Gluten-Free Bechamel Sauce

This Gluten-Free Bechamel Sauce recipe can be made with or without dairy, and it's always a winner. Use this Gluten-Free White Sauce o make Mornay sauce, cheese sauce, or any other deliciously creamy dishes.

Recipe by K.C. Cornwell on February 21, 2019

Prep time: PT5M

Cook time: PT20M

Rating

4.52 stars (124 reviews)

Keywords

Bechamel, cream sauce recipe, sauce

Ingredients

5 tablespoons butter -OR- 4 1/2 tablespoons olive oil
4 tablespoons Gluten-Free Flour blend -OR- 2 tablespoons rice flour + 2 tablespoons tapioca flour
4 cups milk (dairy, unflavored + unsweetened coconut or unflavored + unsweetened almond (such as Elmhurst) or rice milk)
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

Cuisine

French

Steps

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.

Nutitrion

Serving Size: 1 serving
Calories: 197 kcal
Carbohydrates: 11 g
Protein: 6 g
Fat: 15 g
Saturated Fat: 9 g
Trans Fat: 0.4 g
Cholesterol: 45 mg
Sodium: 912 mg
Sugar: 8 g
Unsaturated Fat: 5 g

Reviews

Ingrid Urstadmyhr on 2025-10-10 (5 stars):
I found out I’m celiac about 3 weeks ago and I lost my ground completely. I’m trying to adapt to a new diet and I really appreciate this kind of recipe. I love lasagna with bechamel because my mom always made like that. I tried your recipe tonight when I made a gluten free lasagna with my husband. I used a mix of GF flour and did exactly what you said. It turned out delicious! It got a very nice texture, thick the way I like! The GF lasagna was a success and I thank you for sharing your recipe!! <3
813 BET on 2025-08-22 (5 stars):
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Jessie on 2023-02-05 (3 stars):
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.