How to make gluten free cheese

How to make gluten free cheese

How to Make Gluten Free Cheese: A Comprehensive Guide



Does Cheese Have Gluten In It?

Understanding the gluten content in cheese is crucial for those with celiac disease or gluten sensitivity. Generally, most natural cheeses are gluten-free. The cheese-making process primarily involves milk, enzymes, and bacteria, none of which contain gluten. However, it’s not always straightforward, and there are important considerations to keep in mind. Some processed cheeses or cheese products may contain gluten due to additives or manufacturing processes. For instance, blue cheese can be a concern as the mold cultures are sometimes grown on wheat or rye bread. Additionally, some shredded cheeses use anti-caking agents that may contain gluten. Here’s a breakdown of gluten content in various cheese types:

Cheese Type Gluten Status Notes
Natural cheeses (cheddar, mozzarella, etc.) Usually gluten-free Check labels for any additives
Processed cheese May contain gluten Often contains additives that may include gluten
Cheese sauces Often contains gluten Many use wheat flour as a thickener
Cheese spreads May contain gluten Check labels carefully
Blue cheese Potentially contains gluten Mold cultures may be grown on gluten-containing substances
Shredded cheese May contain gluten Some anti-caking agents contain gluten


For those with celiac disease or gluten sensitivity, it’s crucial to always check labels or opt for certified gluten-free products. When in doubt, contacting the manufacturer directly can provide the most accurate information about potential gluten content or cross-contamination risks.
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What Are the Benefits of Making Homemade Gluten Free Cheese?

Making gluten-free cheese at home offers numerous advantages, ranging from health benefits to culinary creativity. Let’s explore these benefits in detail.

Control Over Ingredients and Flavors

When you make homemade gluten-free cheese, you have complete control over the ingredients used. This level of control offers several benefits:
  • Ingredient Purity: You can ensure no gluten-containing additives are included in your cheese. This is particularly important for those with severe gluten sensitivities or celiac disease.
  • Flavor Experimentation: Homemade cheese allows you to experiment with different flavors and herbs. You can add ingredients like sun-dried tomatoes, garlic, or fresh herbs to create unique flavor profiles.
  • Customizable Salt Content: You can adjust the salt content to your preference or dietary needs. This is beneficial for those monitoring their sodium intake.
  • Quality Control: Using high-quality, organic ingredients becomes possible when making cheese at home. This can lead to a superior product compared to some mass-produced options.
  • Avoiding Unwanted Additives: Many commercial cheeses contain preservatives, colorings, or other additives. Homemade cheese allows you to avoid these entirely if desired.


Cost-Effectiveness of Homemade Cheese

While the initial investment in ingredients and equipment may seem high, making gluten-free cheese at home can be cost-effective in the long run. Here’s why:
  1. Bulk Purchasing: Buying ingredients in bulk reduces the per-unit cost significantly. This is especially true for items like cultures and rennet, which have a long shelf life.
  2. Higher Yield: Homemade cheese often yields more product for the same cost as store-bought varieties. For example, a gallon of milk can produce a substantial amount of fresh cheese.
  3. Specialty Cheese Savings: You can make specialty cheeses that are expensive to buy, such as artisanal varieties or aged cheeses, at a fraction of the retail cost.
  4. Reduced Waste: When making cheese at home, you can produce only what you need, reducing the likelihood of cheese going to waste due to spoilage.
  5. By-Product Utilization: Whey, a by-product of cheese making, can be used in other recipes, further increasing the value of your ingredients.


Health Benefits of Gluten Free Options

Opting for gluten-free cheese, especially homemade versions, can offer several health benefits:
Benefit Description Impact
Digestive Health Easier digestion for those with gluten sensitivity or celiac disease Reduced gastrointestinal discomfort, improved nutrient absorption
Nutritional Control Ability to boost nutritional content with added ingredients Can increase protein, calcium, or vitamin content as desired
Reduced Additives Fewer preservatives and artificial ingredients compared to processed cheeses Potential reduction in exposure to artificial colors, flavors, and preservatives
Allergen Management Better control over potential allergens beyond gluten Suitable for those with multiple food sensitivities or allergies
Probiotic Benefits Some homemade cheeses can be rich in probiotics Potential improvements in gut health and immune function
Moreover, the process of making cheese at home can be a rewarding and educational experience. It provides a deeper understanding of food production and can lead to a greater appreciation for the complexity and artistry involved in cheese making.


