Wheat Free Sauces

If you suffer from a wheat allergy you should avoid all food containing wheat products, including sauce. Many sauces contain wheat flour as a thickening agent. When cooking at home you can use a number of gluten-free flours to thicken sauces. You can find gluten-free flours such as rice, soy, chestnut, buckwheat corn, potato and chickpea flours at your supermarket or health food store. Add this to my Recipe Box.

Bottled Sauces

Check labels to make sure products do not contain wheat products.

Many pre-packaged sauces do not contain wheat products. Check the label before purchasing to look for any wheat products. According to the Federal Department of Agriculture labeling laws, products that contain wheat must be labeled to declare that it "contains wheat." Several brands of mustards, tamari sauce, ketchup and salad dressings are wheat-free.

Brown Sauce

Many recipes call for wheat products, but they can be replaced with other non-wheat flours.

Many brown sauces or gravy contain wheat flour. Cooks use the flour to thicken sauce. Replace wheat flour with gluten-free flour such as rice, soy, chestnut, buckwheat corn, potato and chickpea flours. A brown sauce is made from the same proportions of fat and flour. Cooks make a brown sauce from meat drippings or butter and slowly brown flour before adding other liquid such as a stock, broth or wine.

White Sauce

A white sauce has been a cornerstone of European cooking. This sauce accompanies fish, vegetables or chicken. Like most sauces, flour is added to thicken the sauce. You can get a creamy texture by adding a non-wheat flour such as sweet rice flour or a gluten-free flour mix. Make the sauce by melting butter in a pan, add the wheat-free flour to the butter mixture. Allow to brown. Add warm milk and mix. Whisk to get out any lumps. Season with salt and pepper.

Curry Sauce

Add spice to your meal with a wheat-free curry sauce.

Many curry sauces are wheat-free because they do not contain flour or other wheat-based thickening agents. Make a red masala sauce by heating butter in a pot. Sautee garlic, ginger, onions and a curry spice mixture until all ingredients are fragrant and soft. Add chopped tomatoes and allow to simmer until the sauce becomes a rich gravy. You can add coconut milk or yogurt, which are both wheat-free. A green Thai-curry uses a similar logic. Heat a pan with oil and add a Thai-green curry paste made from lemon grass, garlic, lime leaves, ginger, green chile, fish sauce, oil and coriander. Pour coconut milk over the mixture and allow to simmer. Serve over fish, chicken or vegetables.