EggCheeseSouffles_ChestnutStreetFrom the Chestnut Street Inn in Sheffield, IL comes these light and airy gluten-free souffles that complement any Spring or Summer brunch!

Individual Gluten-Free Egg and Cheese Souffles


2 Tbl Unsalted Butter (“Mom” prefers organic)
1/2 cup grated parmesan cheese
3 Tbls unsalted butter (“Mom” prefers organic)
3 Tbls Domata Living Flour or other Gluten Free All Purpose Flour
1 cup whole hot milk
1 tsp Grey Poupon Dijon mustard
½ tsp Lea and Perrin’s Worcestershire sauce
½ tsp Harissa Paste
Pinch Salt
Pinch Freshly Grated Nutmeg
5 large eggs, separated (“Mom” prefers cage-free eggs)
Pinch of cream of tartar
1/3 cup fresh goat cheese (“Mom” prefers redwood Hill Farm)
1/3 cup shredded baby swiss


Preheat oven to 400 degrees. Butter 6-1 cup ramekins with and place on a baking sheet. Coat each ramekin with parmesan cheese, tapping the bottom of the ramekins to remove any loose cheese. In a medium saucepan over medium heat, melt butter. Add flour and whisk for approx. one minute or until the rawness of the flour begins to cook away. Slowly whisk in hot milk until well combined with the flour and butter mix. Reduce to low heat and add mustard, Worcestershire sauce, harissa and nutmeg. Cook on low heat for approx. 5 mins or until the mixture is thick and creamy. Remove from heat.

Slowly whisk four egg yolks one at a time into base, making sure not to scramble the eggs. Add the swiss and goat cheese and whisk until the cheese is mostly melted. In a separate bowl, beat egg whites with a pinch of cream of tartar and salt until the egg whites form stiff peaks. Take a quarter of the egg whites and whisk them into the yolk/cheese mixture to lighten it. Slowly pour yolk/cheese mixture down the side of the bowl of egg whites and fold remaining whites into the yolk/cheese mixture until well combined. Carefully spoon soufflé mix into individual ramekins, dividing the entire batch evenly amongst the ramekins. Sprinkle the tops of the soufflés with more grated parmesan cheese.

Place soufflés into the oven and reduce temperature to 375 degrees. Bake for 20 minutes or until the soufflés are puffed and golden on top. Serve immediately.

Yields: Approx. 6 individual soufflés

*Recipe and image courtesy of*