What Ingredients Are Needed for Gluten Free Cheese?

Making gluten-free cheese requires careful selection of ingredients to ensure no gluten is introduced into the process. Understanding these ingredients and their roles is crucial for successful cheese making.

Essential Ingredients for Homemade Cheese

Here’s a comprehensive list of common ingredients used in gluten-free cheese making, along with their functions:
  1. Milk: The primary ingredient in cheese making. You can use cow, goat, or sheep milk, depending on the cheese variety you’re aiming for. Each type of milk will impart different flavors and textures to the final product.
  2. Rennet: This enzyme is crucial for curdling milk and can be animal-based or vegetable-based. Vegetable rennet is often preferred for vegetarian cheeses. Ensure your rennet is certified gluten-free, as some commercial rennets may contain gluten-based stabilizers.
  3. Cultures: These are beneficial bacteria that help develop flavor and texture in cheese. Different cultures are used for different cheese types. For example, mesophilic cultures are used for cheeses like cheddar, while thermophilic cultures are used for higher-temperature cheeses like mozzarella.
  4. Salt: Salt plays multiple roles in cheese making. It enhances flavor, controls moisture, and acts as a preservative. Use non-iodized salt for best results.
  5. Calcium Chloride: This is often added when using homogenized milk to improve curd formation.
  6. Lipase: An enzyme that can be added to enhance flavor, particularly in Italian-style cheeses.
  7. Herbs and Spices: These are optional ingredients that can be added to create flavored cheeses. Always ensure they are gluten-free.
For cheese sauces or certain soft cheeses, additional ingredients may be needed:
  • Gluten-free thickeners (discussed in detail in the next section)
  • Butter or oil (for some recipes)
  • Additional flavorings like garlic powder, onion powder, or mustard powder (ensure these are certified gluten-free)


Understanding Gluten Free Flour Blends

When making cheese sauces or certain soft cheeses, you may need to use a gluten-free flour blend as a thickener. Understanding these options is crucial for achieving the right texture in your gluten-free cheese products.
Flour Type Properties Best Used For Tips for Use
Rice Flour Light, neutral flavor All-purpose thickening Mix with cold liquid before adding to hot mixtures to prevent clumping
Cornstarch Smooth texture Creamy sauces Use half as much as you would wheat flour
Tapioca Starch Adds stretch Melty cheese sauces Great for replicating the stringy texture of melted cheese
Arrowroot Clear when cooked Glossy sauces Add at the end of cooking; prolonged heat can reduce effectiveness
Potato Starch Thickens at lower temperatures Quick-cooking sauces Don’t overheat or it may break down and thin out
Often, a combination of these flours can yield the best results. For example, a mix of cornstarch and tapioca starch can provide both smoothness and stretchiness in a cheese sauce.

Choosing the Right Shredded Cheese

When using pre-shredded cheese in your gluten-free recipes, caution is necessary. Some brands use anti-caking agents that may contain gluten. Here are some important points to consider:
  • Read Labels Carefully: Look for “gluten-free” certification on the packaging. Be wary of terms like “modified food starch” which can sometimes indicate the presence of gluten.
  • Shred Your Own: The safest option is to buy blocks of cheese and shred them yourself. This not only ensures gluten-free status but often results in better melting properties.
  • Understand Common Anti-Caking Agents: Cellulose, potato starch, and natamycin are common gluten-free anti-caking agents. However, some brands may use wheat-derived products.
  • Consider Flavor Impact: Pre-shredded cheeses often have a slightly different flavor due to the anti-caking agents. Freshly shredded cheese typically has a more pronounced flavor.
  • Melting Properties: Freshly shredded cheese usually melts more smoothly than pre-shredded varieties, which can be advantageous in recipes like cheese sauces or baked dishes.
By carefully selecting your ingredients and understanding their properties, you can ensure thatyour gluten-free cheese making process is successful and yields delicious results. Remember that ingredient quality can significantly impact the final product, so choose high-quality, certified gluten-free options whenever possible.
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How Do You Make Gluten Free Cheese Sauce?

A creamy, gluten-free cheese sauce can elevate many dishes, from nachos to gluten-free mac and cheese. Creating a smooth, flavorful sauce without gluten requires some specific techniques and ingredients. Let’s dive into the process.

