Hungary, 7030 Paks, Anna utca 14.

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  • Sorghum Soufflé

    Recipe by gluten-free chef Tibor Átol

    10 servings


    • Magic Mills Sorghum Grist – 100 g
    • Sugar or equivalent sweetener – 100 g
    • Milk or vegetable milk – 500 g
    • Egg size L – 3 pcs separated
    • Vanilla flavouring – 5 g
    • Grated orange and lemon zest – 1 g
    • Butter or vegetable oil – 10 g to grease the pan
    • Jam – 300 g


    1. Separate the eggs.
    2. Cook the sorghum grist with all the other ingredients, except the eggs, on low heat until thick, stirring continuously.
    3. Stir the egg yolks into the hot grist. Whip the egg whites into a foam and gently fold them into the hot mixture.
    4. Spread the mixture into a buttered dish and bake at 120°C with the lower-upper heat setting for 50 minutes.
    5. Allow it to cool to room temperature before slicing. Serve with jam or fruit sauce.

    Chef’s tip: The low baking temperature is important to prevent the soufflé from rising too much and collapsing upon removal from the oven.