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Gluten-Free Bechamel Sauce Recipe-3084

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Classic bechamel sauce starts by making a roux and gradually adding milk, whisking all the time to avoid lumps. However, if you have some gluten-free roux prepared, simply whisk into the boiling milk.


  • 2½ cups milk
  • Few slices of carrot and onion
  • 3 black peppercorns
  • Sprig of thyme
  • 4 parsley stalks
  • ½ stick (2oz) butter
  • 2½ tablespoons cornstarch
  • ¼ cup (1oz) rice flour
  • Salt and freshly ground black pepper


Put the milk into a saucepan with the carrot, onion, peppercorns, thyme, and parsley. Bring to a boil, simmer for 4-5 minutes, remove from the heat and cool. Strain the vegetables.

Melt the butter in a saucepan and stir in the cornstarch and rice flour. Combine the mixture with a wooden spoon and cook for 2 minutes over a low heat. Pour in the milk, whisking continuously, and allow to thicken. Taste for seasoning and adjust if necessary.

For a thinner sauce, add a little extra milk until you achieve the required consistency.

© 2005 Darina Allen Kearney and Rosemary Kearney

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings and includes 1/2 teaspoon of added salt.

83kcal (4%)
59mg (6%)
0mg (0%)
56mcg RAE (2%)
15mg (5%)
119mg (5%)
3g (17%)
6g (9%)
0mg (0%)

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