Step-by-Step Cheese Sauce Recipe

Here’s a detailed recipe for a basic gluten-free cheese sauce that you can customize to your liking: Ingredients:
  • 2 cups milk (whole milk works best, but you can use low-fat if preferred)
  • 2 tablespoons cornstarch (or 1 tablespoon cornstarch + 1 tablespoon tapioca starch for extra stretchiness)
  • 2 cups shredded cheddar cheese (preferably freshly shredded)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon dry mustard powder (optional, but adds depth)
  • A pinch of white pepper (optional)
Instructions:
  1. In a medium saucepan, whisk together 1/4 cup of the cold milk with the cornstarch (and tapioca starch if using) until smooth. This creates a slurry that will prevent lumps.
  2. Add the remaining milk to the saucepan and whisk to combine.
  3. Place the saucepan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula as the mixture heats up. This constant stirring is crucial to prevent scorching and ensure even heating.
  4. As the mixture starts to thicken (which should take about 5-7 minutes), you’ll notice it coating the back of your spoon. This is a sign that the cornstarch has activated.
  5. Once the mixture has thickened noticeably (it should be able to coat and stick to the back of a spoon), remove it from the heat. The residual heat will continue to thicken the sauce slightly.
  6. Add the shredded cheese a handful at a time, stirring after each addition until the cheese is fully melted. Adding it gradually helps ensure a smooth texture.
  7. Add the salt, garlic powder, mustard powder (if using), and white pepper. Stir until well combined.
  8. Taste the sauce and adjust seasonings as needed. If the sauce is too thick, you can thin it out by stirring in a little more warm milk. If it’s too thin, return it to low heat and cook a bit longer, stirring constantly.
  9. Use immediately, or keep warm over very low heat, stirring occasionally to prevent a skin from forming on top.
This versatile sauce can be used as a base for many dishes. You can customize it by using different types of cheese or adding extra seasonings to suit your taste preferences.

Tips for Thickening Your Cheese Sauce

Achieving the perfect consistency in a gluten-free cheese sauce can be tricky. Here are some expert tips to help you get it right:
  • Starch Combination: Use a combination of cornstarch and tapioca starch for a stretchy texture that mimics wheat-based sauces. The cornstarch provides body, while the tapioca adds elasticity.
  • Gradual Addition: Add cheese gradually to prevent clumping. This allows each addition to melt fully before adding more, resulting in a smoother sauce.
  • Temperature Control: If the sauce is too thin, simmer on low heat to reduce and thicken. Be patient and stir constantly to prevent scorching.
  • Cheese Variety: For a richer sauce, use a variety of cheeses. A mix of sharp cheddar for flavor and a melty cheese like Monterey Jack or Gruyere can create a more complex taste and texture.
  • Avoid Overheating: Once the cheese is added, avoid high heat as this can cause the proteins to seize and the sauce to become grainy.
  • Use Block Cheese: Pre-shredded cheese often contains anti-caking agents that can affect the texture of your sauce. Shredding your own from a block typically yields better results.
  • Add an Emulsifier: A small amount of sodium citrate (if available) can help emulsify the cheese and create a smoother sauce.


Using Cornstarch for a Creamy Texture

Cornstarch is an excellent gluten-free thickener for cheese sauces. It creates a smooth, creamy texture without altering the flavor of the cheese. Here’s a deeper look at how to use cornstarch effectively:
  1. Cold Start: Always mix cornstarch with a cold liquid first to create a slurry. This prevents clumping when it’s added to the hot mixture.
  2. Proper Ratio: Use about 1 tablespoon of cornstarch per cup of liquid for a medium-thick sauce. Adjust this ratio up or down depending on your desired consistency.
  3. Cooking Time: Add the cornstarch slurry early in the cooking process to allow time for the starch to fully cook and activate. Undercooked cornstarch can leave a raw, starchy taste.
  4. Constant Stirring: Once you add the cornstarch slurry, stir constantly. This ensures even distribution and prevents lumps from forming.
  5. Boiling Point: The mixture needs to reach a near-boiling point for the cornstarch to fully thicken. You’ll notice the sauce becoming clearer and thicker as it approaches this temperature.
  6. Avoid Overheating: Once the sauce has thickened, reduce the heat. Prolonged cooking or high temperatures can break down the starch molecules, causing the sauce to thin out again.
  7. Reheating: If you need to reheat a cornstarch-thickened sauce, do so gently over low heat, stirring constantly. You may need to add a little liquid to loosen it up.
Understanding these principles will help you create smooth, creamy gluten-free cheese sauces that rival their wheat-based counterparts. With practice, you’ll be able to adjust the thickness and consistency to perfectly suit your recipes.


