This Gluten-Free Bechamel Sauce recipe can be made with or without dairy, and it always comes out beautifully.
Bechamel (it's actually Béchamel, but who really uses that?) is one of the five "mother sauces" of French cuisine.
When I first went gluten-free, I swear it was in every damn recipe I was trying to convert. It's really just a creamy white sauce that can be used as a base for all kinds of things. It's layered in lasagna, macaroni and cheese, creamy soups - you get the drift.
What do you need to make gluten-free Béchamel?
I usually use my favorite gluten-free flour blend to make it, along with butter or olive oil and unsweetened coconut milk, because that's what we always have on hand. You'll notice I use a little less olive oil when I make it dairy-free. That's because the consistency is different than butter. I've found that olive oil works better than coconut oil in a dairy-free version of this recipe.
Which flour is best for gluten-free white sauce?
We use a gluten-free all purpose flour blend in this recipe. Our favorites are Pamela’s Gluten-Free Artisan Blend or King Arthur Gluten-Free All-Purpose blend (not the King Arthur Measure for Measure blend). You want a blend with starches like tapioca, potato or corn, but no or limited gum-binders. You can also use rice flour + tapioca flour - our favorite rice four is Mochiko Sweet Rice Flour from Koda Farms.
What are the ingredients for gluten-free white sauce?
- butter or olive oil
- gluten-free flour blend
- milk (dairy, unflavored + unsweetened coconut or almond)
- salt
- freshly grated nutmeg
So, what should you use your gluten-free Bechamel on?
While "everything" probably isn't a reasonable answer, it's pretty close. You can make the Pioneer Woman's Mac & Cheese, using this sauce and some GF elbow noodles (I like Jovial for dried, Manini's for fresh). You can recreate Ina Garten's Cauliflower Gratin or make my gluten-free Cauliflower in Béchamel. And who doesn't want their cauliflower dressed up in Ina's creamy cheese sauce? It's the base for Nigella Lawson's "Big Pasta" with Mushroom, Garlic, Parsley and Thyme, and if there was anything besides the word "Nigella" that makes me want to try a recipe, "Big Pasta" is probably it.
Now that you have basic gluten-free white sauce - let's make white lasagna!
Bechamel is also the key to my White Lasagna. It's loaded with mushrooms, spinach and artichokes, and it is next-level, no I'm not kidding, tell red sauce to take a backseat, all-the-way good.
The recipe fills an 8x8 baking dish, but you'll wish you made a double batch. So go ahead and double it up. Promise. You might want to make one to freeze for later too.
Let's go!
OK, I think you're ready. Give this Gluten-Free Bechamel Sauce recipe a try, and let me know what you think. Martha Stewart's Croque Madame recipe better watch out, because here you come!
You may also want to check out my post & video on How to Make Gluten-Free Roux. Because that gravy ain't gonna thicken itself, folks.
Gluten-Free Bechamel Sauce
Ingredients
- 5 tablespoons butter -OR- 4 ½ tablespoons olive oil
- 4 tablespoons Gluten-Free Flour blend -OR- 2 tablespoons rice flour + 2 tablespoons tapioca flour
- 4 cups milk dairy, unflavored coconut or unflavored almond
- 2 teaspoons salt
- ½ teaspoon freshly grated nutmeg
Instructions
- In a medium saucepan, heat the butter over medium-low heat until melted (or warm oil). Add the gluten-free flour and whisk until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
- Meanwhile, heat the milk in a separate pan (or Pyrex) until just about to boil.
- Add the hot milk to the flour mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat.
- Season with salt and nutmeg, and set aside until ready to use.
Video
Notes
Nutrition
Use this Bechamel to make delicious casseroles, mac & cheese, and more. I love it for country-style sausage gravies and in lasagna.
Gluten-Free Baked Macaroni & Cheese, we're ready.
Frequently Asked Questions about Gluten-Free Béchamel:
Yes! Béchamel is the French name for white sauce. This gluten-free version can be used as in all bechamel or white sauce applications, including as a base for sauces, gravy, or to coat pasta.
No, unless you make it that way! Most white sauce at restaurants is made with traditional/conventional flour.
Yes, but not if you want to use a traditional bechamel recipe or you want the standard consistency for the sauce. The best option is using a GF flour blend with the fat + milk ratios listed here.
