Free-from bread sauce



Free from:

lactose/milk (depending on what cream/milk is used), gluten, nuts, sesame, lupin, meat, fish, crustaceans, molluscs, celery, mustard, sulphites


Soya/milk depending on what cream/milk is used, egg. VEGETARIAN


Use dairy-free milk for a vegan/milk-free option (e.g. soya or rice)

Preparation time:

10-15 minutes

Cooking time:

25 - 30 minutes (it also needs to infuse for an additional 2 hours)


1 jar/jug


110g gluten-free white bread (e.g. Genius)

1 onion

15 - 18 cloves

1 bay leaf

8 black peppercorns

1 pint lactose/dairy-free milk (e.g. Lactofree, soya or rice milk)

50g lactose-free/dairy-free spread (e.g. Pure Soya)

Salt and black pepper to taste


1. Cut the onion in half and stick the cloves into each half evenly

2. Pour the milk into a saucepan. Add the onion, bay leaf and peppercorns. Bring to the boil over a high heat

3. Remove the pan from the heat. Cover and leave to infuse for 2 hours or more

4. Remove the onion, bay leaf and peppercorns

5. Put the pan on a low heat. Stir the breadcrumbs into the sauce

6. Add 25g of spread. Stir

7. Cook for approximately 15 minutes. Stir occasionally

8. When the sauce has considerably thickened, use a whisk to make a smoother consistency if you wish. I actually love the sauce at this stage so you can serve it immediately, freeze or refrigerate at this point

9. If you want a creamier taste – reheat gently over a low heat. Beat in 25g spread and 1 tbsp cream. Stir and the scumptious sauce is ready

Serving suggestion: This sauce is traditionally served at Christmas with turkey and all the trimmings.

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