Published on 11th March 2019

Recipe extracted from The Ultimate Gluten-Free, Dairy-Free Collection by Grace Cheetham. Published by Nourish Books. Due for publication April 2019. 

Serves 4 
Prep: 15 mins plus 15 mins soaking and 10 mins cooling
Cook: 35 mins 


  • 30 g/1 oz /heaped 1 cup dried porcini mushrooms
  • 50 g/1 ¾ oz/3 ½ tbsp dairy-free margarine, plus extra for greasing
  • 1 garlic clove, crushed
  • 2 ½ tbsp brown rice flour 
  • 25 g/1 oz/3 tbsp cornflour (corn starch)
  • 500 ml/17 fl oz/2 ¼ cups dairy-free cream 
  • 5 eggs, separated 
  • 100 g/3 ½ oz/1 cup grated dairy-free cheese 
  • Sea salt and freshly ground black pepper 


  • Put the porcini in a small bowl, cover with boiling water and leave to soak for 15 mins. Drain and discard the liquid. Grease six 275 ml/9 ½ fl oz soufflé dishes with margarine.
  • Melt the margarine in a heavy-based saucepan over a medium heat. Stir in the garlic and cook for about 30 secs. Stir in the rice flour and cook for a further 2-3 mins. Mix the cornflour (corn starch) with 2 tbsp water in a bowl and pour into the pan, then add the cream and cook for about 10 mins, stirring frequently, until the mixture has thickened. Transfer to a mixing bowl and leave to cool for 10 mins.
  • Preheat the oven to 200C/400F/gas 6. Beat the egg yolks and add to the cream mixture. Add the drained mushrooms and grated cheese, season with salt and pepper and mix well.
  • In a clean bowl and using an electronic mixer, whisk the egg whites until stiff peaks form. Whisk one-third of the egg whites into the cream mixture until well blended. Then, using a metal spoon, carefully fold in the remaining egg whites and mix well, being careful not to overmix and knock the air out of the mixture.
  • Pour the mixture into the prepared soufflé dishes and bake for 20 mins, or until golden brown on top and well risen. Serve immediately.

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