Best Carrot Buttermilk Soufflà Gluten Free Recipes

CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
• Bake for 45 minutes.

GLUTEN FREE CARROT MUFFINS

Steps:

• Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
• In a large bowl, place the all purpose flour, xanthan gum, cornstarch, baking soda, baking powder, salt, and sugar, and whisk to combine well.
• Add the grated carrots and mix to combine, breaking up any clumps. Add the raisins or chocolate chips, and toss to coat. (See Recipe Notes)
• Create a well in the center of the dry ingredients and add the coconut oil, beaten eggs, buttermilk, and vanilla, and mix to combine. The batter will be thick but soft.
• Fill the prepared wells of the muffin tins about completely full with batter. With wet fingers, smooth the tops of the batter in the wells.
• Sprinkle the tops of the batter in the muffin wells evenly with the optional brown sugar.
• Place the tin in the center of the preheated oven and bake until the tops of the muffins spring back when pressed gently (18 to 20 minutes).
• Remove the muffin tin from the oven and place on a wire rack. Allow to sit for at least 5 minutes before transferring to a wire rack to cool completely.

SMOOTH CARROT SOUP

Steps:

• In a small saucepan, saute carrots and onion in butter until crisp-tender. Add broth and ginger. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until carrots are very tender. Cool slightly. , Puree soup in a blender; return to the pan. Stir in buttermilk; heat through (do not boil).

MOMMY'S SWEET CARROT MILK

Steps:

• Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender.
• In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.

CARROT BUTTERMILK SOUFFLé -- GLUTEN FREE

Steps:

• Preheat oven to 400 degrees. Butter 2 quart soufflé dish. Cook carrots until soft in pan of water & salt. Then put them through food processor. Sauté shallots in 5 tablespoons of butter. Mix in flour and seasonings. Slowly mix in buttermilk and sugar. Cook over low heat for a few minutes – the roux should be quite thick. Turn off heat and add egg yolks. Mix well. Mix in goat cheese. Set aside for a few minutes to cool. Add processed carrots. Whip egg whites till frothy. Fold in buttermilk mixture. Pour into buttered dish and bake for about 35 minutes. While the soufflé is baking sauté mushrooms in butter and salt and butter. Serve hot soufflé with mushrooms on the side and a green salad.