Gluten-Free Bread Sauce
This post contains affiliate links. Please read my disclosures.
This Gluten-Free Bread Sauce is a quintessentially British classic accompaniment to a roast dinner. Whether it’s roast chicken, Christmas dinner or game dishes, creamy bread sauce is a classic spooning sauce and in this instance specifically made with your favourite gluten-free white loaf.
This Gluten-Free Traditional Bread Sauce is very easy sauce to make ahead for your Sunday Lunch or for Christmas Dinner. When you are having a roast dinner it is lovely to have a little extra creamy spooning sauce as a side dish. I will usually make Cauliflower Cheese with my roast beef, Onion Sauce with my roast pork and this lovely Gluten-Free Bread Sauce with my roast chicken or turkey dishes.
Using bread to thicken sauces is an ancient cooking tradition and the creation of a sauce specifically centred around the celebration of this creamy bread texture also goes back a few hundred years. By way of Delia Smith and Nigella this traditional bread sauce still prevails now and is a treasured part of the traditional British Christmas dinner, whether you are serving turkey or goose.
What is bread sauce made of?
Bread sauce is made from stale bread cooked in milk which has been infused with onion, herbs and spice for a beautifully porridgey full bodied aromatic sauce.
What does bread sauce taste like?
The milk which is used to make the sauce is infused with onions, cloves, bay leaves, peppercorns and nutmeg. So it gives the bread sauce a mild fragrant flavour. If you use a gluten-free sourdough bread then this also gives a lovely tang to the proceedings.
What does bread sauce accompany?
Traditionally bread sauce accompanies poultry and game dishes. These are softer flavoured and textured meats which are beautifully paired with the gentle consistency and taste of the bread sauce.
Planning a Gluten-Free Christmas?
Check out my complete Gluten-Free Christmas Dinner Menu – from starters to dessert, it’s packed with festive favourites, all made without gluten. Perfect for a stress-free, delicious Christmas season.
Why You’ll Love This Bread Sauce Recipe
- Easy to make ahead.
- You can use your favourite brand of gluten-free white bread.
- Delicious with roast chicken and turkey dishes.
- I insist that you leave the crust on your bread here as much prefer this kind of texture. It gives the sauce a slight chew and of course prevents any wasteage.
- An extra splash of cream and a knob of butter is added at the end for a little creamy richness.
Watch the video to see how to make your bread sauce
What is the best kind of gluten-free bread to use?
Since this sauce is all about the bread then try to use your favourite loaf of artisan gluten-free bread.
If you are based in the UK then I like Warburton’s GF Tiger Bloomer if you want to pick up a commercial brand. It tastes really good, it’s xanthan gum free and honestly is my every day loaf of choice if I haven’t been baking.
I wouldn’t necessarily recommend you make a gluten-free loaf specifically for this sauce but I have made it with both of these homemade breads and it was world class.
Full list of ingredients
- Whole milk.
- White onion.
- Cloves.
- Bay leaves.
- Black peppercorns.
- Nutmeg. I encourage you to use freshly grated here.
- Gluten-free white bread.
- Sea salt.
- Double cream. You can sub for heavy cream.
- Unsalted butter.
A Very Merry Gluten-Free Christmas
Your new guide to celebrating a Gluten-Free Christmas. With 45+ Christmas recipes, timings for the day and tips on hosting and food preparation.
How to make Gluten-Free Bread Sauce
For full recipe instructions go to the recipe card at the end of this post.
Pour milk into a saucepan and add an onion, studded with whole cloves, bay leaves, peppercorns and nutmeg. Heat until just below a boil. Remove from the heat and allow to infuse for at least 2 hours.
Strain the milk then add into a saucepan with torn up stale leftover bread and salt. Bring to a gentle boil then simmer for 15 minutes until the sauce is thick and creamy.
Stir in cream and butter to finish and remove from the heat.
Make ahead
Bread sauce is best made ahead so the flavours can truly penetrate through the sauce.
It is possible to just infuse the milk ahead of time, depending on your demands on the day of serving.
- If you want you can prepare the infused milk up to 2 days ahead of preparing the finished sauce.
- The finished sauce will store well in the fridge for up to 3 days.
You can serve the sauce warm or at room temperature. Although I have to admit I prefer it warmed up.
How to freeze
This Free From Bread Sauce freezes very well. Make the whole recipe then allow to cool completely. Store in an airtight container and freeze for up to 2 months. Allow to defrost overnight in the fridge and re-heat in a saucepan.
Vegan Bread Sauce
To make this sauce vegan as well then there are 3 swaps you need to make.
- Whole milk. Switch to your favourite plant based alternative. I particularly like almond milk or cashew milk here.
- Double cream. Swap for cashew cream. You can use my Homemade Cashew Cream recipe but do omit the maple syrup and vanilla.
- Butter. Swap for your favourite plant based butter. Or you can leave it out.
More gluten-free recipes you’ll love for your Roast Dinner
Looking to round out your roast dinner with more gluten-free favourites? Try my crisp and golden Gluten-Free Yorkshire Pudding, rich and savoury Gluten-Free Gravy (or go for the deeper flavour of the Gluten-Free Onion Gravy), and flavour-packed Gluten-Free Sage and Onion Stuffing Balls. Add a creamy Gluten-Free Cauliflower Cheese, sweet and tangy Braised Red Cabbage, and a spoonful of homemade Cranberry Sauce for the ultimate gluten-free feast.
Enter your email below to get this recipe sent to your inbox plus get new recipes, baking tips, and updates.
Gluten-Free Bread Sauce
Ingredients
- 600 ml milk
- 1 medium sized white onion
- 6 whole cloves
- 2 fresh bay leaves
- ½ teaspoon whole black peppercorns
- ⅛ teaspoon freshly grated nutmeg
- 100 g gluten-free white bread
- ½ teaspoon sea salt
- 40 g double cream
- 20 g unsalted butter
Instructions
- Slice the gluten-free bread and leave on a wire rack overnight to stale and dry out a little.
- The next day, prepare the milk for infusing by pouring into a medium sized saucepan. Stud the onion with the whole cloves and add into the milk, along with the peppercorns, nutmeg and bay leaves.
- Bring to a heat just below a boil then remove from the heat and allow to rest for at least 2 hours.
- Strain the milk, discarding the aromatics, and pour into a large saucepan.
- Tear the staled bread roughly and add into the milk with the salt.
- Turn on the heat and cook for at a gentle simmer for 15 minutes, stirring every so often, until thick.
- Remove from the heat. Stir in the double cream and butter then serve.
Video
Notes
- Use your favourite artisan loaf of gluten-free white bread. A bog standard sliced cardboardy gluten-free bread isn’t good here. Try and find a bakery style loaf or make your own if you like. This Gluten-Free White Sandwich Loaf or this Gluten-Free Artisan Sourdough Bread work very well here.
- A staled loaf of bread absorbs flavours and liquid better which is why you leave it out overnight. Leftover bread is perfect for this recipe.
- Swap the whole milk for almond milk or cashew milk.
- Swap the butter for plant based butter.
- Swap the double cream for cashew cream.
