Spicy Spinach Mac and Cheese Gluten Free –oh yes you can!
I’m making this version of Spicy Spinach Mac and Cheese gluten free because I’m the only GF person at dinner. It’s so good though I’m getting mine before it is all gone. Unless I decide to double the recipe…I think that might be a wise thing to do.
I have been able to find gluten free Panko at my local grocery store, but I’m sure Ian’s bread crumbs would work just as well.
**Warning this stuff is addictive. Seriously, if you make this and don’t have a lot of people get your serving and FREEZE the rest. If you eat it all you’ll be working out for months.
Doesn’t it look delightful?
If you don’t eat gluten free you can still make Spicy Spinach Mac and Cheese.
The inspiration for this dish came from The Mac + Cheese Cookbook by Allison Arevalo and Erin Wade. I’d recommend picking this book up for the clear directions–best ever for making white sauce and the variety of mac and cheese recipes.
I saw these snickerdoodle muffins on pinterest, but they weren’t gulten-free. I had to try to make them so I could eat them. When though? Time seemed to be filled every day.
Then the undesirable happened. My computer died. Well, that opened up a lot time. But we went to Michigan for a wedding. What is it about water lapping a sandy shore that instantly relaxes tension? I want to bottle that feeling so I can have some every day.
Back to A2Z:M is for Muffins!
The original recipe appeared here on Eat Me I’m Delicious if you aren’t eating gluten-free head over there for the real recipe.
I had them once at a restaurant in Nashville, Tennessee. There is nothing like a soft dough pretzel hugging a burger. That experience was filed in my mind as a ‘never again’ after I learned I had to eat a gluten-free diet. Once in a while I’d pull out that memory like an old vacation photo. I missed the bun but it didn’t bother me since I couldn’t on a whim drive to Nashville and order it.
Then Wendy’s came out with their pretzel bun ads. Oh the pain, the sadness, the misery! I wanted one!
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 foodnetwork.com Giada De Laurentis Recipe for those of you who can use normal flour.
Chicken Cheddar Soufflé
Author: Giada De Laurentis redone by Diana Lesire Brandmeyer
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
Butter the bottom and sides of a 2-quart souffle dish
Arrange on oven rack in the center of the oven.
Preheat to 400 degrees F.
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.)
Stir in the nutmeg and season with salt and pepper, to taste.
Remove from heat, add the cheeses, spinach, chicken, egg yolks and bread cubes. Stir until combined. The mixture will be thick.
In a large bowl, beat the egg whites at high-speed with an electric mixer until they hold stiff peaks.
Stir 1/4 of the egg whites into the chicken mixture.
Using a spatula, fold in the remaining egg whites.
****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. 🙂
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.