Gluten Free White Sauce

The Ultimate Guide to Gluten-Free White Sauce and 3 Easy Variations

Please read food safely guidance to make sure you can use this recipe safely.

A classic white sauce is the backbone of so many comfort foods, from comforting lasagnes and mac and cheese to creamy parsley sauces for fish.

Traditionally, a white sauce starts with a roux made from butter and wheat flour. If you are gluten-free, you might have tried using 1:1 gluten-free flour blends, only to end up with a gritty texture or a sauce that splits.

The secret to the smoothest, glossiest gluten-free white sauce? Cornflour (known as cornstarch in the US).

Because cornflour has twice the thickening power of wheat flour, you need less of it, and it yields a velvety texture without any gritty residue. Here is how to master the base sauce and transform it into several delicious variations.

The Foolproof Gluten-Free Base White Sauce

Instead of frying the flour in butter first, the easiest way to use cornflour is the slurry method. This guarantees a completely lump-free sauce every single time.

Prep time: 5 mins | Cook time: 10 mins | Yield: Makes about 500ml

Ingredients:

• 500ml (2 cups) whole milk (or dairy-free alternative)
• 25g (2 tbsp) cornflour
• 25g (2 tbsp) butter (or vegan block butter)
• ¼ tsp salt
• Pinch of white pepper (or black pepper)
• Pinch of ground nutmeg (the secret to a authentic Béchamel!)

Step-by-Step Instructions:

1. Make the slurry: In a small bowl or cup, mix the cornflour with about 3 tablespoons of the cold milk taken from your 500ml total. Stir until it forms a smooth, liquid paste.
2. Heat the milk: Pour the remaining milk into a saucepan. Add the butter, salt, pepper, and nutmeg. Heat gently over medium heat until the butter melts and the milk is warm.
3. Thicken: Give your cornflour slurry one final stir (it settles quickly) and pour it slowly into the warm milk, whisking constantly.
4. Simmer: Keep whisking over a medium heat. As the milk reaches a gentle simmer, the cornflour will suddenly activate, and the sauce will thicken beautifully. Let it bubble gently for 1 to 2 minutes while whisking to ensure the starch is fully cooked.

Delicious Variations to Try

Once you have mastered the base, you can easily customise it to suit whatever dish you are cooking.

1. The Ultimate Gluten-Free Cheese Sauce (Mornay)

• Best for: Mac and cheese, cauliflower cheese, or pouring over gluten-free pasta.
• How to make it: Stir 100g of mature Cheddar cheese and 1 tsp of Dijon mustard into the hot base sauce after removing it from the heat. Stir until the cheese is completely melted and smooth. For an extra kick, add a pinch of smoked paprika.

2. Classic Creamy Parsley Sauce

• Best for: Gammon steaks, baked fish, or roasted vegetables.
• How to make it: Stir a large handful of finely chopped fresh flat-leaf parsleyand a squeeze of fresh lemon juice into the finished base sauce right before serving.

3. Rich Garlic & Herb Sauce

• Best for: A white-base gluten-free pizza, creamed spinach, or chicken pasta dishes.
• How to make it: Add 2 minced garlic cloves and 1 teaspoon of dried Italian herbs (or fresh thyme) to the milk and butter in Step 2 so the flavors infuse as the milk warms up.

Pro-Tips for Gluten-Free Sauce Success

• Keep it moving: Cornflour can settle and catch on the bottom of the pan quickly. Use a balloon whisk rather than a spoon to keep the liquid moving constantly.
• Fixing lumps: If your heat was too high and it clumped up, don’t panic! Simply pour the sauce through a fine-mesh sieve or give it a quick blitz with a stick blender to make it perfectly smooth again.
• Storage: If making ahead, press a piece of baking paper or clingfilm directly onto the surface of the sauce while it cools. This prevents a tough “skin” from forming on top. Keep it in the fridge for up to 3 days.

mrshawkinshouse

Gluten Free White Sauce-With Variations

Based on a simple white sauce this recipe allows you to make a variety of sauces from a simple base recipe.

Print Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Course: Main Course

Ingredients Method

Ingredients

  

• 500 ml 500ml whole milk
• 25 g cornflour
• 25 g butter
• Pinch of white pepper to taste
• Pinch of ground nutmeg

Method

 

1. Make the slurry: In a small bowl or cup, mix the cornflour with about 3 tablespoons of the cold milk taken from your 500ml total. Stir until it forms a smooth, liquid paste.
2. Heat the milk: Pour the remaining milk into a saucepan. Add the butter, salt, pepper, and nutmeg. Heat gently over medium heat until the butter melts and the milk is warm.
3. Thicken: Give your cornflour slurry one final stir (it settles quickly) and pour it slowly into the warm milk, whisking constantly.
4. Simmer: Keep whisking over a medium heat. As the milk reaches a gentle simmer, the cornflour will suddenly activate, and the sauce will thicken beautifully. Let it bubble gently for 1 to 2 minutes while whisking to ensure the starch is fully cooked.
5. Once you have made this base you can add some of the variations above if you like!