Bechamel Sauce Without All-Purpose Flour

Gluten Free Bechamel Sauce Recipe (Basic Gluten Free White Sauce)

One can use this gluten free bachamel sauce (pronounced “bay shuh mel) as a base for any white cream sauce. You may add spices, or puree in roasted red peppers, and more. Often times, when using potato starch to thicken sauces it tends to thin when reheated. I used tapioca starch in my recipe. What will you use? Be creative! Make a chili bechamel and stuff some crepes with ground beef and sauteed onion and peppers.


Gluten Free Bechamel Sauce Recipe (Basic Gluten Free White Sauce)


Yield: 1 1/4 cups

Gluten Free Bechamel Sauce Recipe (Basic Gluten Free White Sauce)

A gluten free bechamel sauce that will turn heads when they're told it's gluten free. Perfect when using Namaste Perfect Flour Blend!


  • 4 Tablespoons (1/2 stick) butter
  • 1 Tablespoon brown or white rice flour*
  • 1 cup milk (I used non-fat.)
  • Salt or sweeten, to taste


  1. Melt butter in skillet on medium high. Do not allow to burn.
  2. Whisk in starch/flour.
  3. Slowly pour in milk while whisking constantly.
  4. Cook and continue to whisk until it thickens. If it gets too thick, add more milk; if it too watery, mix a little cold water or milk with some flour/starch and pour in, stir until thickened.


UPDATE: The photo represents the use of tapioca starch, but I've found brown or white rice flour works best.

Visit Carla’s Gluten Free Online Store.

9 comments on “Gluten Free Bechamel Sauce Recipe (Basic Gluten Free White Sauce)Add yours →

    1. Moira,

      Arrowroot is gluten free. If you are gluten intolerant or have celiac disease check with the manufacturer about their procedures on how they prevent cross-contamination of gluten. More importantly, do they test for cross-contamination.


  1. Hi Carla
    I want to use this for a veggie lasagna. Not sure this will be enough. How would I increase it?
    Also, if you had to pick arrowroot, potato or tapioca, which would you use?

  2. I love bechamel sauce because it is so versatile. When I make mine, I always like to add a bit of nutmeg and/or a tiny bit of broth.

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