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    Scott Adams

    Francis Lappe's Easy and Elegant Cheese Soufflé (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Mary Thorpe.

    Ingredients:
    3 cups grated cheese
    4 - 6 slices of gluten-free bread
    2 cups milk or 1 & ½ cup milk and ½ cup wine or vermouth
    3 eggs, beaten
    ½ teaspoon salt
    ½ teaspoon Worcestershire sauce
    ½ teaspoon thyme 
    ½ teaspoon dry mustard
    Pepper



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    Directions:
    Layer the cheese and gluten-free bread in an oiled baking dish, starting with the bread. Pour over it the milk or milk mixture.

    Beat, with the eggs, the salt and remaining ingredients and pour this over the bread mixture also. 

    Let stand for 30 minutes.  Bake at 350 F 1 hour in a pan of hot water.

    This dish sounds so very easy and homey, but is truly elegant.  When you take it out of the oven, you yourself won’t believe how simply it was made. In a deep dish it has the appearance of a soufflé; in a shallow dish it resembles a quiche.

    It is great for supper with soup and/or salad.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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