Another non-GF blogger that I follow religiously is David Lebovitz. He’s truly one of the rock stars of the food blogging world. An American living in Paris writing about food — I’d take that job. While not all of his recipes are gluten-free, many of them are. You can almost guarantee that anything on his site is going to be absolutely amazing.
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“At first you might raise an eyebrow at using cheese as a base for a sweet soufflé. But somehow the mixture magically transforms into something cheesecake-like in flavor, yet much more intriguing. Make sure you use fresh goat cheese. Aged goat cheese, that which has a rind, is likely going to be too strong and for this soufflé. I do take a shortcut and use cream cheese as a base, so I don’t need to make a batch of pastry cream, which is often used as a base for dessert soufflés. When I was teaching the classes, I said at one, “I’m not a fan of sweet things”, which brought a chuckle from the guests. But I’m not big on overloading things with sugar and often prefer desserts with tang and tartness.”
