The gluten-free béchamel can be easily prepared using maizena (cornstarch), rice flour or potato starch, resulting in a creamy sauce perfect for lasagna, cannelloni and baked pasta suitable for people with celiac disease. Making gluten-free béchamel at home is quick and simple: instead of all-purpose flour you can use a starch such as maizena (cornstarch) or potato starch, which have a strong thickening power. Alternatively, I sometimes make the béchamel with fine rice flour and the results are always excellent.
Although ready-made gluten-free béchamel can now be found in stores, I still prefer to make it at home to have a more natural product without preservatives and because this way I can adjust its thickness depending on the use: thinner for no-boil lasagna sheets, thicker and firmer if it will be added to a timbale, for example.
In this guide we’ll see how to prepare gluten-free béchamel with different thickeners: maizena, rice flour and potato starch.
If you are looking for a lighter gluten-free version, you can also try the béchamel without butter and oil, or the quick microwave béchamel.
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 413.91 (Kcal)
- Carbohydrates 29.55 (g) of which sugars 12.33 (g)
- Proteins 8.52 (g)
- Fat 29.94 (g) of which saturated 19.29 (g)of which unsaturated 10.64 (g)
- Fibers 0.05 (g)
- Sodium 98.69 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for about 1 liter of gluten-free béchamel
Whether you use maizena, potato starch or rice flour, make sure the label states “gluten-free”
- 7 tbsp butter
- 10 tbsp Cornstarch (maizena) (or potato starch; if you use very fine rice flour increase to 2/3 cup (about 100 g))
- 4 1/4 cups milk
- 1 pinch salt
- to taste nutmeg
Tools
- 1 Pan heavy-bottomed
- 1 Wooden spoon
- 1 Grater
How to prepare gluten-free béchamel with maizena, potato starch or rice flour
To prepare the gluten-free béchamel, put the butter cut into pieces in a stainless-steel pan (1) with a heavy bottom; set the heat to low and let it melt slowly. When completely melted, remove the pan from the heat and slowly add the cornstarch, potato starch or rice flour (2).
Mix thoroughly with a wooden spoon or with a hand whisk (3) until it is completely incorporated into the butter (4). Then return the pan to the heat and toast the flour for about one minute, stirring constantly. Pour the cold milk in a thin stream, continuing to stir (5).
Also add a good pinch of salt and some nutmeg (6). Cook the gluten-free béchamel over low heat for 8-10 minutes, stirring constantly, until the béchamel thickens (7) or until you reach the desired consistency (for lasagna, for example, I prefer a slightly runnier béchamel that spreads well; other preparations require a firmer béchamel). Keep in mind that once cooled it will thicken further.
Use the gluten-free béchamel for lasagna, baked pasta and any other preparations that call for this classic sauce.
How to store gluten-free béchamel
Gluten-free béchamel can be kept in the refrigerator for 2-3 days, covered with plastic wrap directly on the surface to prevent a skin from forming.
Difference between béchamel made with maizena, rice flour and potato starch
Gluten-free béchamel can be prepared with different thickening agents, each with specific characteristics:
Béchamel with maizena (cornstarch)
This is the most common version: it has a smooth, velvety texture and is lump-free. Perfect for lasagna and baked pasta and, if left to thicken a bit longer, becomes firmer and is also suitable for timbales or for gratinating vegetables.
Béchamel with rice flour
Rice flour, compared to starches, has a lower thickening power, so the amount should be increased slightly (about 2/3 cup, roughly 100 g, for 1 liter of milk, instead of the usual 10 tbsp of starch). The flavor is neutral and the final consistency is very similar to a traditional béchamel.
Béchamel with potato starch
Potato starch has a very high thickening power and yields a thicker sauce that, in my opinion, can be slightly more gelatinous compared to béchamel made with cornstarch or rice flour. Ideal for preparations that require a more compact consistency.
Can you make béchamel with cornstarch?
Yes, maizena (cornstarch) is one of the most used ingredients to make gluten-free béchamel because it guarantees a smooth, lump-free cream.
What is the difference between maizena and rice flour in béchamel?
Cornstarch, like other starches, has a greater thickening power compared to flours. Therefore, for the same amount of milk you need less starch (for example 10 tbsp of starch instead of 2/3 cup of rice flour which is about 100 g).
Is gluten-free béchamel also free of all-purpose flour?
Yes, all-purpose (00) flour is completely replaced by gluten-free starches or flours. In any case, check that the chosen flours or starches are labeled “gluten-free”.
How to avoid lumps in gluten-free béchamel?
It’s important to stir continuously with a whisk or wooden spoon and to add the cold milk slowly.
Can potato starch be used for béchamel?
Yes, potato starch is an excellent thickener and produces a thicker béchamel. The final texture will however be a bit more gelatinous compared to traditional béchamel.
How to make a gluten-free and lactose-free béchamel?
To prepare a gluten-free and lactose-free béchamel, simply replace the milk and butter with plant-based alternatives. You can use lactose-free milk or plant milks (such as rice or soy milk) and instead of butter use extra virgin olive oil or vegetable margarine.
To thicken, use maizena (cornstarch), potato starch or rice flour, mixing with a whisk until you obtain a smooth, lump-free cream.
