Makes 8-10 soufflés Ingredients · butter to grease the moulds · 100g spinach, washed & finely chopped · 100g rice flour · 4 eggs, separated and extra egg white to create lightness · 350g Binham Blue cheese · 450g/1lb floury potatoes · ½ tsp horseradish · salt & black pepper · 1 tsp raising agent
Raising Agents Baking powder should not be used. This often contains wheat flour as a filler. There is no need to mix a gluten free baking powder beforehand, simply use the pure raising agents as required. We use this mix depending on the recipe; Bicarbonate of Soda, Sodium Bicarbonate This white powder releases carbon dioxide when it is mixed with an acid solution and warmed. These gas bubbles expand causing the mixture to rise. If there is no acidity in the mixture, bicarbonate of soda and cream of tartar should be added in equal quantities and well mixed in. Cream of Tartar This is a weak acid in powder form for activating bicarbonate of soda. 1. Preheat oven to 190°C 2. Butter 10 metal moulds or 8 glass ramekins 3. Cook and mash the potatoes with the 4 egg yolks, stir in half the cheese and all the flour. 4. Season to taste with salt & black pepper. Fold in the finely chopped spinach and horseradish. 5. Whisk egg whites until stiff, fold into the mixture. 6. Spoon the mixture into the moulds 7. Place in a bain marie and half fill with boiling water. 8. Bake 18-20 minutes until just set. Allow to cool and sink. Cover with cling film and store in fridge. 9. When ready to serve preheat oven to 200°C. Run a knife around the edges of the soufflés and turn out onto a baking dish. Crumble the remaining cheese with cream to make a paste & spoon over the soufflés and return to the oven for 10 minutes until crisp. Serve immediately with a mustard dressed green salad. Recipe by Joint first Gluten-free Chef of the Year – Vanessa Scott