Gluten Free Bechamel Sauce

GF Bechamel Sauce

Gluten Free Bechamel Sauce

This creamy, delicious white sauce is anything but basic. I love this because I can replace the tomato sauce base for lasagna or any other pasta. I like to add veggies and use it as a gravy to cover yummy chicken cutlets.

This Gluten-Free Bechamel Sauce recipe can be made with or without dairy, and it always comes out beautifully.

WHAT IS BECHAMEL SAUCE?

Bechamel sauce is one of the five mother sauces of French cuisine. What is a mother sauce, you ask? A mother sauce is like a building block, when you add more ingredients it becomes a new sauce. It acts as a base for secondary sauces. For example, if you add cheese to bechamel, it becomes a cheese sauce!

Bechamel is made from a roux (equal parts flour and butter) that’s cooked with milk to make a creamy and smooth white sauce! The roux effectively thickens the milk until it’s thick enough to coat the back of a spoon. It’s then used to make mornay sauce, macaroni and cheese, gratins, and moussaka.

  • Unsalted Butter – you will need unsalted butter for this recipe. Provides a rich, creamy flavor and smooth texture. You can swap it with olive oil, if you can’t have butter or use vegan plant base butter.
  • Gluten-Free All-Purpose Flour – I recommend Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour because it’s what I used to test this recipe. All gluten-free flour blends have different ratios and ingredients to them, so results may vary if you use a different brand. To make this Low carb, use cream cheese with 1 teaspoon of xanthan gum and water.
  • Heavy Cream – helps the sauce become creamy and velvety. If you don’t like to use heavy cream, you can use whole milk. If you’re dairy free, use your favorite non-dairy milk in its place.
  • Chicken Broth- you can also use vegetable stock if you want.
  • Salt and Pepper– just a pinch to taste and enhance all the flavors.
  • Nutmeg – this is one of the traditional ingredients in béchamel sauce, and it’s used to provide a warm, slightly sweet flavor to the sauce.

RECIPE TIPS

  • Bechamel thickens as it cools. If it seems a little thin, just remember it thickens as it cools down. If it’s thick when it’s hot, it will be even thicker when it’s warm.
  • Don’t dump the milk in all at once. If you dump all the milk, non-dairy milk or heavy cream in at once, you may end up with a lumpy sauce! Gradually whisk it into the roux, making sure its smooth before you add more.
  • Consistency is a more of a preference thing. If you want the bechamel thick or spreadable, cook it longer. If you want it thin with a drizzle consistency, cook it less time.
  • It’s forgiving and easy to fix! If you made it too thick, whisk in a splash of milk or other non- milk listed above. If it’s too thin, continue cooking and whisking. It will thicken up.
GF Bechamel Sauce

Gluten Free Bechamel Sauce

This creamy, delicious white sauce is anything but basic. I love this because I can replace the tomato sauce base for lasagna or any other pasta. I like to add veggies and use it as a gravy to cover yummy chicken cutlets.
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Course Sauce
Cuisine French
Servings 6 servings
Calories 85 kcal

Ingredients
  

  • 4 tablespoons unsalted butter
  • 3 tablespoons gluten-free all-purpose flour
  • 2 cups whole milk non-dairy milk or heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 cup chicken or vegetable stock or broth
  • freshly ground pepper to taste.
  • freshly grated nutmeg to taste

Instructions
 

  • In a small saucepan, melt the butter over medium-low heat until completely melted.
  • Add the gluten free flour and whisk until smooth. Stir and cook the mixture for 2 minutes.
  • Heat the milk in the microwave or in another saucepan until hot, but not boiling. Carefully pour ½ cup of the milk into the butter mixture, whisking to avoid lumps.
  • Pour another ½ cup of the milk into the pan, stirring continuously.
  • Add the last ½ cup of milk and chicken stock (or broth), Stir until the mixture thickens and coats the back of a spoon.
  • If the bechamel is too thin, cook it a little longer. Bechamel thickens as it cools. It should be smooth and velvety. If you could it too long and it becomes too thick, stir in a splash of milk to thin it out.

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