Cheese Soufflé

Method

1. 1Prep the dishHeat the oven to 375°F (190°C) with a rack in the lower third. Coat the soufflé dish thoroughly with avocado oil using upward strokes on the sides. Dust with the parmesan or almond flour, rotating to coat, and tap out the excess.
2. 2Make the rouxWarm the avocado oil in a saucepan over medium. Whisk in the brown rice flour and cook 3 to 4 minutes, whisking constantly. Brown rice flour stays gritty if rushed.
3. 3Finish the baseGradually whisk in the warm milk and cook 3 to 4 minutes until thick enough to coat a spoon heavily. Off heat, whisk in the Dijon, nutmeg, salt and pepper. Cool about 5 minutes, then whisk in the yolks one at a time, followed by the gruyère until melted and smooth.
4. 4Whip the whitesIn a spotlessly clean bowl, beat the whites until foamy, add the cream of tartar and continue to medium peaks that hold but still curl at the tip. Any trace of yolk or grease and they won't whip.
5. 5FoldStir a third of the whites into the base vigorously to loosen it, then fold in the rest in two additions, cutting down the center and sweeping around the bowl. Stop while a few streaks remain.
6. 6Fill the dishScrape into the dish, level the top and run your thumb around the inside rim to make a shallow groove so it rises straight.
7. 7BakeBake 30 to 35 minutes without opening the oven, until risen well above the rim, deeply browned and set with a slight wobble at the very center. Serve immediately.