The student news site of Mother of Divine Grace in Ojai, California

Gwynith Hayden

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Gluten-Free White Sauce!

Serves: Variable


A high heat oil, such as avocado oil

1 stick butter

2 tablespoons cornstarch

1 teaspoon guar gum or xanthan gum

Roughly 2 cups milk

Roughly 1 cup chicken broth (If you’re making it on a Friday, you can use normal water and add some fish sauce.)

Dash of vinegar

Several spoonfuls of sour cream

Cheddar cheese to taste

Salt, pepper, and onion powder to taste



1: Melt butter in a large saucepan on low heat. Use a high heat oil, such as avocado oil, to make sure it doesn’t burn.

Photo by Samuel Milliken.

2: Stay at a medium-low heat. Whisk in cornstarch and guar gum or xanthan gum.

Photo by Samuel Milliken.


3: Mix milk and chicken broth in little by little. Mix in sour cream. (At this point, the butter may seem to be separating from the rest, but if you keep stirring, it should mix in again.) Add a dash of vinegar. Stir cheese in.

Photo by Samuel Milliken.

4: Add water, salt, pepper, and onion powder to desired taste and thickness.

Photo by Samuel Milliken.

5: Use wherever you would normally use a white sauce.

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