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Gluten Free Bechamel Recipe

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


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.


• 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)


  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.


  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. :)


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

Keywords: Gluten Free Bechamel