Gluten-Free Cheese Soufflé

Instructions

1. 1

   Preheat the oven to 375°F (190°C) and position a rack in the lower third of the oven.

2. 2

   Butter a 6-cup (

3. 3

   4-liter) soufflé dish and sprinkle with grated cheese to coat the bottom and sides.

4. 4

   In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the gluten-free flour and cook for 2 minutes, stirring constantly.

5. 5

   Gradually add the milk, whisking continuously, and cook until the mixture thickens, about 2-3 minutes.

6. 6

   Remove the saucepan from heat and let it cool slightly. Stir in the grated cheese until melted and combined. Season with salt and ground black pepper.

7. 7

   Separate the egg whites from the yolks. Place the egg whites in a large, clean bowl and the yolks in a separate bowl.

8. 8

   Stir the egg yolks into the cheese mixture one at a time, fully incorporating each yolk before adding the next.

9. 9

   Using an electric mixer, beat the egg whites with a pinch of salt until stiff peaks form.

10. 10

    Gently fold one-third of the egg whites into the cheese mixture to lighten it. Then carefully fold in the remaining egg whites, taking care not to deflate them.

11. 11

    Pour the soufflé mixture into the prepared dish and smooth the top with a spatula.

12. 12

    Bake in the preheated oven for 25 to 30 minutes, or until the soufflé is puffed and golden brown on top. Do not open the oven door during the first 20 minutes of baking.

13. 13

    Serve the soufflé immediately, as it will begin to fall shortly after coming out of the oven.