GLUTEN FREE CHEESE SOUFFLE

Gluten Free Cheese Souffle image

I love this souffle and hope you'll enjoy it too! I find the process quite simple, however, I recommend paying close attention to all the details, especially to the egg whites. I think the souffle is well worth the attention and care! The sorghum flour works really well in place of wheat flour.

Provided by Bonita Ford

Time 1h35m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs
1 cup milk
3 tablespoons butter
1/4 cup sorghum flour
1/2 teaspoon salt
1 pinch pepper
3/4-1 cup loosely packed with mild to medium flavoured cheese (eg. medium cheddar or jack)

Steps:

Butter the loaf pan. Preheat the oven to 340 F and set the rack in the lower third to quarter of the oven.
Separate egg yolks and whites, and let stand at room temperature.
Grate the cheese.
Heat the milk on low to medium heat, until small bubbles form on the sides of the pot. Remove from heat.
In another pot (thick bottomed is preferable), melt the butter on low heat. Add the flour, stirring constantly. Stir and cook until bubbling slightly, for about a minute, but do not allow it to brown.
Remove from heat, let it cool a few seconds, and then add the hot milk all at once, stirring thoroughly.
Return the pan to heat, stirring constantly with a whisk or a wooden spoon - try to get all the lumps out. Bring it to a low simmer, for about 3 minutes. Once the mixture thickens to the consistency of mayonnaise (not runny), turn off heat.
Stir in salt, pepper, and cheese, and remove the pot from the stove top.
Beat egg yolks and add to the mixture. Stir thoroughly.
Here come the egg whites -- In a clean bowl, beat the egg whites until they make firm peaks. Do not over-beat them (I've read in another recipe "straight" peaks, but not "stiff"). Once you beat the egg whites, work quickly and efficiently, so as not to lose the air bubbles that will make the souffle rise.
Scoop about a quarter of the egg whites onto the previously cooked mixture, and fold them in as GENTLY as possible, so as not to lose too many air bubbles. Take care to mix this well with the bechamel, which will tend to fall/settle to the bottom of the pot.
Pour this mixture back into the rest of the egg whites, folding in GENTLY. Stir in just enough so it mostly evenly mixed. (Some unevenness will give some interesting texture, though too much might give doughy or airy sections.).
Spoon and pour the batter into the loaf pan.
Bake on 340 F for about 55 minutes (or 350 F for about 45 minutes). It will reach a nice golden brown after about 30 min; just make sure it doesn't burn after that point. (I don't know of an obvious way to test its "doneness" inside, except through trial and error. Enjoy making a few for yourself before making it for your guests!).
Serve it immediately and enjoy your beautiful souffle!