The Best Gluten-Free Cheese Sauce
This post contains affiliate links. Please read my disclosures.
The Best Gluten-Free Cheese Sauce has a full-bodied flavour which can be used in a variety of meals from pasta sauce to cauliflower cheese and is velvety smooth thanks to the use of sweet rice flour.
I have to be completely honest with you. At the moment I cannot get enough cheese. I am managing to incorporate it into most of my meals and desserts. Any excuse for cheesecake though, right? It must be something to do with needing more calcium during my pregnancy but for me my food choices are all about cheese cheese cheese.
If there is one gluten-free recipe that has become invaluable to me at the moment then it is this amazingly versatile cheese sauce. You can use this gluten-free cheese sauce recipe for pasta, cauliflower cheese or a delicious lasagne. I even mixed a spoonful into cooked peas and spinach the other night to encourage my 4 year old to eat his greens. It worked! This cheese sauce is magic.
One of the most popular recipes at From The Larder is Gluten-Free Cauliflower Cheese which is made with milk, cornflour and cheese for a very simple every day cheese sauce.
The gluten-free cheese sauce we’re talking about today though is a little bit different. It is made the more traditional way by making a roux with flour and butter before adding the milk and cheese. It’s about 10 minutes more work but the flavour and texture is so much richer and more velvety.
Why You’ll Love This Gluten-Free Cheese Sauce
- Gorgeous depth of flavour thanks to a bay and nutmeg milk infusion.
- Nutty gruyère provides a deep cheesy flavour.
- A pinch of Dijon mustard amplifies the cheesiness.
- Smooth luxurious texture that is indiscernible from a regular cheese sauce.
So what’s the secret to the Best Gluten-Free Cheese Sauce?
For this recipe we swap the usual all-purpose flour for the same amount of sweet rice flour. You will be amazed by the results and I guarantee you won’t be able to tell the difference.
Sweet rice flour is such an underrated flour. Used prolifically in Asian baking it can be incredibly versatile for all manner of sweet and savoury dishes. Its gelatinous texture means it is invaluable when making gluten-free sauces and gravies. It provides a silky smooth texture, totally unlike the thin graininess you might achieve from regular rice flour or a plain gluten-free flour.
You can buy sweet rice flour in Asian supermarkets (where it’s not necessarily certified gluten-free but is very good value) or from Amazon.
What cheese do I use for a cheese sauce?
You want to use a cheese that has a robust rich flavour and has a good melting consistency.
- Gruyère – this is what I like use, it has a great rounded flavour, melts like a dream and what is recommended here for this recipe
- Fontina – not always easy to get hold of but melts beautifully with lovely depth.
- Cheddar – let’s face it you can never go wrong with a good mature cheddar. You know what you’re getting, you’ve probably already got it in the fridge and it gives good sauce.
- Mix n’Match – Why not walk on the wild side with a mixture of cheeses? Try a combo of cheddar and parmesan. Or crumble in a bit of blue cheese for a really special broccoli pasta sauce.
How To Make Gluten-Free Cheese Sauce
For full recipe instructions go to the recipe card at the end of this post.
- Pour the milk, bay leaf, salt, pepper and nutmeg into a saucepan and bring to a gentle boil. Allow to simmer for 5 minutes. Turn off the heat.
- Melt the butter in a saucepan then add the sweet rice flour, whisk together to make a smooth roux.
- Remove the bay leaf from the milk then pour the milk into the roux very slowly. Whisk all the time until the milk has fully combined and the sauce is thick, smooth and bubbling.
- Add the cheese and Dijon mustard and stir until the cheese has completely melted.
- Turn off the heat and use the sauce in whichever way you fancy.
Expert Tips
For a cheese sauce with deep flavour allow the infused milk to rest for at least an hour.
Conversely if you are pressed for time then you don’t have to let the infused milk to rest at all – the flavour will still be top notch.
Transfer the milk into a jug to make it easier to pour into the roux, then you can use the same saucepan you used for the milk to make the roux.
What do I do if my sauce is lumpy?
Don’t worry, it can be easily fixed. Check your sauce for consistency before you add the cheese. If the sweet rice flour isn’t dissolving into the sauce here are your options:
- Whisk vigorously on a gentle heat.
- Sieve – use a fine Moulin sieve.
- If the whisking and sieving doesn’t do the trick then add 50ml of cold whole milk to the sauce and bring to a gentle simmer whisking all the time. It will soon thicken up again. The flour just probably needed more liquid.
More gluten-free sauces you'll love
- Gluten-Free White Sauce (with cornflour)
- Gluten-Free Parsley Sauce
- Gluten-Free Gravy
- Gluten-Free Onion Gravy
- Gluten-Free Bread Sauce
- Gluten-Free Homemade Custard
Make ahead or meal prep
This cheese sauce can be made up to 3 days ahead of when you need to use it. Do you want Mac n’Cheese for Tuesday supper? Well prepare this cheese sauce the Sunday before and cut down on your dinner prep mid-week.
What can I use Gluten-Free Cheese Sauce for?
- Any pasta dish – mac n’cheese, lasagne
- Cauliflower or Broccoli Cheese
- Fish Pie
- Smothered over Chicken Schnitzel and served with salad.
