The bechamel with almond milk is a great gluten-free alternative to classic bechamel. With a delicate flavor, it is perfect for gratinating vegetables, filling lasagnas and softening fillings. You can make it with ready-made almond milk—just choose one without added sugars—or prepare almond milk at home. ( recipe )
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 tbsp lactose-free butter
- 2 1/2 tbsp gluten-free rice flour
- 2 cups gluten-free almond milk
- salt
- nutmeg
Tools
- 2 Pots
- 1 Whisk
- 1 Container
Steps
Melt the butter in a small saucepan over low heat, add the flour and cook for about 1-2 minutes, stirring. Meanwhile, warm the almond milk.
Add the warm milk to the white roux, whisk and bring to cooking point.
Season with salt and flavor with nutmeg. Continue to cook, stirring with a whisk.
The bechamel is ready when it becomes thick, about 5 minutes from boiling.
Transfer to a glass or ceramic container. Cover with plastic wrap directly on the surface and let cool to room temperature.
Store in the refrigerator for 4 days.
WARNING: consult the Italian Celiac Association handbook and read ingredient labels carefully to ensure they do not contain gluten contamination
Tips
Use an unsweetened, unroasted almond milk.
Instead of lactose-free butter you can use margarine, coconut oil or lard in the same quantity, or alternatively 20 g of vegetable oil.
Instead of lactose-free butter you can use margarine, coconut oil or lard in the same quantity, or alternatively 20 g of vegetable oil.
Instead of lactose-free butter you can use margarine, coconut oil or lard in the same quantity, or alternatively 20 g of vegetable oil.
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