Lightened Up Gluten Free Alfredo Sauce

Lightened Up Gluten Free Alfredo Sauce

Lightened Up Gluten Free Alfredo Sauce

My children insist that everything that comes out of my kitchen bear a name, even if that name has little or no meaning to them at the get-go. Since it is, at times, a work in progress and therefore not yet worthy of the eventual name, I resist their demands as best I can. “What’s this?” is often met with an answer of, “Dinner.” This lightened up gluten free Alfredo sauce is, indeed, a finished work—but calling it Alfredo sauce may be misleading as it’s made with more than just the usual butter, cream and Parm. That most basic of American restaurant-style white sauces is just too heavy for me to enjoy, and I thought you might feel the same.

Lightened Up Gluten Free Alfredo Sauce, Step by Step

A few more ingredients are all it takes to lighten up this gluten free Alfredo sauce enough for it to be rich and impossibly creamy without knocking us out with its heft. As an added bonus, it also has more depth of flavor.

Lightened Up Gluten Free Alfredo Sauce

Oh, and about those gluten free fettuccine noodles… They’re not nearly as easy to come by as I had hoped. I was able to find a brown rice version in my local health food store, but they were overpriced and just not very good.  So I took one for the team and mail-ordered some Notta Pasta brand gluten free fettuccine noodles (aff link). It’s delightful, but holy cow is it expensive. 😯 Since the best part is the sauce itself, I’d say go with spaghetti.

Like this recipe?

Prep time: Cook time: Yield: 3 1/2 cups


3 tablespoons (42 g) unsalted butter, chopped

3 cloves garlic, smashed and peeled

1/4 cup (35 g) gum-free gluten free flour blend (23 g superfine white rice flour + 8 g potato starch + 4 g tapioca starch/flour)

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper (or white pepper if you have it)

2 cups (16 fluid ounces) chicken or vegetable stock

12 ounces dried gluten free fettuccine or spaghetti pasta

1/2 cup (4 fluid ounces) lowfat milk

1/2 cup (4 fluid ounces) heavy cream

3 ounces Parmigiano Reggiano cheese, finely grated

Chopped fbresh flat-leaf parsley, for serving


  • Bring a large pot of salted water to a rolling boil.

  • In a medium-sized heavy-bottom saucepan or skillet over medium heat, melt the butter. Add the garlic cloves and sauté, turning the cloves over occasionally, until the garlic is fragrant (about 3 minutes). Remove and discard the garlic. Add the gum-free flour blend, whisk to combine and cook just until the mixture begins to simmer. You don’t want any browning, as this is a white sauce. Add the salt and pepper, and whisk to combine.

  • In a slow, steady stream and while whisking constantly, pour the stock into the pan. Continue to whisk occasionally and cook until the mixture just begins to thicken and the mixture coats the back of a spoon (about 6 minutes). While the sauce is cooking, boil the pasta to an al dente texture according to the package directions.

  • While the pasta is boiling, add the milk, cream and grated Parmigiano Reggiano cheese to the sauce, and mix to combine. Keep the sauce warm over very low heat until the pasta is finished boiling. Drain the pasta, add it to the sauce and toss to combine. Serve immediately, sprinkled with parsley.



P.S. Which Gluten Free on a Shoestring Cookbooks do you have? Whatever your cooking and baking preferences, there’s a GFOAS cookbook for you!

Comments are closed.

  • mar
    October 20, 2015 at 4:40 PM

    Tinkyada organic brown rice pasta is very good and tastes like linguini. It would be a good

  • Carrie Barcikowski
    October 19, 2015 at 10:04 AM

    Yum!! Can’t wait to try! Nicole, words can’t express my gratitude for your hard work and wonderful recipes! I was diagnosed in May and it has been a journey to say the least! I was an avid baker and thought that was coming to a screeching halt with my diagnosis until I found your blog! God bless you for your dedication and outreach with your work!

  • Victoria Donaldson
    October 19, 2015 at 6:14 AM

    Just got ‘classic snacks’ and ‘quick and easy’ today! So excited but just to tired too cook, tomorrow for sure! Now I’ve got three of your awesome books, I think I still love the bread one the best (even though I haven’t cooked from the new ones yet) 😆 thank you

  • Melissa
    October 18, 2015 at 3:09 PM

    Ross stores sells a pasta maker that is a snap to use. We’ve had good luck with our attempts to make noodles. May try tonight with this sauce!

  • Jennifer S.
    October 17, 2015 at 7:19 AM

    I get a hankering for Alfredo every so often! We’ll love this.

  • Michelle
    October 16, 2015 at 9:29 PM

    Yum! I hardly ever have more than a bite of fettuccine because it is so heavy, but this sounds very nice. Some of the pizza places here use alfredo sauce on the crust instead of tomato paste. I may have to try to recreate it with this. I used to love a veggie pizza with white sauce.

  • Joy Marie
    October 16, 2015 at 7:57 PM

    Bonta d’Italia has delicious GF penne. The spagetti is good, but the penne tastes 99.9% like the real deal, even without sauce, and that is saying a lot! I have a box of Bonta d’Italia’s tagliatelle shape (think short egg noodles) that we have not tried yet; perhaps this is just the dish to push me to it. Nicole, for all you do, thanks so much. You and your cookbooks rock.

  • Anne Marie
    October 16, 2015 at 4:40 PM

    I am thinking this would also be a great base sauce to add your own spices ie; a curry sauce. Maybe substitute coconut milk? Can’t wait to try this!! Thank you so much!! :):)

  • Shirley Hayden
    October 16, 2015 at 11:20 AM

    Sounds delicious

  • Carole
    October 16, 2015 at 11:07 AM

    Is your next project perfecting fettuccine ??? I know we are going to love this recipe. Have I missed it or have you already invented GF egg noodles ??
    Those ginger muffins made my house smell like the holidays.
    Don’t know what I’d do without you.

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