Shroomgirl, wow, for a second there I thought you were talking about Dr. Ruth.
But yeah, you don't need flour for a soufle. My favorite is made out of a puree of fresh and/or dried apricots, some suger (or some simple syrup if the fruit was dry), a touch of almond extract, and egg whites. It is a little more fragile then the cheese and flour soufles but it does puff. |