Instructions

1. Preheat your oven to 375°F (190°C). This will ensure that your soufflé cooks evenly and rises beautifully.
2. Prepare your ramekins by greasing them with butter. Use 1 tablespoon of butter to coat the insides of four individual ramekins (about 6-ounce size). This will help the soufflé rise and prevent sticking.
3. In a medium saucepan, melt the remaining tablespoon of butter over medium heat. Once melted, add the gluten-free flour and whisk continuously for about 1 minute to create a roux. This will help to cook off the raw flour taste.
4. Slowly pour in the milk while continuing to whisk to avoid lumps. Cook this mixture for about 3-5 minutes, stirring constantly, until it thickens and starts to bubble. Remove from heat.
5. Add the shredded cheese to the thickened milk mixture and stir until the cheese is fully melted and incorporated. Season with salt and pepper to taste.
6. In a separate bowl, separate the egg yolks from the egg whites. Add the egg yolks to the cheese mixture and mix well until fully combined.
7. In another clean bowl, use a hand mixer or stand mixer to beat the egg whites until stiff peaks form. This will give your soufflé its light and airy texture.
8. Gently fold the beaten egg whites into the cheese and egg yolk mixture. Be careful not to deflate the egg whites; fold until just combined.
9. Pour the soufflé mixture evenly into the prepared ramekins, filling them about three-quarters full to allow room for rising.
10. Place the ramekins on a baking sheet for easier handling and to catch any spills. Bake in the preheated oven for about 25-30 minutes, or until the soufflés are puffed up and golden brown on top.
11. Once baked, remove the soufflés from the oven and serve immediately. They are best enjoyed fresh out of the oven while they are still puffed and airy.