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Gluten-Free Spinach Soufflé Recipe

Published: November 30, 2016 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 60 Minutes
Serves Serves 6
Gluten-Free Spinach Soufflé Recipe
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Average Rating: 4.5 | Rated By: 8 users

Looking for life changing spinach recipe? In this recipe, the spinach is combined with two types of cheeses, a little nutmeg and then baked into a light soufflé. This gluten-free spinach soufflé recipe is a wonderful addition to any gourmet meal

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Ingredients

  • 1 lb. fresh baby spinach
  • 1 cup low fat milk (for keto use full fat)
  • 3 garlic cloves, minced
  • 1 Tbsp. tapioca flour
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. ground nutmeg
  • 1 cup shredded cheddar cheese, divided
  • 2 cups low fat ricotta cheese (for keto use full fat)
  • 4 large egg whites

    • Instructions

  • Preheat oven to 350 F Grease a 2-quart baking dish with cooking oil
  • Steam spinach for 1 minute. The spinach should be slightly wilted. This can be done in batches if you do not have a large steamer. Chop the spinach into small pieces or use a food processor if you desire a creamier consistency
  • In a small saucepan combine milk, garlic, tapioca flour, salt, pepper and nutmeg. Cook over medium heat while stirring until thickened. About 3 – 5 minutes
  • Remove from the heat and stir in ¾ cup cheddar cheese, spinach and ricotta cheese
  • Beat egg whites until they hold their shape. Fold the egg whites into the spinach mixture and transfer to prepared baking dish
  • Bake for 45 minutes. Top with remaining cheddar cheese and continue baking until the cheese is melted. About 5 more minutes. Remove from the oven and rest for 10 minutes before serving


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