Gluten Free Lemon Berry Soufflé Recipe
This lemon berry soufflé can also be made with regular flour, but since we have at least one gluten free guest each weekend I have been adapting my old favorites to accommodate our Gluten friend. I use Namaste Gluten free Perfect flour blend. It is a combination of Sweet brown rice flour, tapioca flour, arrowroot flour , sorghum four and a little xanthan gum. I really love this flour mix it can be substituted in almost all flour based recipes. The oatmeal berry scones are also delicious and such a treat for most people who are gluten free since often place just expect them do go without the bread items on the menu. I never want my Gluten Free Guests to feel left out and I have found that by some creative recipes the wheaties never even know they are enjoying a Gluten Free dish.
Makes 4 single serving
Here is what you will need:
- 1 Lemon -You will be using the zest and the juice
- 4 eggs – separated
- 3/4 cup milk
- 1/3 cup sugar – If you are sugar free use your favorite substitute – I like to use 1 Tablespoon of Agave Syrup and 2 Tablespoons of Truvia – When I am making something sugar free I like to combine the sugar substitutes I think is gives a sweeter flavor and you don’t need to include as much.
- 2 Tablespoons Namaste Gluten Free Flour Blend
- pinch salt
- 1/2 cup fresh or frozen berries – You can use any that you have, I especially love using our fresh picked wild black berries
- 1/2 teaspoon cream of tarter
It is important to time your soufflés correctly. You want to be able to serve them pipping hot when they come right out of the oven.
1 hour prior to service make the base.
- Separate your eggs -
- Zest your lemon peel into the milk
- Heat the milk and lemon zest until scalded – do not boil the milk
- In the food processor – mix the juice from the lemon, sugar, salt, flour, and egg yolks for 30 seconds
- Stream in the hot milk
- Return this mixture to the pan and heat over a medium flame stirring constantly like you are making gravy, until it thickens to a pudding consistency – about 6 – 8 minutes
- Remove from heat and let cool
20 minutes prior to service – Preheat oven to 350*
- Prepare 4 ramekins – coat the inside with butter and then dust with sugar – This is an important step to keep the soufflé mixture from sticking to the sides. Your dishwasher will thank you.
- Beat the egg whites and cream of tarter until stiff
- Gently fold the lemon base into the white
- Do not over mix
- Mix in the berries
- Scoop the mixture into the prepared ramekin – Bake on cookie sheet in the middle of the oven
- Bake in a 350* oven for about 15 minutes – Don’t open the oven to peak
- They soufflés are done when they are puffed and browned on top.
- Serve immediately with a warning about how hot they are.
Here it is served with a drizzle of blackberry syrup.