Bechamel Sauce – Cows Milk and Wheat/Gluten Free

Bechamel Sauce made without Cows Milk and wheat flour does taste different. This sauce is made with rice milk, which does have a sweet taste, however it can be used in recipes such as lasagna where there are other flavours. It may also help to add some salt or mustard to reduce the sweetness.


  • 500mL Rice Milk
  • 1 each: onion, carrot, celery stalk, chopped into large chunks
  • bayleaf
  • teaspoon of black peppercorns
  • 80g margarine
  • 40g cornstarch, sifted
  • salt or mustard (optional)


  • Put the milk, vegetables, bayleaf and peppercorns into a saucepan, bring to a gentle simmer then turn off the heat.
  • Leave milk for flavours to infuse then strain.
  • Melt the margarine then add the cornstarch, stirring until smooth.
  • Slowly stir in the milk over a low heat.
  • Once all the milk has been added keep stirring until the desired consistency has been reached.
  • Taste the sauce, if it is too sweet you can add some mustard or salt to counteract.

~ by aadbro on January 15, 2007.

3 Responses to “Bechamel Sauce – Cows Milk and Wheat/Gluten Free”

  1. Sounds interesting enough to me, and probably quite tasty!

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