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Summertime Lemon Souffle (Gluten-Free)

After dinner at a local Mediterranean restaurant, the waitress suggested my friend and I try the farmer's market fresh lemon soufflé for dessert. What followed was nothing short of culinary bliss, with ooh's and ahh's over the sweet, airy, lemony, delight. Realizing that most soufflé's contain a bit of flour, I resolved to replicate the joy in a gluten-free version. I've done a pretty good version using just corn starch, but I've been experimenting with various flours and starches as a substitute for the 2 tablespoons of wheat flour the recipe usually requires. This is the best I've come up with, so far. I will continue to tinker, as should you. Enjoy!

The finished lemon souffle. Photo: CC-abakedcreationIngredients:
1/2 stick of butter (for greasing cooking dishes)
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup whole milk, raw if possible
1/4 cup fresh Meyer lemon juice*
1 teaspoon grated Meyer lemon zest*
2 large egg yolks
3 large egg whites
1 tablespoon sorghum flour
1/2 tablespoon potato starch (plus a dash more, as needed)
1/8 teaspoon salt
1/8 teaspoon cream of tartar (McCormick's)
Powdered sugar (gluten-free)

*Note - If Meyer lemons are not available, you may substitute regular lemons.

Directions:
Place oven rack in the lowest possible position. Heat oven to 400° F.

2. Butter 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons sugar; refrigerate until ready to use.

3. Mix milk and lemon zest in a small saucepan and scald over medium heat. Remove from heat, and cool.

Use an electric mixer, or hand beat remaining 1/2 cup sugar and 2 egg yolks in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times.

Gradually mix in sorghum flour and 1/2 tablespoon of potato starch until blended, scraping down side of bowl.

Add milk mixture to egg mixture, and mix thoroughly. Add lemon juice and salt.

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Heat mixture on low (or in a double boiler), and cook, stirring constantly, about 3 minutes or until thick and creamy (add more potato starch as necessary).

Remove from heat, and cool completely.

You can do this up to 2 days in advance, and store it sealed in the refrigerator. Just make sure you bring it to room temperature before cooking.)

Place egg whites and cream of tartar into a separate bowl and mix at medium speed for about 10 seconds.

Increase speed to medium-high, and beat 1 to 2 minutes or until soft peaks form. (Do not over-beat; egg whites will appear dry and granular if they are over-beaten.)

Stir about one-quarter of egg whites into cooled egg mixture to lighten it.

Fold in remaining whites gently, using a rubber spatula, just until incorporated. Be careful not to over-mix.

Pour mixture gently into prepared soufflé cups to top of rim.
Cleaning the rim with your finger will help the soufflés to rise properly.

Bake at 400° for 10 minutes; lower heat to 350°, and bake 4 more minutes or until the soufflé has risen above dish, the outside is set, and the inside remains a bit loose and jiggly when shaken

Remove from oven, dust with powdered sugar, and serve immediately in the same containers.

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Thank you i have the colonoscopy on Tuesday and am dreading the prep more than anything lol. I think what ever the outcome I will try a gluten free diet to see if it helps with the symptoms. I've read so many stories of people going gluten free and symptoms such as depression, anxiety...

A positive on any one celiac test should lead to an endoscopy/biopsies being done by a gastroenterologist. You should keep eating gluten until the endoscopy is done.

Hi LexieA, It's perfectly ok to grieve or feel down because of a diagnosis of celiac disease. Feelings are not obligated to perform on command. But, over time you can adjust to the new diet reality and even like it. Getting used to eating mostly whole foods and more natural foods is a goo...

Hertzya, Congrats to you for sticking with your service in spite of celiac disease. That seems like it would be hard to do, And thanks for your service to our country!

Thank you all