Can You Make Vegan Gluten Free Cheese?

Yes, it’s entirely possible to make vegan gluten-free cheese that mimics the taste and texture of traditional cheese. This option is perfect for those following both a gluten-free and dairy-free diet. Vegan cheese-making has come a long way in recent years, with various techniques and ingredients allowing for diverse flavors and textures.

Ingredients for Dairy Free Cheese

Creating vegan cheese requires careful selection of ingredients to replicate the flavors, textures, and melting properties of dairy cheese. Here are some common ingredients used in vegan cheese making:
Ingredient Purpose Common Uses
Cashews Base for creamy cheeses Soft cheese, cream cheese, cheese sauce
Nutritional Yeast Cheesy flavor Most vegan cheese recipes for flavor enhancement
Coconut Oil Adds richness and helps with melting Hard cheeses, melty cheeses
Tapioca Starch Provides stretch and meltability Mozzarella-style cheeses, cheese sauces
Agar Agar Gelling agent Firmer cheeses, cheese blocks
Miso Paste Adds depth and umami flavor Aged cheese flavors, cheese sauces
Lemon Juice Provides tanginess Fresh cheeses, cheese sauces
Refined Coconut Oil Helps with texture and melting Various cheese types
Potato Starch Thickening agent Cheese sauces, soft cheeses
These ingredients can be combined in various ways to create different types of vegan cheeses, from soft spreads to hard, sliceable varieties.

How to Create Vegan Cheese from Scratch

Creating vegan cheese from scratch involves a few key steps. Here’s a basic process for making a simple cashew-based cheese:
  1. Soak raw cashews in water for at least 4 hours or overnight. This softens them for blending.
  2. Drain and rinse the cashews, then add them to a high-speed blender.
  3. Add nutritional yeast, lemon juice, garlic powder, onion powder, and salt to the blender.
  4. Blend the mixture, adding water as needed, until you achieve a smooth, creamy consistency.
  5. For a firmer cheese, transfer the mixture to a saucepan. Add agar agar powder and a little water. Heat gently while stirring until the agar agar is fully dissolved.
  6. Pour the mixture into a mold and refrigerate until set.
  7. For a softer, spreadable cheese, the blended mixture can be used as is or cultured for added tanginess.
This basic process can be adapted to create various types of vegan cheeses by adjusting ingredients and techniques.

Delicious Vegan Cheese Sauce Variations

Vegan cheese sauces are versatile and can be used in many dishes. Here are some popular variations:
  • Nacho Cheese Sauce: Add jalapeños, cumin, and smoked paprika to a cashew-based cheese sauce for a spicy kick.
  • Mac and Cheese Sauce: Blend cooked potatoes and carrots with cashews, nutritional yeast, and spices for a creamy, vegetable-based sauce.
  • Alfredo Sauce: Combine cashews with roasted garlic, nutritional yeast, and plant-based milk for a rich, creamy pasta sauce.
  • Queso Dip: Mix cashew cheese sauce with salsa and chopped cilantro for a Mexican-inspired dip.
  • Cheese Fondue: Create a rich fondue by adding white wine and kirsch to a cashew and coconut oil-based cheese sauce.
These vegan cheese sauces can be customized to suit various dietary needs and flavor preferences, making them excellent options for those avoiding both gluten and dairy.
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What Are Some Great Recipes for Gluten Free Cheese?

Gluten-free cheese opens up a world of culinary possibilities. Here are some delicious recipes that showcase the versatility of gluten-free cheese in various dishes.

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Popular Gluten Free Cheese Dip Recipes

1. Spinach and Artichoke Dip • Key ingredients: Cream cheese, mayonnaise, Parmesan, Romano, artichoke hearts, spinach • Bake at 350°F for 25 minutes until bubbly and golden 2. Queso Fundido • Main components: Oaxaca or Manchego cheese, Monterey Jack, gluten-free chorizo • Cook chorizo with onions and jalapeños, layer with cheese, bake at 375°F for 15-20 minutes 3. Buffalo Chicken Dip • Essential elements: Shredded chicken, cream cheese, gluten-free buffalo sauce, ranch dressing • Mix ingredients, bake at 350°F for 20-25 minutes, serve with celery sticks

