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This is an easy basic white sauce that can be substituted for just about any recipe that calls for a Béchamel sauce.  It’s a smooth silky sauce great for starting creamy soups or cheesy toppings. This is a gluten free recipe.

It's also the one I used in my

Stuffed Roasted Pepper recipe.


  • 3 tablespoons of butter, or Earth Balance vegan buttery sticks

  • 2 cups of heated milk, lactose free milk or plain soy milk

  • 3 tablespoons white rice flour

  • Salt and pepper to taste

Melt the butter in a medium saucepan over low heat until bubbly.
Add the flour and stir to make a paste and let that bubble for a few minutes.  
Increase the heat to medium and gradually add the milk whisking constantly until incorporated.


This may take a while, so don’t rush it or you could end up with dumplings in milk; not what you want. It should start to thicken in a few minutes.  
Add the salt and pepper.

To make this a cheese sauce, do the obvious, add grated cheese.

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