Soufflé! Gluten-Free!

Chicken and Cheddar Soufflé

a2z: the letter “S” for Soufflé



Soufflé –what a fancy word! I’ve always wanted to make one of these, but the fear of it collapsing kept me from trying it.

Then one day I wasn’t feeling well and Giada De Laurentis  was making a chicken and cheddar soufflé.

Not wanting to miss an important step I hit the record button in case I dosed off. It’s a good thing I recorded it. I had to go back and watch how Giada folded in the eggs.


The problem with soufflés is that they use flour, being gluten-free that’s a problem. After watching this episode I  wanted to try it. I’ve had good results using Jules Gluten-free flour mix in other recipes so I went for it.

So here’s my version of Gluten Free Chicken and Cheddar Soufflé. Giada’s Recipe can be found at  Giada De Laurentis Recipe for those of you who can use normal flour.

plate with chicken cheddar souffle

My Gluten Free Version fo Chicken and Cheddar Souffle

Chicken Cheddar Soufflé

Author: Giada De Laurentis redone by Diana Lesire Brandmeyer
Cook time:
Total time:
Serves: 4-6
  • Butter for greasing the souffle dish, pus 1/2 stick at room temperature
  • 1/4 cup all-purpose gluten-free flour ( I used Jules)
  • 1 1/2 cups whole milk, at room temperature
  • 1/2 teaspoon ground nutmeg
  • salt and pepper for seasoning
  • 1 1/2 cups shredded mild cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 packed cups baby spinach leaves
  • 1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2 inch cubes (2 cups)
  • 6 egg yolks, room temperature, lightly beaten
  • 2 slices gluten-free bread, crusts removed, cut into 1/2 inch cubes
  • 6 egg whites, at room temperature
  1. Butter the bottom and sides of a 2-quart souffle dish
  2. Arrange on oven rack in the center of the oven.
  3. Preheat to 400 degrees F.
  4. In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stir constantly for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and keep stirring until the mixture coats the back of the spoon. (8-10 min.)
  5. Stir in the nutmeg and season with salt and pepper, to taste.
  6. Remove from heat, add the cheeses, spinach, chicken, egg yolks and bread cubes. Stir until combined. The mixture will be thick.
  7. In a large bowl, beat the egg whites at high-speed with an electric mixer until they hold stiff peaks.
  8. Stir 1/4 of the egg whites into the chicken mixture.
  9. Using a spatula, fold in the remaining egg whites.
  10. ****important**** don’t stir in the egg whites, fold them, lift and sort of stuff the egg whites under the chicken mixture, do that several times. You should see ‘globs’ of egg white. Sorry, not a cookbook writer so globs is the best I could do. 🙂
  11. Spoon batter into the perpared dish and bake until the souffle is puffed and the top is firm and golden. Giada’s recipe said bake 55-60 minutes. Mine was done in 35 minutes. Remove from oven and serve immediately.

Things to remember
1. take out the milk, butter and eggs early enough to get to room temperature
2. Use whole milk, or it won’t be as creamy
3. Use a metal spoon to check the coating–it slides off of a plastic spoon.
4. I didn’t use a souffle dish since I didn’t have one. I used a 2 quart pyrex dish and it worked fine. We aren’t fancy around here, so I’ll keep using it instead of buying another dish.