Rose likes eating carrot soufflé — I'll include the recipe maybe on Wednesday, since it's one of our standard Passover dishes. She also eats cheese; in fact it's one of her staples. So she was interested in cheese soufflé. I made Alton Brown's recipe for it, using a GF flour instead of all-purpose flour: the flour is only used to make a roux, and the starch is important there, not the protein. Actually, the recipe is a little odd in one way: I thought that when you made a roux and added liquid to it, in order to avoid lumps, the roux and the liquid were supposed to be at different temperatures. So with a hot roux, you should add cold milk. His recipe says to heat the milk. I didn't. In any case, with cold milk and GF flour, it worked fine, looked very impressive, and was delicious.

Rose didn't like it (although she did try it).