Gluten Free Vanilla Souffle with Optional Pastry Cream or Chocolate Ganache Filling

Making this gluten free vanilla souffle is not as difficult as everyone makes it out to be. Just follow the instructions, do not disturb the souffles while they are in the oven, and you’re as good as sitting down at the table with your impressed guests enjoying them. Fill with either gluten free pastry cream or chocolate ganache.

Gluten Free Vanilla Souffle with Optional Pastry Cream or Chocolate Ganache Filling

Prep Time: 45 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 25 minutes

Yield: Makes 4 to 6 servings

Gluten Free Vanilla Souffle with Optional Pastry Cream or Chocolate Ganache Filling

Your guests or loved one(s) will love you forever! This gluten free vanilla souffle is an impressive dessert that all bakers should make at least once and everyone else should taste!


  • 2 tablespoons unsalted butter, melted, for dishes
  • 1/4 cup granulated sugar, for dishes
  • 1 + 1/3 cups whole or low-fat milk, divided
  • 1 vanilla bean, split lengthwise
  • 1/3 cup + 1-1/2 tablespoons granulated sugar, divided
  • 1/3 cup Carla's Gluten Free All-Purpose Flour Blend recipe
  • 1-1/2 tablespoons unsalted butter, softened
  • 4 large eggs, separated
  • Confectioners' sugar, for dusting
  • Pastry Cream or Chocolate Ganache, using double the heavy whipping cream


  1. Preheat the oven to 350 degrees F. Thoroughly coat four to six 6 to 8-ounce ramekins/souffle dishes with melted butter. Place 1/4 cup of sugar into one dish and swirl around to coat. Pour the excess sugar into the next dish and repeat with remaining dishes. Refrigerate the dishes to keep the butter and sugar in place.
  2. Place 1 cup of milk and vanilla bean into a saucepan. Cook until it comes to a low boil. Remove from heat and set aside on a cool burner for 10 minutes.
  3. In a medium bowl, whisk together the remaining 1/3 cup sugar and 1/3 cup milk as well as the flour.
  4. Once the milk and vanilla bean rest for 10 minutes, add 1/4 cup of the warm milk into the flour-sugar-milk mixture, stirring to combine.
  5. Add the above mixture to the remaining warm vanilla milk and stir to combine. Bring to a low boil over medium heat, whisking often. Lower heat and stir until thickened, 1 - 2 minutes. Remove from heat and stir in the butter. Cover and set aside 15 minutes.
  6. Remove the vanilla bean from the pudding and whisk in the egg yolks.
  7. Using your electric mixer, beat the egg whites to soft peaks (a slight curl to the egg whites when the whisk is lifted). Add the remaining 1-1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture.
  8. Add the remaining 1-1/2 tablespoons sugar and continue beating until stiff and glossy peaks form (straight peaks). Fold into the milk mixture.
  9. Using a silicone spatula, fold one-third of the egg whites into the milk-flour mixture. Then fold in the remaining egg whites.
  10. Distribute the batter among the prepared dishes, filling them three-quarters way full. Using your finger, wipe the batter away from the edges of the dishes on the top one inch. This creates a higher-rise souffle.
  11. Dust the tops of each unbaked souffle with confectioners' sugar by placing a little in a fine mesh strainer and tapping the edge of the strainer with your fingernail as you move over the tops.
  12. Bake on the center shelf of the oven until puffy and light golden brown, about 25 minutes. Do not disturb the souffles at all.
  13. If using, make the chocolate ganache. It can be made 3 days in advance if necessary. Keep it covered and refrigerated. Then rewarm on low in the microwave or on the stovetop. Add additional cream if it is too thick.
  14. If using pastry cream or ganache, just prior to serving, dust with additional powdered sugar, poke a hole in each souffle, pour ganache into each hole, and drizzle some on the tops. Serve immediately.


Practice this recipe by making half a batch. Then on the big day, you'll be prepared, without being stressed.


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