In our chocolate class, you learn how to make a perfect chocolate soufflé without using any flour. Participants love it because by omitting flour, the soufflé turns out very light so that it can be served even after a heavy meal. Also many participants like the gluten-free factor. Growing number of people are suffering from autoimmune disease, and thus want to avoid gluten which is known to cause inflammation.

Now what about cheese soufflé? A classic cheese soufflé recipe requires you to make bechamel sauce which you start by making a roux (cooking flour and butter together). However in this recipe we omit making bechamel, thus making it gluten-free, but still produce a fluffy and cheesy souffle. All you need is a hand-mixer and stable ingredients from your refrigerator.




Ingredients for one cheese soufflé (soufflé form size = 10cm wide, 5cm high)

  • 1 egg
  • 40g grated semi-hard or hard cheese like Gruyere, Tilsiter, Emmentaler etc.
  • 50ml milk or Halbrahm (reduced fat cream)
  • half teaspoon corn starch (Maizena)
  • some chopped chives or parsley
  • seasoning: pinch of salt, pepper, nutmeg, paprika powder to taste
  • some butter to rub the inner side of the soufflé form


  1. Turn on the oven to 200°C convection (fan function)
  2. Prep the soufflé form: Rub the bottom and the inner walls of the soufflé form with butter. Then sprinkle grates cheese around the inner walls.
  3. Separate the egg white from the yolk and use a hand-mixer to fluff up until it looks like a rich shaving cream with soft peaks. Set aside.
  4. Mix the yolk, grated cheese, cream, corn starch, chives and the seasoning in a separate bowl until well combined.
  5. Fold in the egg white gently into the cheese mixture. The batter is ready.
  6. Transfer the batter into the soufflé form and bake for 13-15 minutes. Don’t open the oven door while baking.
  7. Soufflé is done when the top is slighty brown and it doesn’t jiggle too much. Enjoy asap because it will collapse if you wait too long!


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