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Gluten Free Bechamel Recipe

By alittleinsanity 1 Comment

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Gluten Free Bechamel

Bechamel (or classic white sauce) is one of the “mother” sauces of French cuisine, so it is fitting that I would have to figure out how to make a Gluten Free Bechamel to make a gluten free version of my Mother-in-Law’s lasagna.

In any case, I am still relatively new to the Gluten Free scene (I still haven’t tried many of Erika’s recipes yet), so it should be no surprise that I needed to do some experimentation before getting a wheat free white sauce I liked.

That being said, it turns out a gluten free bechamel isn’t all that difficult (and can even be made vegan and keto by swapping out a couple ingredients). I could have learned that pretty quickly by doing a little research online, but I want to be familiar with the gluten free flours and starches I am going to be using to develop new gluten free recipes.

After failed attempts using arrowroot powder, rice flour, and potato starch, I eventually settled on glutinous rice flour (also known as sweet rice flour).

The Tools & Ingredients you’ll need for this recipe are:


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Gluten Free Bechamel

Gluten Free Bechamel Recipe

  • Author: alittleinsanity - Shannon
  • Prep Time: 2
  • Cook Time: 6
  • Total Time: 8 minutes
  • Yield: 36 oz
  • Cuisine: Gluten Free
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Description

One of the 5 French “mother” sauces, Bechamel is often used in making lasagna, gratins, scalloped potatoes, moussaka, and mac and cheese. It’s also great for thickening gravies and creamy soups or as a base for a cheese sauce.


Ingredients

• 1/2 cup butter (or olive oil)

• 1/2 cup sweet rice flour (also known as glutinous rice flour)

• 1 quart of milk (or coconut milk)


Instructions

  1. Melt the butter (or heat the oil) in a saucepan over medium-low heat.
  2. Sprinkle the sweet rice flour over the butter (or oil).
  3. “Cook” the mixture for a minute or so while stirring constantly (preferably with a whisk).
  4. Add the milk and bring to a boil (still whisking).
  5. Simmer for 4 or 5 minutes while whisking.

Notes

  1. If you swap the butter with olive oil and the milk with coconut milk, your result will be both keto and vegan.
  2. The sauce will come together more readily and be less likely to be lumpy if the milk is warm when you add it.
  3. Being a bit lazy, I didn’t bother with a whisk, pre-heating my milk, or stirring as constantly as I ought to have. To remedy the lumpy mess I had after simmering my sauce, I poured my sauce into a mixing bowl and attacked it with my hand mixer. As a result, I still have a smooth velvety sauce to work with. :)

Nutrition

  • Serving Size: 6 oz
  • Calories: 240
  • Fat: 20 g
  • Carbohydrates: 10 g
  • Protein: 6 g

Keywords: Gluten Free Bechamel

Did you make this recipe?

Tag @aLittleInsanity on Instagram and hashtag it #aLittleInsanity

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Bechamel Recipe

  • Author: alittleinsanity - Shannon
  • Prep Time: 2
  • Cook Time: 6
  • Total Time: 8 minutes
  • Yield: 1.25 quarts
  • Cuisine: Gluten Free
Print Recipe
Pin Recipe

Description

One of the 5 French “mother” sauces, Bechamel is often used in making lasagna, gratins, scalloped potatoes, moussaka, and mac and cheese. It’s also great for thickening gravies and creamy soups or as a base for a cheese sauce.


Ingredients

• 1/2 cup butter (or olive oil)

• 1/2 cup sweet rice flour (also known as glutinous rice flour)

• 1 quart of milk (or coconut milk)


Instructions

  1. Melt the butter (or heat the oil) in a saucepan over medium-low heat.
  2. Sprinkle the sweet rice flour over the butter (or oil).
  3. “Cook” the mixture for a minute or so while stirring constantly (preferably with a whisk).
  4. Add the milk and bring to a boil (still whisking).
  5. Simmer for 4 or 5 minutes while whisking.

Notes

  1. If you swap the butter with olive oil and the milk with coconut milk, your result will be both keto and vegan.
  2. The sauce will come together more readily and be less likely to be lumpy if the milk is warm when you add it.
  3. Being a bit lazy, I didn’t bother with a whisk, pre-heating my milk, or stirring as constantly as I ought to have. To remedy the lumpy mess I had after simmering my sauce, I poured my sauce into a mixing bowl and attacked it with my hand mixer. As a result, I still have a smooth velvety sauce to work with. :)

Nutrition

  • Serving Size: 6 oz
  • Calories: 240
  • Fat: 20 g
  • Carbohydrates: 10 g
  • Protein: 6 g

Keywords: Gluten Free Bechamel

Did you make this recipe?

Tag @aLittleInsanity on Instagram and hashtag it #aLittleInsanity

Melted Butter

Butter and Sweet Rice Flour

Almost a Gluten Free Roux

 

Related

56 shares
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Filed Under: Gluten Free, No Artificial Colors, Nut Free, Recipes, Recipes by Meal Type, Recipes by Special Diet, Sugar Free, Vegetarian Tagged With: all natural, gluten free, healthy, homemade, vegetarian, wheat free

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Hi! I'm Shannon. Newlywed, Serial Immigrant, Recipe Creator, Theater Enthusiast... Here you'll find my collection of Gluten Free Recipes, many of which are adaptable for many Special Diets including: Dairy Free, Egg Free, Vegan & more, using Whole Food Ingredients whenever possible.

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Newlywed, Serial Immigrant, Recipe Creator, Theatre Enthusiast... Most likely to be found in the Kitchen licking the beaters.

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