as directed in key recipe.


Chicken Soufflé

  1. To melted butter, add a pinch of ground sage along with other seasonings.
  2. Omit heavy cream.
  3. Add 1 cup chicken broth to roux.
  4. Omit cheese.
  5. Prepare and soufflé as directed in key recipe.
  6. Gently fold in 2 cups cooked diced chicken and 1 cup fresh or frozen peas.
  7. Bake soufflé as directed in key recipe.


Fish Soufflé

  1. To melted butter, add 1 teaspoon dried dill weed or 1 teaspoon crushed anise seeds along with other seasonings.
  2. Omit cheese.
  3. Prepare soufflé as directed in key recipe.
  4. Gently fold in 2 cups fresh flaked fish of your choice.
  5. Bake soufflé as directed in key recipe.
  6. Serve with your favorite seafood sauce.


Ham and Cheese Soufflé

  1. Melt butter over medium heat.
  2. Add 1 small minced onion (or leek) and sauté until transparent.
  3. Prepare thick white sauce as directed in key recipe.
  4. With the shredded sharp cheddar cheese, stir in 1 cup cooked, diced ham.
  5. Prepare and bake soufflé as directed in key recipe.


Individual Soufflés

  1. Prepare soufflé as directed in key recipe.
  2. Pour into ungreased custard cups or ramekins.
  3. Bake for 20 to 25 minutes.


Meat Soufflé

  1. In melted butter, sauté 1 small minced onion until onion is transparent.
  2. With seasonings, add a pinch each of marjoram and savory.
  3. Omit cheese.
  4. Prepare soufflé as directed in key recipe.
  5. Gently fold in 2 cups cooked diced beef or other meat, or organ meat, of your choice.
  6. Bake soufflé as directed in key recipe.


Microwave Magic

  1. In a 1 ½ quart casserole or soufflé dish, melt butter on full power for 20 to 30 seconds, or until melted.
  2. Stir in potato starch, salt, dry mustard, paprika and cayenne.
  3. Gradually whisk in cream.
  4. Cook in microwave oven at power level 8 for 2 ½ to 3 minutes or until thickened.
  5. Stir with a wire whip until smooth.
  6. Add shredded cheese and stir until melted; if necessary, heat in microwave oven on full power for 30 seconds to 2 minutes, until completely melted.
  7. In a small mixing bowl, beat egg whites and cream of tartar until stiff peaks form, but not are dry.
  8. In a small mixing bowl, beat egg yolks until thickened and lemon colored.
  9. Beat egg yolks into cheese mixture until well blended and smooth.
  10. Gently fold egg whites into the cheese mixture until well blended.
  11. Smooth top with a rubber spatula and wipe down sides with a damp cloth.
  12. Cook in microwave oven at power level 8 for 6 ½ to 7 ½ minutes or until top is dry.
  13. Serve immediately.


Mushroom Cheese Soufflé

  1. Prepare soufflé as directed in key recipe.
  2. Gently fold in 1 cup diced fresh mushrooms.
  3. Bake soufflé as directed in key recipe.
  4. Serve with mushroom gravy on the side.


Potato Soufflé

  1. In melted butter sauté 1 small minced onion until onion is transparent.
  2. With seasonings add 1 teaspoon dried dill weed or caraway seeds; or try 1 teaspoon each of dried parsley, oregano and thyme.
  3. Prepare soufflé as directed in key recipe.
  4. Gently fold in 1 cup cooked diced or mashed potatoes.
  5. Bake soufflé as directed in key recipe.


Pumpkin Soufflé

  1. In melted butter, sauté ¼ cup minced onion until onion is transparent.
  2. Omit dry mustard and paprika.
  3. Add ¼ teaspoon fresh ground black pepper and ¼ teaspoon fresh grated nutmeg.
  4. Prepare thick white sauce as directed in key recipe.
  5. Omit cheese.
  6. Prepare soufflé as directed in key recipe.
  7. Gently fold in 1 ½ cups pureed pumpkin.
  8. Bake soufflé as directed in key recipe.
  9. (Winter squashes, sweet potatoes or yams can be used)


Seafood Soufflé

  1. To melted butter, add 1 teaspoon dried dill weed or 1 teaspoon crushed anise seeds or ¼ teaspoon ground allspice along with other seasonings.
  2. Prepare soufflé as directed in key recipe.
  3. Gently fold in 2 cups flaked crab, lobster, shrimp or other seafood of your choice.
  4. Bake soufflé as directed in key recipe.
  5. Serve with your favorite seafood sauce.


Spinach or Swiss Chard Soufflé

  1. In melted butter, sauté 1 small minced onion until onion is transparent.
  2. Prepare soufflé as directed in key recipe.
  3. Gently fold in 3 cups chopped greens.
  4. Bake soufflé as directed in key recipe.
  5. (Kale, New Zealand spinach or other greens can be used)


Tomato Cheese Soufflé

  1. Omit heavy cream.
  2. Add 1 cup tomato juice.
  3. Prepare and bake soufflé as directed in key recipe.
  4. Serve with sliced fresh tomatoes on the side.


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What People are Saying!

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Krystal D F Barkley @MyGlutenFreeDsh says, "Your cheese souffle looks awesome!"




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