Great structure, fluffy texture, and delicious flavor make this light gluten free spinach soufflé recipe a wonderful accompaniment to the richer dishes on your dinner table.
Spinach Soufflé Gluten-Free Recipe
The fluffy goodness that is spinach soufflé often contains gluten. But not with this lip-smacking recipe. Rice flour makes the rich, delicious dish accessible to all, without compromising flavor. It makes great leftovers, too, if you’re lucky enough to have some remaining at the end of the meal.
- 2 tablespoons (1/4 stick) unsalted butter, plus more for greasing the pan
- 1 (16-ounce bag) frozen chopped spinach, thawed
- 1-1/2 cups milk
- 3 tablespoons brown rice flour
- Pinch of nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1 cup (4 ounces) shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese divided
- 3 eggs whites and yolks separated
Preheat the oven to 375°F. Grease an 8-inch-square deep baking or soufflé dish generously with butter.
Place the spinach in a colander and press out the excess water. Reserve the spinach.
In a small pot over low heat, warm the milk; keep warm.
Melt the 2 tablespoons butter in a skillet over medium heat. Whisk in the flour until it’s fully incorporated and smells a bit nutty, but has not taken on any color, about 3 minutes. Whisk in the warmed milk and cook, whisking, until the mixture starts to thicken and coat the back of a spoon, 6 to 8 minutes. Stir in the nutmeg, salt, and white pepper. Remove from the heat. Gradually add the Gruyère in batches, whisking in each batch to incorporate before adding more. Gradually whisk in 1/4 cup of the Parmesan cheese. Whisk in the egg yolks, then stir in the spinach. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, or by hand with a bowl and whisk, beat the egg whites to stiff, glossy peaks. Gently and gradually fold the egg whites into the spinach preparation. Spoon the mixture into the prepared baking dish, sprinkle the remaining Parmesan over the top, and bake until puffy with a golden-brown top, 30 to 35 minutes. Let cool a few minutes, then slice and serve.
Photography Nader Khouri