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Prepare 2 ramekins by placing a teaspoon of oil into each, use a pastry brush to spread it all over the bottom and sides.
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Weigh out the caster sugar, take a good spoonful and sprinkle over one of the ramekins, make sure it coats the side and bottom, sticking to the oil, return any sugar which hasn't stuck to the rest of the sugar to use later, repeat with the other ramekin.
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Roughly chop and purée the strawberries in a blender or food processor.
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In a bowl whisk the egg whites to stiff peaks, once stiff gradually whisk in the caster sugar.
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With a metal spoon, gently fold the strawberry purée into the egg whites.
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Spoon the mixture into the ramekins and place in an oven preheated to gas mark 5/190c. Bake for 12-14 mins until the top is nicely browned. Serve warm.
Gluten Free Strawberry Souffle
Back to all recipes.Souffles are always though of as being difficult since they flop back down very easily but that isn't true, yes they do collapse quick but they certainly aren't difficult to make at all. My naturally gluten free strawberry souffle is gorgeously fruity and uses minimal ingredients, it is great for after any meal.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 14 Mins
- This recipe makes 2 servings
This recipe contains:
- Egg
Method
Nutritional Information (Per serving)
Cals
Calories
157
Carbs
28g
Fibre
1g
Fat
5g
Sugar
27g
Protein
2g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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