Variations on Gluten-Free Cheese Sauce
- I have been known to swap out the salt for a bit of crumbled bacon salt for extra savouriness.
- Have you tried Honey Dijon Mustard? It really takes this cheese sauce to the next level. It adds just a touch of sweetness.
- Vegan Cheese Sauce – swap out the whole milk for a dairy-free alternative (cashew milk works well), then use vegan butter and vegan cheese.
More Gluten-Free Cheese Recipes You'll Love
Gluten-Free Cauliflower Cheese
Cheesy Brussel Sprout and Leek Gratin
Brazilian Cheese Rolls
Cheesy Oat Bacon Breakfast Muffins
White Chocolate Ginger Cheesecake
Enter your email below to get this recipe sent to your inbox plus get new recipes, baking tips, and updates.
The Best Gluten-Free Cheese Sauce
Ingredients
- 550 ml whole milk
- 1 bay leaf
- ¼ teaspoon ground white pepper
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
- 50 g unsalted butter
- 25 g sweet rice flour
- 100 g gruyère
- 1 teaspoon Dijon mustard
Instructions
- Pour the whole milk into a saucepan along with the bay leaf, white pepper, salt and nutmeg.
- Heat to a very gentle boil then turn to simmer for 5 minutes. Remove from the heat and allow to rest for at least an hour to infuse.
- Melt the butter in a saucepan then add the sweet rice flour. Mix together until a smooth roux has formed.
- Remove the bay leaf from the milk then pour gradually into the roux. Whisk all the while until all the milk has been incorporated. The sauce will begin to bubble and thicken.
- Add the cheese and the mustard and stir in until melted.
- Remove from the heat and use however you wish.
Notes
- Sweet Rice Flour. You can swap for cassava flour (but don't use an all-purpose gluten-free flour blend).
- Cutting Corners: If you don’t have the time then you don’t need to let the milk rest but can use straightaway.
- Lumpy Sauce: If your white sauce seems lumpy before adding the cheese then whisk vigorously on a low heat. If you still can’t get rid of the lumps of flour then try sieving in a fine mesh sieve. Finally if that still hasn’t done the trick then slowly pour in 50ml of cold whole milk whisking it in firmly. This should sort it out.
- Cheese Choice: Gruyere is not your only option for this cheese sauce. You can use fontina, mature cheddar, a mixture of cheddar and parmesan or a bit of blue cheese.
- Make Ahead: You can make this cheese sauce at least 3 days ahead of when you need it. Store in the fridge.
- Serving Suggestions: Use this sauce in mac n’cheese, lasagna, fish pie or cauliflower cheese.
Love this sauce, I won't use any other now
I'm happy to hear you love it - thank you for leaving your feedback!
I used gluten free plain flour and cheddar cheese for a cauliflower cheese recipe. A lovely smooth sauce very happy thank you.
You are welcome!
I used this sauce on top of mousaka (just traded the gruyere for parmigiana) and it was perfect. It thickened nicely and tastes better than roux sauces I have made with wheat flour. It was smooth and creamy, and the flavor from the infused milk was absolutely delicious. I did get impatient, so it only infused for 30 minutes, but it was delicious! I will be making this again!
That's great to hear Erin - thank you for giving your feedback!!
Taste and texture just like a flour one. My whole family eat it with me. Thank you.
Thank you for leaving your feedback - I'm so happy you enjoyed the recipe!
I love how the recipe calls for infusing the milk for more depth of flavor-delicious! I found this recipe as I searched to see if I could substitute sweet rice flour for all- purpose flour for a roux. My au-gratin potatoes turned out superb!
That's so lovely to hear Lisa - thank you for your feedback!!
Hi
Probably a silly question but if I make in advance do I just warm through on hob??
Thanks in advance.
Yes that's right!
I make a broccoli cauliflower in cheese sauce bake. Can you bake this sauce? Thank you!
Also, I'm curious which you'd recommend, this or your Gluten-Free Cauliflower Cheese Sauce. Thank you!
Yes you absolutely can. The two cheese sauces on this website are a little different. This one is made in the same way as a bechamel using a roux with the sweet rice flour. It has a rich buttery flavour and is a little more traditional. The recipe for the Cauliflower Cheese Sauce has a quick cheese sauce without the butter and uses cornflour to thicken. Both are lovely cheese sauces and I recommend both, it depends which flour you prefer to use.
Thank you
Made this for Thanksgiving tonight with broccoli, cauliflower and baked it in a casserole with breadcrumbs and tomato slices. Delicious! Thank you!! (Kept a smaller portion set aside without breadcrumbs for my GF DIL.)
Would this freeze?
Yes you can freeze this sauce. Just make sure it has cooled to room temperature then store in an airtight container in the freezer for up to 2 months.
I was looking for a non-lumpy cheese sauce recipe and this one is perfect, it's so smooth and creamy. Thank you so much!
That makes me so happy to hear - thank you for your feedback!
Ahhh this is amazing!!! Tried it on cauliflower cheese and tasted just like the real thing! Thank you, you’re a genius! Xx
A pleasure! I'm happy you enjoyed the recipe!