Easy Gluten Free Cheese Souffle

The idea of making a souffle was always intimidating to me until I found a recipe for a cheese souffle and though, I can do that.

Guess what? So can you, and you can make it gluten free too!

It's a few simple ingredients, and where I live, it's less than $5 to make, which easily feeds 4.

I've included the cost breakdown below.

The recommended equipment for this recipe is a casserole pan with fairly high sides, and a stand mixer if you have one, although a hand mixer will work too.

I believe you can do this, and honestly, it is a delicious dish you can make on repeat as you get the recipe down.

Ingredients

1/4 cup butter

1/4 cup gf flour

2 cups milk

Salt 1/2 tsp (optional)

Dash of Cayenne Pepper

1/2 pound Cheddar Cheese block

4 eggs

Costs

Butter $1.75, Gf flour $1, Milk .20, Salt .05, Cayenne .05, Eggs $1, Cream of Tartar .05, Total $4.10

Shred the cheese and set aside.

Normally I am 100% in favor of pre shredded cheese, but not for this recipe.

Whatever they coat the pre shredded cheese with, inhibits the rise, so it's worth it to shred your own.

Melt butter in a pan and then sprinkle in the flour. Cook, stirring constantly for 1-2 minutes or until the flour smell disappears.

Gradually add the milk, an ounce or two at a time and then cook until the sauce thickens, and don't freak when it clumps up in the beginning.

Watch my video so you know you haven't messed it up.

Add salt and cayenne and mix in thoroughly.

Begin adding the shredded cheese by small handfuls and stir until fully melted.

When you've added all the cheese, and it is fully incorporated, remove from the heat.

Beat the egg yolks until they are thick and lemon-colored.

SLOWLY add the cheese mixture a spoonful at a time to the egg yolk mixture so you do not cook the eggs.

When you have about a cup of the egg and cheese mixture, start slowly pouring the egg mixture back into the cheese mixture, whisking constantly.

Let that mixture cool while you whip the egg whites into stiff peaks and then fold the egg yolk mixture into the egg whites.

Pour that mixture into an ungreased 1 1/2 quart souffle or casserole dish with higher sides.

Bake at 300F for 1 hour and 15 minutes or until the top has risen and the mixture in the crack looks fully cooked.

Avoid opening the oven to give the souffle the best chance at full rise.

Serve at once because souffles begin to deflate almost immediately and enjoy!