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Gluten-Free Spinach Soufflé Recipe — Light & Fluffy Guide

Great structure, fluffy texture, and delicate flavor make this light gluten-free spinach soufflé an excellent complement to richer dishes on your dinner table.

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Spinach Soufflé Gluten-Free Recipe

This light spinach soufflé swaps traditional wheat flour for brown rice flour, delivering the familiar rich, cheesy flavor and airy texture while remaining gluten-free. It reheats well, so any leftovers make a welcome second meal.

Servings 8
Author Eric Lundy

Ingredients

  • 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

Instructions

  1. Preheat the oven to 375°F (190°C). Generously butter an 8-inch square deep baking dish or soufflé dish.
  2. Drain the thawed spinach in a colander and press out as much excess water as possible. Set the spinach aside.
  3. Warm the milk over low heat in a small saucepan, then keep it warm while you prepare the base.
  4. In a skillet over medium heat, melt the 2 tablespoons of butter. Whisk in the brown rice flour and cook for about 3 minutes, until the mixture smells nutty but remains pale. Gradually whisk in the warm milk and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, 6 to 8 minutes. Season with the nutmeg, kosher salt, and white pepper. Remove from the heat and whisk in the Gruyère in batches until smooth. Add 1/4 cup of the grated Parmesan, then whisk in the egg yolks. Stir the reserved spinach into the cheese sauce and set aside.
  5. Using a stand mixer with the whisk attachment or a bowl and hand whisk, beat the egg whites to stiff, glossy peaks. Gently fold the egg whites into the spinach-cheese mixture in batches, being careful to preserve as much air as possible. Transfer the mixture to the prepared dish, sprinkle the remaining Parmesan over the top, and bake until the soufflé is risen and the top is golden brown, about 30 to 35 minutes. Allow it to rest for a few minutes before slicing and serving.

Photography Nader Khouri