Spinach & Sheep's Cheese Souffle

Everybody welcome the new Canon S95 pictures!  Hooray!

This is now my second spinach souffle attempt, my first one was here back in 2009.  With this one, I adapted the Barefoot Contessa's Spinach and Cheddar Souffle to be both gluten free and cows milk free, with the exception of the butter. I should also note that I used a regular ceramic pie dish instead of a souffle dish and it turned out just fine.


3 tbsp butter, plus extra for greasing the dish
1/4 cup finely grated pecorino romano cheese, plus extra for sprinkling in the dish
3 tbsp bob's red mill all-purpose flour
1 pinch of xanthan gum
1 cup hot almond milk
1/4 tsp nutmeg
1 pinch of cayenne pepper
salt and pepper
4 large egg yolks
1 package frozen chopped spinach, defrosted and squeezed dry
5 large egg whites


Preheat oven to 400 degrees F.
Butter the pie dish, or souffle dish if you have one, and sprinkle with the pecornio romano cheese.
Melt the butter in a medium sauce pan at low heat.
Stir in the flour and xanthan gum and cook, stirring constantly for 2 minutes.
Remove the pan from heat, and whisk in the almond milk. nutmeg, cayenne, salt and pepper.
Return to cook over low heat, and whisk constantly for at least a minute.
Remove the pan from heat and mix in the egg yolks.
Stir in the sheep's milk cheese, pecornio romano, and spinach. 
Put the egg whites in a medium bowl and mix until gloss peaks are formed.
Fold the egg whites into the cheese sauce. 
Pour the mixture into the pie dish.
Turn the oven temperature down to 375 degrees F.
Bake for 35 minutes.