Yes! You can make gluten-free roux with a GF flour blend and butter or olive oil, use our Gluten-Free Roux recipe to see how.
We use a gluten-free all purpose flour blend in our bechamel. Our favorites are Pamela’s Gluten-Free Artisan Blend or King Arthur Gluten-Free All-Purpose blend. You want a blend with starches like tapioca, potato or corn, but no or limited gum-binders.
Our gluten-free recipe offers a version using olive oil for the fat and unsweetened coconut milk. Be sure to adjust the fat measurements when using olive oil in place of butter.
kf says
Loved it!- it Turned out amazing- i used less salt but otherwise followed the recipe. how long can it keep for in the fridge?
K.C. Cornwell says
I would say 3-4 days tightly covered in the fridge! You may have to thin it slightly when you heat it. So glad you love it!
John Prowse says
Could you substitute white wine for some of the milk to make a white wine sauce? If so, would you add it before or after the milk, and would you heat it? Could stock be used similarly? Could minced garlic be sautéed in the butter/oil before adding the flour?
Mary says
Try those variations and let us know how it turned out ❤😁
Gael Telford says
Is this suitable to freeze?
Donna says
Best bechamel sauce ive made. I just add cheese when making tuna mornay
K.C. Cornwell says
I'm so happy you love the recipe - thank you for letting us know!!
K.C. Cornwell says
So happy you love it!!
Chanel says
Thank you K.C. this is the the best GF sauce that I have made! I added extra brown rice flour, as I prefer a quicker sauce, and I used <4 cups of almond milk. Although, I could have used 4 cups of milk. I didn’t have nutmeg. I added cheese and mustard powder to make mac & cheese and it is perfect.
K.C. Cornwell says
I am SO HAPPY you loved it!! Thanks for letting us know!
Kathy says
K.C. this sounds wonderful, can you tell me how many serves and if it would be suitable for a potato bake?
K.C. Cornwell says
It's totally suitable for a potato bake. As far as how many it serves - that depends entirely on what you're using it for. The Yield is about 3.5-4 cups.
Cassandra Malone says
Be careful substituting with unsweetened almond milk. Even though it is unsweetened this made the bechamel taste sweet. Otherwise, it is a thick rich sauce. Look forward to trying this again for a Tuna Mornay.
Jimi Paul says
How do you deal with the gums added to GF Flour blends? Every blend I've tried to make a roux with that has xanthin or guar gum, turns into a lumpy dumpling. And not in a good way. . Adding more liquid just makes a lumpy dumpling in hot thin liquid.
Patricia says
Use half rice flour, half tapioca flour as suggested in the recipe. It worked beautifully for me. I used Bob’s Red Mill flours.
Jessie says
I cant seem to get this recipe to work. I’m using 2 tbsp brown rice flour, 2 tbsp tapioca flour, 4 1/2 tbsp corn oil, and I’ve tried using coconut milk as well as walnut milk.
Each time as soon as I add the hot milk (as much as a cup or as little as a tbsp), it immediately clumps up and breaks. Neither my wife nor I can figure out what’s going on.
Liz Hart says
Just some thoughts -
Are the flours you're using a fine grind? This can vary between brands.
Are you using level tablespoons of flour? A rounded Tbsp would be too much.
Is your walnut milk thoroughly strained?
A little more oil in roux might be easier. A Tbsp or less.
You might try this approach
In a mixing bowl or measuring cup, add a tiny amount of the roux to a small amount of hot milk. Perhaps 1/4 tsp roux into 2 Tbsp milk. When thoroughly combined, whisk in 1/4 cup hot milk, then a tsp or less of roux. At this point you should have a good emulsion. Add another 3/4 cup milk, and the rest of the roux. When thoroughly blended, add the rest of the milk.
Experiment with perhaps 1/4 recipe to see if this works. My bechamel experience is with regular flour and dairy milk.
Liz Hart says
Jessie - if you try my suggestions in the last reply, please comment here how well they work. I'd appreciate hearing about your experiences.
Amy says
I need to use up my milk. Can you make a bigger batch and freeze this white sauce recipe? Thank you
K.C. Cornwell says
Yes, it freezes well.