Gluten Free White Sauce Bechamel Recipe
Gluten-free white sauce is one of the five “mother sauces” of French cuisine and also is referred to as Bechamel sauce. This basic sauce recipe makes a deliciously creamy white sauce. That can be adapted into many different variations and uses. It is a must-know recipe, whether you follow a gluten-free diet or not.
A simple combination of gluten-free flour, butter, salt, and pepper with milk becomes a gluten-free version of a classic white sauce. With a few substitutions, this gluten-free recipe can easily become vegan-friendly as well.
Please note that this post contains affiliate links and I may possibly earn a commission on qualifying purchases at no extra cost to you as I am an Amazon associate.
Jump to:
Why You Need to Know How to Make Gluten Free White Sauce
How to Make a Dairy-Free/ Vegan White Sauce
Instructions: How to Make Gluten Free White Sauce
Variations for this Gluten-Free Béchamel Sauce
Troubleshooting: Things to Know
Why You Need to Know How to Make Gluten Free White Sauce
This gluten free white sauce is very simply made with just a few ingredients. But it is called a mother sauce for a reason. Once you know how to make this sauce, you can alter it and use it in so many other ways!
You first make a roux by melting butter (or another type of oil) and adding flour (gluten-free in this case). After that has cooked for about a minute, you slowly whisk in milk. Stir constantly and keep over medium heat until it has thickened.
One of the first cookbooks I got for our wedding 15 years ago was the Betty Crocker Bridal edition cookbook. The page to their white sauce recipe in that book still shows a lot of wear.
The traditional version uses all-purpose flour (wheat flour) and milk. I have found that in making the recipe gluten-free, the measurements need some adjusting so it is not too thick.
Simple Ingredients
- Butter. Kerry Gold is a favorite here.
- Gluten-free flour. I use King Arthur’s blend. King Arthur, Measure for Measure Flour
You can also try different types of gluten-free flour like white rice flour, brown rice flour, sweet rice flour, or other types of blends that you may have on hand.
Although, a gluten-free flour blend that is high in starches can make for a gummy sauce. Check your packaging ingredients for arrowroot starch, cornstarch, tapioca starch, or potato starch. If any of those are listed early on in the ingredient list, you may need to adjust the amount of gluten-free flour in the recipe.
- Salt
- Black Pepper or white pepper if you don’t want to see the specks of black.
- Whole Milk is my preference, but you could try 2% or heavy cream depending on what outcome you want.
A traditional Béchamel sauce calls for nutmeg as well, but I omit it. Feel free to try it with it though for a true classic béchamel sauce.
Tip: Corn starch is not an adequate substitution for a gluten-free flour blend. It will be way too thick.
How to Make This Gluten-Free Sauce into a Dairy-Free/ Vegan White Sauce
You can easily make this gluten-free white sauce recipe into a dairy-free/ vegan version by swapping the key ingredients (butter and milk) for your favorite dairy-free milk and butter alternatives.
Some options to use to make this dairy free gluten free white sauce are:
MIYOKO’S CREAMERY Organic Salted Vegan Butter (contains cashew milk).
Oatly Original Oat Milk or 365 by Whole Foods Market, Almond Milk
Feel free to try any of your favorite plant-based milk. The idea here is to use alternative ingredients that don’t have a strong flavor profile. I wouldn’t suggest using coconut oil or coconut milk unless the dish you are creating lends itself to having a coconut flavor.
What Equipment is Needed to Make This Gluten-Free Basic White Sauce
A medium saucepan. Duxtop Professional Stainless Steel Sauce Pan with Lid
Tip: I like one with a heavy bottom to help distribute the heat better. It helps to prevent burning.
Wooden spoon or Saute Paddle. OXO Good Grips Saute Paddle
Whisk Classic Utility Whisk
Liquid measuring cup. Pyrex 3 Piece Glass Measuring Cup Set
Dry ingredient measuring spoons. Measuring Spoons
How to Make Gluten Free White Sauce: Instructions
The instructions for this gluten-free béchamel sauce are fairly simple but it does need your full attention. If you walk away, it can burn quickly. If you don’t stir often enough, the sauce can become clumpy. But stick with it, because it is definitely worth it!
See full instructions, with measurements in the recipe card below.
- In a medium saucepan, melt butter over low to medium-low heat.
- Stir in gluten-free flour, salt, and pepper into the melted butter.
- Cook over medium heat, stirring constantly until the mixture is bubbling and smooth.
- Remove from heat.
- Slowly pour in the milk about 1/2 cup at a time, while constantly whisking to help avoid clumps.
- Return to the heat and bring to a boil, stirring constantly. (Make sure to scrape the corners and whisk any flour there into the mixture as well.)
- Boil for 1 minute while stirring, until the mixture is thickened.
- Remove from heat and use promptly.
Variations for this Gluten-Free Béchamel Sauce
Here are some ideas of different ways to flavor this basic recipe. The main ingredients stay the same but amounts vary or there is an addition of a spice/ herb.
Gluten-Free Cheese sauce:
Add 1/4 tsp of ground mustard when you add the gluten-free flour, salt, and pepper. After the sauce has come to a boil and you have stirred the sauce for one minute, stir in 1/2 cup of shredded cheese that melts well. Continue stirring until it is fully combined. Makes about 2 cups when added to the sauce recipe as written. Serve with eggs or cooked vegetables.
