CHEDDAR SOUFFLES (GLUTEN FREE!!)
Make and share this Cheddar Souffles (Gluten Free!!) recipe from Food.com.
Provided by VNess
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Use the 2 teaspoons of butter to grease six 6-ounce ramekins. Dust the insides of the ramekins with the parmesan cheese, wiping away any excess from around the rim.
- In a small saucepan over a medium heat, melt the remaining 5 tablespoons butter. Add the rice flour and cook, stirring constantly, 2 to 3 minutes.
- Add the milk and whisk until thick and incorporated, about 5 minutes. Add the cheddar cheese, egg yolks, thyme, salt and nutmeg, stirring until the cheese is melted. Remove from the heat and set aside.
- Use a mixer with the whisk attachment, whip the egg whites until they form stiff peaks, about 3 minutes. Using a rubber spatula, carefully fold the egg whites into the cheese and milk mixture until just incorporated.
- Spoon the mixture into the prepared ramekins, leaving 1/4 inch space at the top. Bake 25 to 30 minutes, or until golden brown. (When you open the oven to check the souffles, be gentle so as not to shake them.).
Nutrition Facts : Calories 428.1, Fat 29.6, SaturatedFat 17.4, Cholesterol 262.7, Sodium 1231.6, Carbohydrate 21, Fiber 0.5, Sugar 4.8, Protein 19
DOUBLE-BAKED CHEDDAR SOUFFLéS
You can cook these several hours in advance, then re-bake just before serving
Provided by Lesley Waters
Categories Dinner, Main course, Starter
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.
- Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.
- Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
- To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.
Nutrition Facts : Calories 336 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.63 milligram of sodium
GLUTEN FREE CHEESE SOUFFLE
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
Categories Free Of...
Time 1h35m
Yield 2-4 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 518.2, Fat 42, SaturatedFat 23.3, Cholesterol 513, Sodium 1313.2, Carbohydrate 10, Sugar 0.8, Protein 25.1
LOW CARB CHEDDAR CHEESE SOUFFLE
This recipe was first published in a book by Carol Cutler called The Six Minute Souffle, but I found it on the blog www.sweetyetsour.com where her daughter posted it. In additon to being a tasty, low carb dish I believe it is also gluten free. I followed Ms. Cutler's ingredients and instructions to a "T", but did lightly dust the buttered souffle dish with grated parmesan cheese (additional amount to the 1/4 cup ingredient), and the top of the souffle as well as the edges were an attractive deep brown when baked. I find that leftovers heat well in individual portions in the microwave.
Provided by Sweet Baboo
Categories Lunch/Snacks
Time 50m
Yield 1 souffle, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat your oven to 375 degrees and butter a large souffle dish or.
- 6 small souffle dishes.
- 2. Add to the blender the eggs, cream, Parmesan, mustard, salt and.
- pepper. Blend until mixed well and smooth.
- 3. With the blender running, add the cheddar through the hole in the.
- lid, one chunk at a time until all are chopped up and the mixture is.
- thick. Add the cream cheese in the same manner. (Note - the mixture.
- will be very thick at this time; it may be necessary to stop the.
- blender and stir the mixture around with a spatula to fully.
- incorporate the cheeses.).
- 4. Once all of the cheddar and cream cheese is fully incorporated, run.
- the blender for 5 more seconds, just to get a little air in the.
- mixture.
- 5. Pour the mixture into the buttered souffle dish(es).
- 6. Bake the souffle for 40-50 minutes depending upon your preference.
- The original recipe says that either you can bake the souffle for 40.
- minutes and use the "liquid center as a sauce to spoon over the rest.
- of the souffle", or you can just do what I do and bake it for 50.
- minutes to get a nice firm souffle all the way through.
- The souffle will have a lovely brown top:.
Nutrition Facts : Calories 477.2, Fat 42.9, SaturatedFat 24.6, Cholesterol 282.9, Sodium 634.3, Carbohydrate 3.7, Sugar 2.1, Protein 19.8
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