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Gluten Free Bechamel

I'm looking to make gluten free bechamel. What's a good gluten free all-purpose flour that would be good for this?

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  1. I use fine masa harina

    4 Replies
    1. re: andrewtree

      Thank you so much for the response! Any particular brand?

      1. re: sherrib

        Bob's Red Mill. I think I use an equal amount to when I used all-purpose, but as I work by eye I can't be sure. I also use it seasoned for a simple 'breading' of fish and lamb's liver for frying (not at the same time!)

        1. re: andrewtree

          Thank you so much! I will try it out and report back.

          1. re: sherrib

            I *heartily* second the recommendation for masa harina.

    2. Interesting, I had no idea! Masa para tortillas as opposed to regular fine cornmeal?

      6 Replies
      1. re: jvanderh

        Yes - I don't know if it's from the lime softening or something else, but masa harina behaves more like AP flour than fine cornmeal does. And since it contains the germ along with the starch it's better than pure cornstarch.

        1. re: goodhealthgourmet

          Thanks! Is it also possible to make a roux out of cornstarch? I never knew that either.

          1. re: jvanderh

            I meant that it's a better 1-to-1 replacement for flour in general. You can't really make a roux with cornstarch.

            1. re: goodhealthgourmet

              But a roux can be made with the masa harina? Or, should it be used a different way to make bechamel?

              1. re: sherrib

                Use the masa harina exactly as you would AP

                1. re: sherrib

                  Yes, masa harina makes a beautiful roux. Cornstarch does not :)

        2. Can you get Orgran brand gluten free flour in the US? That's what I use in Australia when I make bechamel sauce for my sister.

          1 Reply
          1. re: margiabc

            I know I've bought Orgran cookies. I will have to look to see if I can find the flour.

          2. When substituting masa harina for wheat flour, are the measurements the same?

            1 Reply
            1. re: Loufa

              Yes, for bechamel they are.

            2. One can also use almond and/or coconut flour.

              1. Have you tried using rice flour? Gives a beautiful texture/consistency.

                1 Reply
                1. re: The Professor

                  Rice flour was my go-to until I found out about masa harina. It's even better!

                2. Has anyone tried using masa harina to make homemade pasta?
                  Or maybe for pizza dough?
                  Would masa harina work for either of them?

                  2 Replies
                  1. re: ski_gpsy

                    Not on its own - you need to combine it with other GF flour(s).

                    1. re: ski_gpsy

                      I've been messing with regular cornmeal in pizza dough, because it makes the final dough a really nice color. I use it for about half the total flours. I use boiling water to dissolve the cornmeal and let that sit 15 min, and haven't gotten good results when I've changed that up to try to do make-ahead dough- the dough gets clumpy and falls apart when I try to roll/press it out. I'm not sure if or how masa would be different. I have some around, so I'll drop you a line or link to the final blog post if I give it a shot and have any luck.