No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Gluten-Free, Grain-Free Butternut Squash Souffle

Journal of Gluten Sensitivity Winter 2017 Issue


Image: Miranda Jade

Celiac.com 12/23/2016 - The air is crisp and my lips keep getting chapped. Must mean it is time for the holidays! I am not a fan of pumpkin but I do love the taste of butternut squash. I could eat butternut squash soup every day and never get sick of it.

Our holidays are not quite as traditional as most. When I was younger we did the turkey, ham, stuffing, etc. As we got older and honestly a little sick of those items, we started to come up with more exciting menu items for the special holidays. For example, this year we plan on BBQing some fresh caught cedar planked fish and ribs and everyone is bringing some delicious sides and treats to go with the protein while we open up presents. I really hope someone makes this as a side because I will be back for 2nds and 3rds.

This butternut squash soufflé is so light and fluffy and is completely gluten-free and grain-free. It also can be made totally dairy-free. If you have any guests with allergies, this is a pretty safe recipe that everyone can enjoy.

Ads by Google:

I hope you enjoy it with your family and loved ones as much as I will be.

INGREDIENTS:

  • 1 large butternut squash (to yield 3 ½ to 4 cups cooked pulp)
  • 4 eggs, separated
  • 3-4 tablespoons cinnamon
  • 2 tablespoons butter or coconut oil, melted (1 tablespoon is for the soufflé dish)
  • 3 teaspoons lakanto or sweetener of choice
  • 1 teaspoon cream of tartar or 2 teaspoons lemon juice
  • Soufflé dish with sides 5 to 7 inches tall

DIRECTIONS:

  1. Preheat oven to 350F degrees.
  2. Cut the squash in pieces and place in a steamer basket with two inches of water and cover.
  3. Bring to a boil.
  4. Reduce heat to a high simmer.
  5. Cook until very soft.
  6. Let cool slightly.
  7. Take the skins off and use 3 to 3 ½ cups of the squash.
  8. Place the squash in a bowl.
  9. Add the melted butter, cinnamon and sweetener of choice
  10. Blend with n upright blender or hand mixer (such as a Magic Bullet) until very smooth.
  11. Take only 2 egg yolks and slowly add in once the mixture is very smooth.
  12. In a separate bowl take 4 egg whites and 1 teaspoon of cream of tartar or 2 teaspoons of lemon juice and whip your egg whites until stiff. If yours do not rise, not to fret! Whip until very frothy, and it will still turn out fine.
  13. Gently fold the squash mixture into the whites.
  14. Melt 1 tablespoons of butter and spread throughout the inside of soufflé dish.
  15. Place greased soufflé dish in preheated oven for 3 to 5 minutes at the most, then remove from oven.
  16. Pour souffle mixture into hot dish and place in the center of the oven. Oven rack should be placed accordingly to allow this.
  17. Bake 17 to 20 minutes or longer, if necessary, until soufflé rises and firms up without becoming crusty.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



1 Response:

 
Caitlin
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Dec 2016 10:47:33 AM PDT
I´m the opposite and can't abide butternut squash, but love pumpkin. Can it be substituted cup for cup?




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Just wondering if you have an update at all? Going through the same thing at the the moment with my type 1 14 yr old. I would be interested to know what your gi said and how your daughters doing now? xx

Please check the date on post, you just responded and tried talking to a person from 7 years ago. On consideration to the subject Poatoes are a huge flare factor for my UC and cause my blood sugar to sky rocket...I am not even diabetic but for some reason potatoes (hash browns) that I tried a few...

Have you tried eliminating high glycemic foods? Fruits, added sugars, starchy grains, potatoes. etc? Also adding in slow digesting fibers and fats can prevent insulin spikes, MCT oil is also known to help and protein. Many find consuming nuts and seeds higher in fiber early on in the meal or befo...

Dear AWOL Cast Iron Stomach, Your husband is right bread is bad for you. Of course it's more than bread and gluten, until now it was amateur hour trying to self diagnose and tame this "lion". However they let you down. You slipped through the cracks over and over again it is not your fault y...

I know for certain gastritis is one of the main reasons I had the scope. That and my EOE symptoms . If it wasn?t for those I would have never been diagnosed