Gluten free béchamel sauce

    20 min

    This sauce is very near to a classic white sauce, a little less rich, and since it is thickened with cornflour, it is gluten free, so you can substitute it in dishes when you prefer not to use wheat.

    Cumbria, England, UK
    108 people made this

    Serves: 4 

    • 600ml semi-skimmed milk
    • 4 tablespoons gluten free cornflour
    • 1 onion, halved
    • 1 bay leaf
    • 6 black peppercorns
    • 1 pinch grated nutmeg
    • salt and pepper

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Stir a few tablespoons of the milk into the cornflour in a small jug; set aside.
    2. Pour the remaining milk into a heavy-based saucepan and add the onion, bay leaf, peppercorns and nutmeg. Bring just to the boil over a moderate heat, then remove from the heat, cover and set aside to infuse for 10 minutes. Strain the flavoured milk and return it to the saucepan.
    3. Whisk a few tablespoons of the warm infused milk into the cornflour mixture, and add this mixture to the saucepan. Bring to the boil, stirring until the sauce thickens, and simmer for 2 minutes.
    4. Taste and add salt and pepper (use white pepper if you prefer to avoid black specks in the sauce). Serve or use immediately.

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    Reviews in English (1)


    Works perfectly. A nice alternative to a butter based béchamel. Not being a fan of bay leaf, I left it out. Thank you for the recipe  -  13 Dec 2015