As every little girl knows, April showers bring May flowers. Spring has long been anticipated as a season of renewal and rebirth. Even in San Diego, where seasonal transitions are marked not by snow or rain, but by the calendar alone, there is a distinct sense of freshness that swooshes in, giddy with all the joys of spring.
My diet renewal continues, too. Still refraining from gluten, I’ve been tirelessly working in the kitchen to modify some of my old favorites into gluten-free treats. Even a tablespoon or two of flour is enough now to make me pause and reconsider a dish. So naturally I decided to take on a classic soufflé, which requires a mere dusting of flour – flour I no longer want in my system.
On the other hand, I don’t know enough about the flavor profiles of the various gluten-free flours to make a knowledgeable substitution. Undeterred, I instead used Parmigiano-Reggiano to dust my soufflé dishes, adding a salty flavor to this luscious, creamy herb soufflé from Whole Living (love, love, LOVE this magazine!).
The ricotta cheese lent a melt-in-your-mouth experience to the dish, which I baked in individual ramekins (because they’re so cute). I have a giant basil plant from Trader Joe’s so used all basil instead of basil and chives, but I think you should simply toss in whatever herbs you have on hand and go on your merry way.
Also! My oven is acting rather temperamentally lately, or perhaps it’s because I used those cute little ramekins instead of one big mama ramekin, but I had to bake my soufflés for nearly 45 minutes before they browned to my liking (the original recipe calls for 30 minutes; all I can say is keep the light on in your oven and start checking at the half hour mark).
Not only are these adorable, gluten-free, creamy and delicious, but my picky Gigi devoured hers as if she’d never eat again. So I guess you could say her diet is experiencing a rebirth of its own, as well. Bon appétit!
- Unsalted butter
- 2-3 tablespoons finely grated Parmigiano-Reggiano, for dusting
- 1 ½ cups ricotta
- 4 large eggs
- ¼ cup finely chopped fresh herbs, such as basil, chives or parsley
- Preheat the oven to 375°.
- Prepare four one-cup ramekins: schmear with butter, then dust with the Parmigiano-Reggiano. Arrange on a baking sheet and set aside.
- Separate the yolks from the whites, taking care to not get any yolk into the whites.
- Add the ricotta, yolks and herbs to a large bowl; fold to combine.
- Using an electric mixer, beat the egg whites on medium-high until you get stiff peaks.
- Fold the egg whites into the ricotta mixture; gently combine.
- Pour the mixture amongst the four ramekins and place in the oven.
- Bake for 40-45 minutes until the soufflés are puffy and slightly browned on top. Do not open the oven to peek! Use the oven light instead.
For even more gluten-free and other allergy-free recipe ideas, visit Allergy-Free Wednsedays.