Gluten Free White Sauce {Bechamel}
This easy gluten free white sauce (bechamel sauce) is so quick to whip up. A smooth and creamy sauce perfect for pies, veg and meats, made using 3 simple ingredients.
Servings: 4 people
Equipment
Ingredients
- 50 g unsalted butter
- 50 g gluten free plain flour
- 500 ml milk
- Salt and pepper
Instructions
- Place a large saucepan on a low heat and add the butter.
- Once melted, add the flour and use a whisk to mix together into a thick paste. Continue to cook for around 30 seconds to one minute, stirring constantly.
- Pour in approximately 100ml of the milk and continue stirring until it forms a smooth, thick paste with no lumps.
- Continue to add the milk, around 100ml at a time, stirring constantly. Each time, only add the next lot of milk when all the lumps are gone. Once all the milk has been added, you should have a smooth, thick white sauce.
- Continue to stir until it starts to bubble, simmer for 30 seconds, then turn off the heat. Generously season with salt and pepper and stir well.
Notes
- TOP TIP: Don't rush and add all the milk in one go, this will make the sauce lumpy. Adding it gradually is what stops you getting clumps in the sauce.
- Storing: Any leftover gluten free white sauce can be portioned into tubs and either refrigerated for up to 5 days or frozen. Reheat before serving.
- Reheating: When cooled this bechamel sauce will thick. To reheat, stir well when reheating in a pan (or stir regularly if microwaving) and add a little extra milk if you need to thin it out.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find a visual aid helps.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this bechamel sauce and love it. It really helps support my blog and get the recipe out there to more people!
Nutrition
Serving: 1portion | Calories: 213kcal | Carbohydrates: 16g | Protein: 5g | Fat: 14g
