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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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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Hi! My daughter is 19 was diagnosed at age 16. It took about 12-18 month s for her to fully heal from the damage and feel "normal" again. Also because of the damage done she had reactions to dairy, so you may want to try no or minimum dairy until youre fully healed. Just a suggestion. Hope you start feeling well soon!

Hi yall! New to this blog, but really glad it exists because I have lots of questions. First off, I'm Allie! I'm 17 and newly diagnosed Celiac after about 3 years of searching for answers. I initially went gluten-free on the recommendation of a friend, I felt better in about a month and then my pediatric gastroenterologist had me do the gluten challenge, and my symptoms were the worst they have ever been, and ones I barely noticed before became very present. I did the biopsy and was diagnosed, it's been about 2 weeks and my symptoms are still pretty bad, although my diet has no known sources of gluten or cross contamination. Wondering if anyone has any input on healing post gluten challenge, any tips or how long it took for you would be quite helpful! Thanks

Might want to look into a keto diet, I have UC on top of celiacs and keto is working great Yeah I have major nerve and brain issues with gluten, gluten ataxia with nerve issues and brain issues. Seems to cause my body to attack my brain and nerve system. My brain stumbles fogs, and starts looping, the confusion causes me to become really irritable, I call it going Mr Hyde. Like my mind will start looping constantly on thoughts and not move driving me literally mad, or it used to. Now days it is primary the numbness anger but the gut issues and sometimes random motor loss limit me motionless to the floor now days for the duration of the major anger effects. Used to be a lot more mental then painful gut. I did a mental trauma post on it on while back where I came out about all my mental issues with gluten.

^^^^^^ good info, tips and tricks^^^^^^^^^ yes, crumbs will make you sick. also, breathing flour/pancake mix, etc that is in the air because eventually, you're going to swallow some.

Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement. Hang in there.