Gluten-Free Spinach Souffle Recipe

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Average Rating: 4.5 | Rated By: 14 users

This Gluten-Free Spinach Souffle is cheesy fluffy…The best! Delicious, cheesy, savoury souffle with spinach throughout lightly flavoured with garlic and nutmeg. This spinach souffle is more than just a souffle. The spinach adds so much flavour, and spinach is also super healthy. The souffle is light, made with two types of cheese and baked to perfection. One cheese that I used is ricotta. Ricotta cheese takes away that heavy, cheesy flavour and keeps the spinach souffle light and delicious. You may think this recipe is complicated? Not at all, it is a simple, fail-proof recipe. To make this easy spinach dish, first, you steam the spinach. Then make the cheesy sauce and beat the egg whites. Mix everything and bake. That is all it takes to make this most delicious gluten-free spinach souffle. The best part, your family and guests will be impressed because the souffle is one of those recipes that is simply magical.

How to make a souffle

The name souffle comes from the French verb souffler, this means to puff up. Souffle is a light, fluffy baked dish made with stiffly beaten egg whites folded into a sauce that has cooled and then baked. It is the egg whites that expand, making the souffle rise. The key for the souffle to turn out perfectly is the oven temperature. If the oven temperature is too low, the souffle will not rise properly. Then again, if the temperature is too high, the souffle turns into a popover with big air pockets in the middle. For best results, the oven temperature should be 350 F. Hope you enjoy this gluten-free spinach souffle 🙂 If you like spinach you will also love this grain-free spinach and feta cheese pie

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. The soufflé's will deflate slightly, that's normal. Enjoy!


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