- Suggested cheeses: cheddar cheese, Colby jack cheese, Monterey jack cheese, pepper jack cheese for some spice, parmesan cheese (shredded, not powdered), or Gruyere cheese. Mozzarella cheese can work too but it’s almost too melty, try 1/4 of a cup along with another 1/4 cup of a different type of cheese.
Thick gluten free white sauce
To make a thicker gluten-free white sauce decrease the milk from 1 1/2 cups to 1 1/4 cups or 1 cup, depending on how thick you want it in the end.
Thin gluten-free white sauce
For a thinner sauce, increase the milk to 1 3/4 cups or all the way up to 2 cups depending on the desired end result.
Onion Sauce:
Sautee 1/4 cup of finely diced onions in the butter while it melts. Make sure the heat is set to low so the onions don’t burn.
- Sometimes when I make an onion sauce, I need to increase the butter a little bit by 1 tablespoon. If it looks like there isn’t much butter left after cooking the onions, add another tablespoon of butter or olive oil before continuing with adding the gluten-free flour.
Curry sauce:
Stir in 1/2 teaspoon curry powder when you add the gluten-free flour, salt, and pepper. Continue the recipe as written. Goes well with lamb, chicken, or shrimp.
Dill sauce:
Stir in 1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill weed when adding in the gluten-free flour, salt, and pepper. Continue the recipe as written. Serve with fish.
How to Store This Basic Sauce
Most of the time you would be making this gluten-free Béchamel sauce to be used immediately. But if you would like to make it ahead of time, simply store it in an airtight container for 2-3 days.
With gluten-free sauce, it tends to thicken as it gets cold. To reheat it, place it back into a medium-sized saucepan and add some more milk as it warms till you get the desired consistency.
Can this gluten-free white sauce be frozen?
I would not suggest freezing it. The consistency would not be ideal.
Troubleshooting: Things to Know
- Make sure to be stirring very often, during each phase of the recipe.
- Add milk in slowly, 1/2 a cup at a time to avoid clumps.
- Continue cooking till it is thick enough to coat a spoon.
- If it is too thick, add some more milk
- If there are clumps of flour, and whisking doesn’t help, you can strain it through a fine mesh colander.
FAQs
Will gluten-free flour thicken a white sauce?
Yes! As this recipe shows, I like using King Arthur’s gluten-free measure for measure blend.
Does white sauce contain gluten?
A classic white sauce does contain gluten because it is traditionally made with wheat flour. But you can substitute gluten-free flours or blends for the all-purpose gluten-full versions. Try this recipe above for a delicious white sauce that is gluten-free.
What to Serve this Sauce With:
You can use this sauce to make all sorts of dishes! It has the basic building blocks to make any of these options a success.
Gluten free white sauce for gluten free pasta
Easy Gluten free white sauce for cauliflower
Gluten free white sauce for lasagne
Gluten free white sauce for scalloped potatoes
Other Recipes You May Enjoy:
I use a roux in both of these recipes to help thicken up the soup.
Gluten-Free Creamy Chicken Noodle Soup: Better Than Grandma’s is a delicious gluten-free version of a classic favorite.
Chicken and Wild Rice Soup-Recipe Gluten Free Do you ever miss just grabbing some hearty, cozy chicken wild rice soup from Panera? Their version is not gluten-free, but mine is!
More Gluten-Free Sauce Recipes:
Easy Homemade Red Gluten Free Enchilada Sauce Recipe This easy homemade gluten-free enchilada sauce recipe comes together quickly with just a few pantry staples. It is a flavorful sauce for Mexican food and has better ingredients than many store-bought enchilada sauces.
Closing Thoughts
I’d love to hear what you are going to make with this gluten free white sauce! Leave me a comment below so I know what you’ve got cooking. 🙂 And if you enjoy it, I’d love for you to come back and give it a 5 star review!
Gluten Free White Sauce Béchamel
Equipment
- medium saucepan
- Wire Whisk
- Wooden Spoon
- liquid measuring cup
- measuring spoons
Ingredients
- 2 tablespoons butter
- 2 tablespoonsa gluten-free flour blend King Arthur measure for measure
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups whole milk
Instructions
- In a medium saucepan, completely melt 2 tablespoons butter over low to medium-low heat.
- Stir in 2 tablespoons gluten-free flour to the melted butter
- At the same time, also add in 1/4 teaspoon salt, and 1/8 teaspoon pepper into the melted butter.
- Cook over medium heat, stirring constantly until the mixture is bubbling and smooth.
- Remove from heat.
- Slowly pour in the milk about 1/2 cup at a time, while constantly whisking to help avoid clumps.
- Return to the heat and bring to a boil, stirring constantly. (Make sure to scrape the corners and whisk any flour there into the mixture as well.)
- Boil for 1 minute while stirring, until the mixture is thickened.
- Remove from heat and use promptly.
Notes
- Make sure to be stirring very often, during each phase of the recipe.
- Add milk in slowly, 1/2 a cup at a time to avoid clumps.
- Continue cooking till it is thick enough to coat a spoon.
- If it is too thick, add some more milk
- If there are clumps of flour, and whisking doesn’t help, you can strain it through a fine mesh colander.
My husband was just saying we should try a meal with alfredo sauce because our kids haven’t had it before. Is alfredo a variation of this?
It won’t make a traditional alfredo sauce but I have added shredded parmesan cheese to make a sauce that is sort of like alfredo sauce before. But alfredo uses heavy cream, butter, parmesan cheese, and garlic, rather than making a roux with flour.