Mac and Cheese: A Gluten Free Twist

• Ingredients: – 12 oz gluten-free elbow macaroni – 3 tbsp butter – 3 tbsp gluten-free all-purpose flour blend – 2 cups milk – 2 cups shredded sharp cheddar – 1/2 cup grated Parmesan • Quick steps: 1. Cook gluten-free macaroni according to package instructions 2. Create a roux with butter and gluten-free flour 3. Gradually add milk, stirring constantly 4. Add cheeses and seasonings 5. Combine sauce with cooked macaroni • Pro tip: For a crispy top, transfer to a baking dish, add extra cheese, and bake at 350°F for 15-20 minutes

Exploring New Recipes with Gluten Free Cheese

1. Gluten-Free Cheese Stuffed Peppers • Fill bell peppers with quinoa, gluten-free cheese, and vegetables or meat 2. Cauliflower Cheese Bake • Replace pasta with cauliflower florets, use cheddar and Gruyère 3. Gluten-Free Cheese Soufflé • Use gluten-free flour, eggs, and hard cheeses like Parmesan and aged cheddar 4. Cheesy Gluten-Free Zucchini Fritters • Combine shredded zucchini, gluten-free flour, eggs, and cheese 5. Gluten-Free Cheese and Herb Scones • Use gluten-free flour blend, add cheese and fresh herbs 6. Cheesy Gluten-Free Garlic Bread • Spread gluten-free bread with a mixture of butter, garlic, and shredded cheese 7. Gluten-Free Cheese Crackers • Homemade crackers using gluten-free flour and sharp cheddar

Best Practices for Reheating Cheese Sauce

1. Stovetop Method • Use low heat • Stir frequently • Add a splash of milk if too thick 2. Microwave Method • Use a microwave-safe container • Heat in 30-second intervals • Stir between each interval 3. Double Boiler Method • Place sauce in a bowl over simmering water • Stir occasionally • Provides gentle, even heating 4. Oven Method (for larger quantities) • Preheat to 350°F • Cover dish with foil • Heat for 15-20 minutes, stirring halfway

Avoiding Curdling When Reheating

• Use low heat: High temperatures can cause protein separation • Stir constantly: Ensures even heating and prevents hot spots • Add liquid gradually: Use warm milk or cream to avoid temperature shock • Avoid rapid temperature changes: Let refrigerated sauce come to room temperature first • Consider stabilizers: A small amount of sodium citrate or cornstarch slurry can help • Don’t overheat: Stop heating as soon as the sauce is warm enough

Using Low Heat to Maintain Texture

• Benefits of low heat: 1. Prevents protein coagulation 2. Maintains emulsion 3. Preserves thickener integrity • How to use low heat effectively: – Set stovetop to lowest setting – Use 50% power in microwave – Consider a water bath for oven reheating • Signs of proper reheating: – Smooth and creamy texture – Easily coats the back of a spoon – No oil separation on surface • Troubleshooting: – Too thick? Whisk in warm milk or cream – Too thin? Continue heating gently while stirring – Slight separation? Whisk vigorously to re-emulsify

Conclusion: Mastering Gluten-Free Cheese Making and Usage

• Key takeaways: – Most natural cheeses are gluten-free; be cautious with processed varieties – Homemade cheese allows control over ingredients and flavors – Use alternative thickeners like cornstarch for gluten-free sauces – Proper reheating techniques maintain texture and flavor • Tips for success: – Use high-quality, certified gluten-free ingredients – Read labels carefully – Be mindful of cross-contamination – Practice and experiment to perfect your techniques • Remember: – Gluten-free cooking is evolving; stay curious and keep experimenting – Enjoy the creative process and delicious results of your cheese-making endeavors!
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Gluten-Free Cheese FAQ
How can cheese be gluten-free?

How can cheese be gluten-free?

Most natural cheeses are inherently gluten-free:
  • Cheese is made from milk, which doesn’t contain gluten
  • The cheesemaking process typically doesn’t introduce gluten-containing ingredients
  • Traditional cultures and enzymes used in cheesemaking are gluten-free
  • Pure, unprocessed cheeses like cheddar, mozzarella, and gouda are usually gluten-free
  • Always check labels, as some processed cheeses may contain gluten-based additives
The main concern for gluten in cheese comes from cross-contamination or added ingredients in processed cheese products.
What is a gluten-free substitute for cheese?

What is a gluten-free substitute for cheese?

