From: Linda McCartney’s “Home Cooking”, p. 121.
A savoury soufflé, flavoured with sour cream and Gruyère cheese.
This soufflé is very rich as it contains so much sour cream and cheese- I would prefer a lighter version. Using gluten-free flour, the soufflé tasted rather floury. To prevent this, try making a white sauce first to pre-cook the flour, then add the other ingredients and bake.
The recipe says that the soufflé dish should be placed into a pan filled with water during baking. I was wondering how high the water should be coming up to the dish and if cold or hot water should be used. I tried baking in a pan with water halfway up the dish. Maybe this was too much water as the soufflé took around 15 minutes more to bake than specified in the recipe. I put it in the oven without water for the last 15 minutes, which gave a lovely crust. Maybe try using no water at all next time??