How can I stabilize a souffle? In baking souffles, I find that they start deflating from the moment I remove them from the oven. One chef suggested adding xanthan gum which is hard to find and quite expensive. Do you think arrowroot might work, or can you suggest another alternative to stabilize them?. Many thanks.
Try a small amount of cream of tartar instead of xanthan gum. Cheaper, more readily available, and the acid stabilizes the protein matrix.

Also, some tips from Better Homes and Gardens: use a collar, beat your egg whites to a stiff peak but remember to GENTLY fold them in, and don't open the oven door for at least 20-25 minutes to prevent cold air from collapsing the rising souffle.

And yes, even properly cooked souffles do deflate somewhat. Serve immediately and be gentle when removing from the hot oven - no banging the pan down onto the table.