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In an effort to teach an online class on how to make gluten free souffles, I made this gluten free artichoke souffle that I’ve been craving for a few months. It turned out delicious. I suggest topping this souffle with Mornay Sauce or leftover Beef Bourguignon Sauce. They are yummy but the bourguignon sauce is over the top good!
Gluten Free Artichoke Souffle
- 1 - 2 tablespoons unsalted butter for ramekins (or dairy-free margarine)
- 1/2 cup gluten free breadcrumbs*
- 1-1/2 14-ounce cans artichoke bottoms (about 6 - 7) each cut into 8 pieces
- 4 ounces Mozzarella cheese finely shredded or grated
- 1 ounce Parmigiano-Reggiano Cheese finely shredded or grated
- 6 large eggs** separated, at room temperature (Costco organic)
- 3 tablespoons cornstarch or potato starch
- 1-1/4 cups milk or dairy-free alternative
- 1/4 teaspoon fine salt
- 1/4 teaspoon white pepper
Make your sauce and set aside.
Generously butter four 2-cup or 1-1/2-cup ramekins (or eight 8-ounce ramekins) and dust with gluten free breadcrumbs; set aside.
Preheat the oven to 400ºF with a baking sheet on the center shelf.
In a bowl using a hand blender or in a large food processor, combine the pieces of artichoke bottoms, cheeses, egg yolks, cornstarch, milk, salt, and pepper in a food processor, in that order. Mix until smooth.
Whip the egg whites in the bowl of your food processor until they reach soft peaks. Fold into the artichoke mixture one third at a time. Continue to fold each portion in until no white streaks/clumps remain.
Pour into the prepared ramekins about 1/2 way full for 2-cup ramekins and distributed evenly if using 12-ounce or 8-ounce ramekins. Place the ramekins on the preheated baking sheet and bake about 27 minutes for 16-ounce ramekins and shorter for smaller ones. They are done with they appear puffy, they do not jiggle in the middle when lightly shaken, and when a toothpick inserted in one comes out clean.
Serve immediately before they begin to fall with your choice of sauce.
Remove any leftovers from their ramekins and place on a plate until it reaches room temperature. Cover and refrigerate until ready to serve. Bake in a preheated 350ºF oven for 10 - 15 minutes or until the sides are no longer wrinkled and the souffle appears partially reinflated.
*I used 1/4 cup Plain 4C Gluten Free Bread Crumbs plus 1/4 cup breadcrumbs leftover from slicing homemade made. I used my coffee grinder to finely grind them.
**I accidentally overbeat the egg whites. So, I added an additional 1/2 egg white to soften them and beat it on medium speed until incorporated. Therefore, I really added 6 yolks and 6-1/2 whites.