The Short Answer
Yes, traditional soufflés do contain flour. Flour is a key ingredient in soufflés, providing structure and helping them rise properly. The base for most savory and sweet soufflés consists of a flour-thickened white sauce or pastry cream. Without flour, soufflés would not have the right airy, billowy texture.
What is a Soufflé?
A soufflé is a baked egg-based dish that puffs up dramatically and achieves a light, airy texture. Savory soufflés often contain cheese and vegetables, while sweet soufflés contain fruit, chocolate, or other dessert flavors.
The defining characteristic of a soufflé is its ability to “souffler” or puff up while baking. As the egg whites are beaten into stiff peaks and folded into the soufflé base, they expand with air and steam when baked, causing the soufflé to rise up high over the rim of the dish. This gives a soufflé its signature look.
The Role of Flour in Soufflés
Flour plays several important roles in soufflé preparation:
Thickens the Base
The base of a soufflé is either a white sauce (for savory soufflés) or pastry cream (for sweet soufflés). Flour is used to thicken these bases into a creamy, pudding-like texture. Typically 2-4 tablespoons of flour are whisked together with butter to form a roux. Milk or cream is then gradually added to the roux to form the base.
Provides Structure
The starch molecules from the flour give structure to the soufflé base. This allows the base to hold air bubbles stable as the egg whites expand in the heat of the oven. Without flour, the base would be too thin and the soufflé would collapse.
Helps the Soufflé Rise
When flour is cooked, the starch gelatinizes and absorbs moisture. As the soufflé bakes, this starch continues absorbing liquid and expands. This helps give rise to the soufflé up above the rim of the dish.
Creates Signature Texture
The flour gives soufflés their signature light, billowy, melt-in-your mouth texture. Flour prevents the base from becoming too thin or watery. Just the right amount of flour allows the egg whites to puff up dramatically while keeping the base creamy and smooth.
Can Soufflés Be Made Without Flour?
It is possible to make soufflés without flour, but they will have a very different texture. Egg whites can still be whipped into foam and baked to puff up. However, flour-free soufflé bases will be much thinner and more dense. The soufflé will not rise up high and will have a texture closer to a creamy, eggy quiche rather than a light, airy soufflé.
Here are some ways to modify a soufflé recipe to avoid flour:
Use Cornstarch Instead of Flour
Cornstarch can be substituted for flour at a 1:1 ratio. It provides similar thickening ability. The end texture may be slightly softer and silkier.
Puree Starchy Vegetables
Foods like potatoes, carrots, beans, or lentils can be pureed smooth and used to thicken the soufflé base instead of flour. This works best for savory soufflés.
Use Cream Cheese
Cream cheese adds thickness and body to the base. Beat a few ounces of room temperature cream cheese into the egg yolks before whipping the whites.
Whip Egg Whites to Very Stiff Peaks
Overwhipping the egg whites can help give more structure to a flourless base. Take care not to overmix though, or the whites will break down.
Add Gelatin
A teaspoon or two of unflavored gelatin can be dissolved in the soufflé base. This helps set the base and stabilize the air bubbles.
Example Soufflé Recipes With and Without Flour
Here is a side-by-side comparison of a simple cheese soufflé made two ways – first with flour in the base, and second without flour:
With Flour
Ingredients:
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 5 eggs, separated
Instructions:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in milk, bring to a simmer and cook until thickened, about 3-5 minutes. Remove from heat and stir in Parmesan, salt and cayenne.
- In a separate bowl, beat egg yolks. Gradually stir 1/2 cup of the hot cheese sauce into the yolks to temper them. Then return the yolk mixture to the saucepan and stir to combine.
- With clean beaters, whip egg whites to stiff peaks in a mixing bowl. Fold about 1/3 of the whites into the cheese sauce to lighten it. Then gently fold in the remaining whites just until combined. Do not overmix.
- Pour into a greased soufflé dish and bake at 375°F for 25-30 minutes until puffed and golden brown.
This recipe uses a flour-thickened white sauce base. The flour helps the soufflé puff up high with a delicate, creamy texture.
Without Flour
Ingredients:
- 1/4 cup cream cheese
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- Pinch cayenne pepper
- 5 eggs, separated
Instructions:
- Heat milk in a saucepan until hot but not boiling. Remove from heat and whisk in the cream cheese until smooth.
- Stir in Parmesan, salt and cayenne. Let cool for 5 minutes.
- In a bowl, beat egg yolks. Whisk in about 1/2 cup of the cheese sauce to temper. Return the yolk mixture to the remaining cheese sauce and whisk to combine.
- Whip egg whites to very stiff peaks. Fold about 1/3 of the whites into the cheese sauce. Then gently fold in the remaining whites.
- Pour into a greased soufflé dish and bake at 375°F for 25-30 minutes until puffed and browned.
This flourless version uses cream cheese and stiffly whipped egg whites to help thicken the base and assist rising. However, the end result will not rise up as high and will have a denser, quiche-like texture compared to the flour soufflé.
Troubleshooting Soufflés
Here are some common issues when making soufflés, along with causes and solutions:
| Problem | Potential Causes | Solutions |
|---|---|---|
| Soufflé sinks in the middle | Underbaked; cold ingredients; not enough structure from flour | Bake 5 minutes longer; make sure ingredients are at room temp; use 3-4 Tbsp flour for structure |
| Soufflé deflates after being taken out of oven | Served too long after baking; egg whites not whipped to stiff enough peaks | Serve immediately; whip whites to stiff, glossy peaks |
| Soufflé rises unevenly | Batter not mixed thoroughly; oven rack positioned unevenly | Fold base and whites thoroughly; make sure oven rack is level |
| Soufflé has large air pockets | Egg whites not folded in thoroughly; whites and base combined too forcefully | Fold whites and base gently in figure 8 strokes; do not overmix |
Final Takeaways on Flour and Soufflés
Here are the key points to remember:
- Traditional soufflé recipes call for a flour-thickened base. Flour provides structure to help soufflés rise high.
- Without flour, soufflés will be denser and not rise as much. The texture will be more eggy and custard-like.
- You can make flourless versions with cream cheese, starchier vegetables, or gelatin added to the base.
- Proper folding technique when combining the base and whipped egg whites is crucial for even rising.
- Baking time and temperature affect rising too. Underbaked soufflés will sink in the center.
- Soufflés are delicate and best served freshly baked before they deflate.
While flourless soufflé variations can be made, traditional recipes rely on flour for the characteristic billowing rise and melt-in-your-mouth texture soufflé lovers crave. Mastering the technique with a flour-thickened base is the best place to start. Once comfortable with the classic, begin experimenting with alternative starches and textures. With a little trial and error, you’ll be wowing guests with perfect soufflés in no time.
