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.
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.
What are the ingredients for gluten-free white sauce?
Butter or olive oil
Gluten-free flour blend
Milk (dairy, unflavored + unsweetened coconut or almond)
Freshly grated nutmeg & salt
The recipe for this Bechamel Sauce & recipes using the sauce!
Four Cheese Ravioli in Brown Butter Sage Sauce