The Béchamel with Almond Milk is a great gluten-free alternative to the classic béchamel. With its delicate flavor, it’s perfect for gratinating vegetables, filling lasagna, and softening fillings. It can be made with ready-made almond milk, ensuring it’s unsweetened, or by preparing homemade almond milk. (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
- 3 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 saucepan over low heat, add the flour and cook for about 1-2 minutes, stirring. Meanwhile, heat the milk.
Add the hot milk to the white roux, stir with a whisk, and bring to a simmer.
Season with salt and flavor with nutmeg. Continue cooking, stirring with a whisk.
The béchamel is ready when it becomes thick, about 5 minutes after boiling.
Transfer to a glass or ceramic container. Cover with plastic wrap in contact and let it cool at room temperature.
Store in the refrigerator for 4 days.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients to ensure they are free from gluten contamination
Tips
Use unsweetened, unroasted almond milk.
Instead of lactose-free butter, you can use margarine, coconut oil, or tallow in the same amounts.
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