Silky, creamy, and smooth, this cheesy gluten-free bechamel sauce adds richness to any dish.
Bechamel sauce is a great and cheesy addition to any recipe that needs it. I first made gluten-free bechamel sauce for moussaka. It’s so creamy and rich – it definitely becomes the highlight of any dish!
Since bechamel sauce normally contains flour, it was nice to find a way to make it with gluten-free flour. Now, it’s an easy celiac-safe sauce that I can whip in in five minutes!
I have some allergies, so I like being clear about what allergens are in my food. I’m happy to say that this bechamel sauce is:
- Gluten-free
- Soy free
- Grain-free
- Low carb
I’ve made this sauce before for friends, and they couldn’t even taste that it was made with gluten free flour. I find that people who regularly eat gluten can often notice the difference, so it’s a great relief that I can make this safe for me to eat and unnoticeable for my gluten friends’ palettes.
What you need to make gluten-free bechamel sauce
- Butter
- Milk
- Gluten-free flour
- (Chedder) cheese
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Tips for making bechamel sauce
- Don’t let your bechamel sauce over-reduce, or it will become too thick. It will appear thinner when you cook it than when you let it cool down. If it cools and becomes too thick, reheat it and add a bit more milk, stirring continuously until it is a thinner consistency.
- The sauce should have a smooth consistency and be thick enough to coat the back of a spoon.
I use this sauce in my favorite gluten-free moussaka recipe.
Cheesy gluten-free bechamel sauce
Silky, creamy, and smooth, this cheesy gluten-free bechamel sauce adds richness to any dish.
Ingredients
- 1 ounce butter (30 grams)
- 2 teaspoons flour, gluten-free
- 7 ounces milk (200 mL)
- 4 ounces cheddar cheese (100 grams)
Instructions
- Melt the butter over medium-low heat in a small pot.
- Stir in flour and cook for 2-3 minutes.
- Add milk gradually, stirring until the sauce is smooth.
- Stir in the cheese and nutmeg. The sauce should be thick enough to cover the back of a spoon. It will further thicken once off of the heat, so do not overcook it. If needed, add more milk to thin the sauce.
Notes
Don’t let your gluten free bechamel sauce over-reduce, or it will become way too thick. It should have a smooth consistency and be thick enough to coat the back of a spoon.
Nutrition Information:
Yield: 5 Serving Size: 60 mlAmount Per Serving: Calories: 157Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 205mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 7g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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I tend to avoid creamy sauces thinking they are killers calorically, but this looks like it would be a good one to try.
Awesome gluten free version of a mother sauce! This was delicious!
I had been looking for a good way to make a roux that’s gluten free friendly and this looks perfect! Can’t wait to make this as the sauce for a gluten free lasagna I’m making tomorrow night!
I’m so happy to know I can make a bechamel sauce from gluten free flour, as I was just told that I should avoid gluten. Thanks so much for this recipe!!
thanks for this awesome Bechamel Sauce that’s Gluten-Free. I’ve been looking for one that doesn’t break easily!!