Makes 4 servings. Difficulty
2 Tablespoons freshly grated Parmigiano Reggiano cheese 2 Tablespoons unsalted butter 2 Tablespoons gf flour 1/2 cup milk 1 Tablespoon dry vermouth 1/2 teaspoon dry mustard 3/4 teaspoon anchovy paste 3-1/2 oz. goat cheese, crumbled 2 teaspoons fresh thyme, chopped Salt and freshly ground black pepper 2 large eggs, separated 3 egg whites 1/4 cup grated sharp white Cheddar cheese
Preheat the oven to 375°F. Butter a 1-quart souffle dish. Add the parmesan cheese to the souffle dish and turn it so that it sticks to the butter on all interior sides of the dish. Set aside.
In a medium saucepan, melt the butter over low heat. Whisk in the gf flour and cook until blended. Whisking constantly add the milk in a steady stream. Add the vermouth, mustard and anchovy paste, whisking to incorporate; cook until sauce is smooth and thickened, about 5 minutes. Remove from the heat and stir in the goat cheese and 1 teaspoon thyme. Adjust seasonings to taste with salt and freshly ground black pepper. Whisk in the egg yolks. Transfer the mixture to a large bowl and place a sheet of plastic wrap directly on the surface to prevent a skin from forming.
In a large stainless steel bowl, beat the egg whites along with a pinch of salt until soft peaks form. Using a rubber spatula fold in one forth of the mixture into the souffle mixture. Fold in the remaining egg whites until no streaks remain.
Gently scrape the souffle mixture into the prepared souffle dish. Sprinkle the top with the cheddar and the remaining thyme. Bake the souffle in the middle of the oven for 25 minutes or until it has risen and the top is golden. Serve immediately.
We used The Gluten Free Pantry’s Country French Bread & Pizza flour mix for the gf flour in this recipe. To purchase this flour please click the link below in our Recommended Tools section.