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Originally Posted by shroomgirl  work as what? does a souffle need the glutin as well as beaten whites to rise?.....kinda think it may.....what does Dr. Heidi say? |
No need gluten. Just good technique.
There's also the meringue technique for souffles. All you need is sugar and eggwhites. Heck all you need for eggwhites to rise are eggwhites. Everything else just weighs it down.