The Best Gluten-Free Cheese Sauce

Spooning gluten-free cheese sauce from saucepan showing velvety creamy texture.

5 from 6 votes

The Best Gluten-Free Cheese Sauce

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.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: British

Servings: servings

Calories: 396kcal

Author: Georgina Hartley

Ingredients

100 g unsalted butter
50 g sweet rice flour
1000 ml whole milk
2 bay leaves
2 teaspoons Dijon mustard
⅛ teaspoon ground white pepper
¾ teaspoon kosher salt
⅛ teaspoon ground nutmeg
200 g gruyère
200 g mature cheddar cheese

Metric - US Customary

Instructions

Melt the butter in a large saucepan then turn the heat to low and add the sweet rice flour. Mix together until a smooth roux has formed and keep cooking for 1-2 minutes.
Turn the heat up to low/medium then gradually pour the whole milk into the roux, stirring all the time until all the milk has been added and the sauce is thick and smooth.
Add the bay leaves, white pepper, salt, nutmeg and Dijon mustard. Stir these ingredients in then keep on stirring until the sauce gently starts to bubble.
Finally add in all of the cheese and stir in until melted, thick, very smooth and gently bubbling.
Remove from the heat and use however you wish.

Video

Notes

I have recently amended the recipe in the following ways. I have doubled the ingredients to make a larger amount. The other changes made are to add more cheese and include cheddar cheese along with the gruyère for a greater depth of flavour. Finally I have removed the milk infusion stage to make it a quicker recipe (however, you can still infuse the milk with the seasonings and bay leaves prior to the start of the recipe if you have the time).
This recipe makes enough for a family sized macaroni cheese which serves 8.
Sweet Rice Flour. You can swap for cassava flour (but don't use an all-purpose gluten-free flour blend).
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: You could swap either of the cheeses for fontina, a bit of blue cheese or include some parmesan for greater depth (I do this in my Macaroni Cheese recipe).
Make Ahead: You can make this cheese sauce at least 3 days ahead of when you need it. Store in the fridge in an airtight container.
Serving Suggestions: Use this sauce in mac n’cheese, lasagne or cauliflower cheese.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

Nutrition