Rich, creamy, and delicious! This gluten-free bechamel sauce is the perfect base for scalloped potatoes, macaroni and cheese, white lasagna, and SO much more!
Need a great bechamel sauce recipe for your gluten-free meals? This recipe is it!
Made from flour, butter, and milk, bechamel sauce is an essential part of SO many creamy comfort food recipes. (Think: gluten-free lasagna, mac and cheese, gratin, souffle, casseroles, and more!)
Bechamel sauce is so essential, it’s even known as one of the “mother sauces” in Italian and French cuisine!
Even though it’s made with just a few ingredients, it can be a little tricky to master. The best gluten-free bechamel sauce should be smooth and creamy. No clumps, not too runny, not too dry!
Finding a great gluten-free recipe for creamy white sauce is even trickier, since gluten-free flour soaks up more moisture than regular all purpose flour.
But don’t worry! I’ve tested this recipe again and again, until I arrived at the perfect gluten-free béchamel sauce recipe. Follow every step and you can’t go wrong!
Happy cooking!
Table of Contents
Why You’ll Love This Recipe
- Basic recipe for versatile cooking
- Classic white sauce flavor
- Smooth consistency
- Works with any gluten-free flour
- Use for creamy soups and casseroles
You also might like this recipe for gluten-free scalloped potatoes, gluten-free mac and cheese, gluten-free gravy and gluten-free alfredo sauce.
Ingredients You’ll Need
Here’s what you’ll need to make this bechamel recipe:
- Milk: Whole milk is ideal for this recipe, but you can use skim milk or 2% milk, if you’d prefer.
- Gluten-free flour: Any gluten-free flour will work for this recipe — it doesn’t have to be 1:1 baking flour.
- Butter: I like to use unsalted butter for this recipe, so you have more control over the salt being added to your meal.
- Salt: I like to use kosher or fine sea salt for my version of white sauce.
- Nutmeg: Freshly grated nutmeg or ground nutmeg will work for this gluten free white sauce.
For more gluten-free sauce recipes, check out this gluten-free spaghetti sauce, gluten-free enchilada sauce, gluten-free barbecue sauce and gluten-free teriyaki sauce.
How to Make Gluten-Free Bechamel Sauce
- Pour the milk into a microwave-safe measuring cup and microwave it for 1-2 minutes. (You don’t want the milk to boil, just warm it up so it isn’t cold milk. This will help create a smooth white sauce!)
- You’ll start by making a simple gluten-free roux.
- In a saucepan, melt the butter over medium heat.
- Whisk in the gluten-free flour, continue whisking for 2-3 minutes. (To cook off the raw flour taste.)
- Slowly pour in the warm milk, whisking constantly and vigorously to avoid creating any lumps.
- Bring to a gentle simmer over low heat and cook for a few more minutes until thickened, whisking occasionally. (This will take about 5 minutes.)
- Whisk in the nutmeg and salt. (You can also add black or white pepper, if you’d like). Season the creamy sauce to taste.
Storage Instructions
This gluten-free bechamel is best used right away. If you do want to store leftovers, keep them in an airtight container in the fridge. (However, the texture will change when you reheat it — you won’t have the same creamy consistency, and you may need to add more dairy milk.)
FAQ
Yes, bechamel sauce is typically made with wheat flour, which contains gluten. However, you can make a gluten-free version using gluten-free flour.
Yes, gluten-free flour is a great substitute for wheat flour in a simple white sauce like bechamel, or for a gluten-free roux.
You can use substitute gluten-free flour or corn starch for regular wheat flour in a white sauce recipe.
Expert Tips & Tricks
- Change your ratio: Even though the usual ratio for a bechamel sauce is 1 part flour to 1 part fat, I use a 2:3 ratio of gluten-free flour to fat for this gluten-free bechamel. (This is because gluten-free flour is typically denser and contains binding agents that cause it to thicken more.)
- Use any type of gluten-free flour: Use any gluten-free flour you like here! It doesn’t have to be a gluten-free 1:1 baking flour (though that will work). Any brand will produce a similar result!
- Cook out the raw flour: Cooking the gluten-free bechamel for 2-3 minutes (while whisking) helps remove the raw flour taste. Don’t skip this step!
- Warm the milk: Want a silky smooth gluten-free bechamel sauce? Warm the milk for a smoother consistency.
- Use fresh nutmeg: Freshly grated nutmeg is a great way to take your classic white sauce to the next level.
- Add cheese: Add 1/4 cup Parmigiano Reggiano cheese, if you’d prefer a creamy cheese sauce.
More gluten-free recipes
I hope you love this recipe as much as we do! If you try this gluten-free bechamel sauce, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Bechamel Sauce
Ingredients
- 3 tablespoons butter
- 2 tablespoons gluten-free flour
- 2 cups milk
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Pour the milk into a microwave-safe measuring cup and microwave it for 1-2 minutes. (You don’t want the milk to boil, just warm it up so it isn’t cold. This will help create a smooth sauce!)
- In a saucepan, melt the butter over medium heat.
- Whisk in the gluten-free flour, continue whisking for 2-3 minutes. (To cook off the raw flour taste.)
- Slowly pour in the warm milk, whisking constantly and vigorously to avoid creating any lumps.
- Bring to a gentle simmer and cook for a few more minutes until thickened, whisking occasionally. (This will take about 5 minutes.)
- Whisk in the nutmeg and salt. Season to taste.
Notes
Expert Tips & Tricks
- Change your ratio: Even though the usual ratio for a bechamel sauce is 1 part flour to 1 part fat, I use a 2:3 ratio of gluten-free flour to fat for this gluten-free bechamel. (This is because gluten-free flour is typically denser and contains binding agents that cause it to thicken more.)
- Use any type of gluten-free flour: Use any gluten-free flour you like here! It doesn’t have to be a gluten-free 1:1 baking flour (though that will work). Any brand will produce a similar result!
- Cook out the raw flour: Cooking the gluten-free bechamel for 2-3 minutes (while whisking) helps remove the raw flour taste. Don’t skip this step!
- Warm the milk: Want a silky smooth gluten-free bechamel sauce? Warm the milk for a smoother consistency.
- Use fresh nutmeg: Freshly grated nutmeg is a great way to take your classic white sauce to the next level.
- Add cheese: Add 1/4 cup Parmigiano Reggiano cheese, if you’d prefer a creamy cheese sauce.
Made this for my gluten free lasagne; it replaced the ricotta layer. Sauce was grass fed ground beef; top layer included goat mozzarella. 7 year old says it’s better than ANYTHING she’s ever had – including any flavor of ice cream!!
Ha! That’s so great! I’m glad your 7 year-old enjoyed it so much. That sounds like a delicious lasagne!
Thank you so much, this was exactly what I was looking for. It was so easy to make and delicious.
I’m so glad it’s helpful for you!
Mmm! I had this at a restaurant and had never heard of it. I fell in love with it. So good and you made it so easy. Thank you!
Bechamel sauce is a STAPLE! Who knew you could make it gluten free? This is awesome!