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Easy Cheese Souffle—Key to Impressive Gluten-free Supper Dishes

Yummy!  You will love Easy Cheese Souffle; all the NO FAIL techniques you need are built into the recipe. | Easy Cheese Souffle—Key to Impressive Gluten-free Supper Dishes | GlutenFreeHomemade.com

Updated May 31, 2018.

High and fluffy, gluten-free Easy Cheese Souffle is temptingly rich, the perfect light supper to impress your family and friends with.

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

Serve a Easy Cheese Souffle often and add it to your repertoire of healing meals, along with Chicken Soup when you are cooking for a loved one whose health is below par.




Go Gourmet by Changing up the Cheese

Strong cheeses make the best tasting Easy Cheese Souffle.

Try bleu cheese, Gouda, Gruyére, Comté, Swiss or Chevré cheeses.  

Remember, the stronger the cheese, the less you need to add to the sauce.

For example, add only 2 ounces of bleu cheese to a ham soufflé or add 1/2 cup shredded Gouda and 1 teaspoon chopped fresh thyme to a sweet potato soufflé.

Give your Easy Cheese Souffle a burst of flavor by adding 1/4 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 do not have the piquant punch of sharp cheddar or other strong cheeses, a decent dairy-free version can be made using this Easy Cheese Souffle recipe.

Because the sauce and whipped egg whites are the basis for the structure of Easy Cheese Souffle, 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 your Easy Cheese Souffle, 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?

Easy Cheese Souffle loves 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 this gluten-free Easy Cheese Souffle recipe.

To make meal packed with nutrition, serve Easy Cheese Souffle with Dilly Beets, coleslaw or Steamed Beet Tops, and a platter of in season fresh fruit.





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Easy Cheese Souffle—Key to Impressive Gluten-free Supper Dishes


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Easy Cheese Souffle—Key to Impressive Gluten-free Supper Dishes


Yummy! You will love Easy Cheese Souffle; all the NO FAIL techniques you need are built into the recipe.

Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 4 servings

Ingredients:
- 2 tablespoons butter
- 1 tablespoon potato starch
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon paprika
- dash cayenne
- 1 cup heavy whipping cream or evaporated milk (or milk substitute)
- 1 1/2 cups shredded sharp cheddar cheese
- 4 large eggs separated, room temperature
- 1/4 teaspoon cream of tartar

Instructions:
1. Preheat oven to 300°F.
2. In a large saucepan over medium heat, melt butter.
3. Stir in potato starch, salt, dry mustard, paprika and cayenne, and cook 1 minute, until mixture is bubbly and smooth.
4. Gradually whisk in cream until well blended.
5. Increase heat to medium high and bring to a hard simmer, stirring constantly until mixture just begins to thicken.
6. Simmer for 1 minute more; stir 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 large mixing bowl, beat egg whites and cream of tartar until stiff peaks form, but are not 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 8 inch, 2 quart soufflé dish.
15. Bake for 45 to 50 minutes until soufflé is puffy and the top is golden brown.
16. Serve immediately.

Tags:
Gluten-free, Corn-free, Dairy-free, Nut-free, Soy-free, Sugar-free




Variations

Asparagus Soufflé

  1. In melted butter, sauté 1 small minced onion until transparent.
  2. Add 1/2 teaspoon dried thyme, 1/4 teaspoon each of garlic powder and ground nutmeg, a pinch each of ground cumin and ground ginger along with other seasonings.
  3. Prepare sauce as directed in key recipe.
  4. Omit cheddar cheese.
  5. Stir in 1/2 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 as directed in key recipe.


Broccoli or Cauliflower Soufflé

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


Carrot Soufflé



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


Cheese and Bacon Soufflé

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


Cheese Soufflé with Corn

  1. Prepare sauce as directed in key recipe.
  2. With the shredded sharp cheddar cheese, stir in 1 cup cooked and drained whole kernel corn and 1/2 cup gluten-free bread crumbs.
  3. Prepare soufflé and bake 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 soufflé as directed in key recipe.
  6. Gently fold in 2 cups cooked diced chicken and 1 cup fresh or frozen peas.
  7. Bake 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 as directed in key recipe.
  6. Serve with Lemon Chive Sauce on the side.


Green Onion Soufflé



  1. Prepare soufflé as directed in key recipe.
  2. Gently fold in 1 cup chopped scallions.
  3. Bake as directed in key recipe.


Ham and Cheese Soufflé

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


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 30 ml butter
  • 15 ml potato starch
  • 1/2 teaspoon salt
  • 2.5 ml dry mustard
  • 1.25 ml paprika
  • dash cayenne
  • 250 ml heavy whipping cream or evaporated milk (or milk substitute)
  • 375 ml shredded sharp cheddar cheese
  • 4 large eggs separated, room temperature
  • 1.25 ml cream of tartar

Instructions

  1. Preheat oven to 150°C, Gas Mark 2.
  2. In a large saucepan over medium heat, melt butter.
  3. Stir in potato starch, salt, dry mustard, paprika and cayenne, and cook 1 minute, until mixture is bubbly and smooth.
  4. Gradually whisk in cream until well blended.  
  5. Increase heat to medium high and bring to a hard simmer, stirring constantly until mixture just begins to thicken.
  6. Simmer for 1 minute more; stir 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 large mixing bowl, beat egg whites and cream of tartar until stiff peaks form, but are not 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 20 cm, 1.9 liter  soufflé dish.
  15. Bake for 45 to 50 minutes until soufflé is puffy and the top is golden brown.
  16. Serve immediately.


Mushroom Cheese Soufflé

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


Potato Soufflé

Delicious!  This substantial soufflé will satisfy any meat and potatoes appetite! | Potato Soufflé | Easy Cheese Soufflé—Key to Impressive Gluten-free Supper Dishes | GlutenFreeHomemade.com


  1. In melted butter, sauté 1 small minced onion until transparent.
  2. With seasonings, add 1 teaspoon dried dill weed or caraway seeds; or 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 as directed in key recipe.


Pumpkin Soufflé

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


Seafood Soufflé

  1. To melted butter, add 1 teaspoon dried dill weed or 1 teaspoon crushed anise seeds or 1/4 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 as directed in key recipe.
  5. Serve with Seafood Sauce on the side.


Spinach or Swiss Chard Soufflé

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


Tomato Cheese Soufflé

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




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