Nothing is more versatile in your dishes than a great Bechamel Sauce! It's so easy to make Gluten-Free too!
Yes, you can make a great Gluten Free White Sauce! No one will ever know it's gluten-free.
Above the sauce is smooth and almost done but is still too thick and needs another ladle of milk.
This picture is how it will look just after blending the flour into the butter. Slowly add the first ladle of milk and whisk like crazy. The trick to a great sauce is to keep whisking the entire time, going slowly, and adding milk as needed.
Gorgeous Gluten Free Bechamel Sauce (White Sauce)
Ingredients:
Instructions:
Above the sauce is smooth and almost done but is still too thick and needs another ladle of milk.
Ingredients:
- 3 tablespoons of butter
- 5 tablespoons of Gluten Free Glutinous (Sweet) Rice Flour
- 2 1/2- 3 cups of 2 % milk or dairy-free milk of your choice
- Salt, pepper
- Spices of your choice. We like a little minced roasted garlic mixed in
- Parmesan or Cheddar cheese- optional (or try Goat cheese for a dairy-free option)
Instructions:
- Melt the butter in a large heavy saucepan or cast iron skillet over medium heat
- Sprinkle in the flour over the butter and whisk until incorporated and the roux starts to bubble
- Add a ladle of milk and whisk quickly to blend and smooth. Cook for a few minutes until the sauce thickens and then add a ladle at a time, continue to whisk, simmer and thicken before you add more.
- Keep cooking and whisking until you have a smooth but not runny texture when finished. Now you can add cheese, spices, etc. Use your sauce in any recipe that calls for a white sauce, like pasta, casseroles, meat pies, or gravy!
I used goat milk kefir instead of cow's regular milk and this added a great tang to the white sauce - if you like goat's milk I would try using kefir in the sauce.
ReplyDeleteSorry I missed your comment. That sounds wonderful. I've been meaning to give goat milk a try. I know our dairy free readers will appreciate the tip. Thanks for commenting!
DeleteI make my sauce in the microwave. Melt butter, add flour. Mix. Warm milk slightly and add all of it to butter/flour mixture. Cook for 3 min. Stir. Keep cooking at 3 min intervals and stirring each time until done. Never burns and you can do other things while it is cooking. Always works and is easy.
ReplyDeleteWhat a great idea! I do like the bit of color you get on the roux from the stove though. Thanks for the tip.
DeleteHi Ali, this sounds perfect for myself and my mum. Just thought I'd let you know: Cheddar cheese is Lactose free, because of the boiling process it goes through that gets rid of the Lactose sugar in the dairy.
ReplyDeleteHi Hope, thanks for the info! Have a wonderful day
DeleteI've just made this, and am totally thrilled! I'd been avoiding all recipes with white sauce because I just assumed GF flours would give a strange flavour. This is actually amazing. I added lime juice and garlic to mine.
ReplyDeleteHi Laura, I use it for everything and add garlic often too. The lime juice sounds interesting! I'm so glad you like it! I also use the glutinous white rice flour for gravies. Works like a charm. Thanks for commenting! xx
DeleteGoat dairy is still dairy, anyone who has an issue with dairy can easily still have an issue with goat dairy, although they might not. I've sadly been served 'dairy free' dishes that had goat cheese hidden in them at restaurants, not cool.
ReplyDeleteThanks for the recipe though, will be using glutinous rice flour next time I'm making a béchamel :-)
What a great sounding recipe -- question though, I don't have the glutinous rice flour, would coconut or almond flour work? Thank you!
ReplyDeleteThank you for the recipe! Being gluten free, I was missing lasagna. With your bechamel recipe,(using whole milk and freshly ground nutmeg) I am enjoying it with rice noodles.
ReplyDeleteThanks for the recipe; I doubled it and it worked great.
ReplyDelete