Most natural cheeses are already gluten-free, but for those avoiding dairy, here are some gluten-free cheese alternatives:
  • Nutritional yeast: Offers a cheesy flavor and is naturally gluten-free
  • Nut-based cheeses: Made from cashews, almonds, or macadamia nuts
  • Coconut-based cheese alternatives: Often used in vegan cheese products
  • Soy-based cheese alternatives: Ensure they’re certified gluten-free
  • Homemade cheese sauces using gluten-free thickeners like arrowroot or cornstarch
Always check labels to ensure these alternatives don’t contain gluten-based additives.
Is cheese its gluten-free?

Is cheese its gluten-free?

In general, most natural cheeses are gluten-free:
  • Pure, unprocessed cheeses are made from milk, cultures, enzymes, and salt – all gluten-free ingredients
  • Hard cheeses like cheddar, Swiss, and Parmesan are typically gluten-free
  • Soft cheeses like mozzarella, brie, and feta are usually gluten-free
  • Some processed cheeses or cheese spreads may contain gluten-based additives
  • Cross-contamination can occur in facilities that also process gluten-containing products
It’s always best to check labels or contact manufacturers if you’re extremely sensitive to gluten.
Gluten-free cheese sauce for pasta

Gluten-free cheese sauce for pasta

Here’s a simple recipe for gluten-free cheese sauce suitable for pasta:
  • Melt 2 tbsp butter in a saucepan over medium heat
  • Whisk in 2 tbsp cornstarch or arrowroot powder
  • Gradually add 1 cup of milk, whisking constantly
  • Simmer until thickened, then add 1 cup shredded cheddar cheese
  • Stir until cheese is melted and sauce is smooth
  • Season with salt, pepper, and optional mustard powder
This sauce can be poured over gluten-free pasta for a delicious, safe meal.
Gluten free cheese sauce cornflour

Gluten free cheese sauce cornflour

Cornflour (cornstarch) is an excellent gluten-free thickener for cheese sauce:
  • Mix 2 tbsp cornflour with 2 tbsp cold water to make a slurry
  • Heat 1 cup of milk in a saucepan until warm
  • Whisk the cornflour slurry into the warm milk
  • Cook, stirring constantly, until thickened
  • Add 1 cup of shredded cheese and stir until melted
  • Season with salt, pepper, and any desired herbs
This method produces a smooth, gluten-free cheese sauce perfect for various dishes.
Gluten-free cheese sauce without flour

Gluten-free cheese sauce without flour

Here’s a flour-free method for making gluten-free cheese sauce:
  • Heat 1 cup of heavy cream in a saucepan over medium heat
  • Simmer gently until reduced by about one-third
  • Add 1 cup of shredded cheese (cheddar, Gruyère, or a mix)
  • Stir until cheese is melted and sauce is smooth
  • Season with salt, pepper, and optional mustard or nutmeg
  • If too thick, thin with a little milk; if too thin, add more cheese
This method relies on reduction and the natural properties of cheese to thicken the sauce without any flour or starch.
Gluten free cheese sauce for cauliflower

Gluten free cheese sauce for cauliflower

A creamy, gluten-free cheese sauce perfect for cauliflower:
  • Melt 2 tbsp butter in a saucepan, add 1 minced garlic clove
  • Whisk in 2 tbsp arrowroot powder or cornstarch
  • Gradually add 1 cup milk and 1/2 cup vegetable broth, whisking constantly
  • Simmer until thickened, then add 1 cup shredded cheddar and 1/4 cup Parmesan
  • Stir until cheeses are melted and sauce is smooth
  • Season with salt, pepper, and a pinch of nutmeg
Pour this sauce over steamed or roasted cauliflower for a delicious, gluten-free side dish.
Gluten free cheese sauce for lasagne

Gluten free cheese sauce for lasagne

Here’s a gluten-free cheese sauce suitable for lasagne:
  • Melt 3 tbsp butter in a saucepan over medium heat
  • Whisk in 3 tbsp of cornstarch or arrowroot powder
  • Gradually add 2 cups of milk, whisking constantly to prevent lumps
  • Simmer until thickened, then add 1 cup grated Parmesan and 1 cup shredded mozzarella
  • Stir until cheeses are melted and sauce is smooth
  • Season with salt, pepper, and a pinch of nutmeg
Use this sauce in place of traditional béchamel in your gluten-free lasagne recipe, layering it with gluten-free lasagne noodles and your choice of fillings.