Gluten-Free Creamed Spinach
By the Gluten Free Recipes team ·
This luxuriously creamy spinach, rich with savory notes and a velvety smooth texture. It's a comforting and elegant side dish that perfectly complements any meal.
At a glance: This medium salads and sides recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 10 ingredients — including fresh spinach, butter, onion — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Creamed Spinach: When preparing this salads and sides recipe, ensure all ingredients, especially the gluten-free flour blend and dairy products, are processed in a gluten-free facility to prevent cross-contamination. Be mindful of shared utensils and cooking surfaces In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Creamed Spinach: This recipe is gluten-free by using a certified gluten-free flour blend and avoiding gluten-containing grains. Always double-check ingredient labels.
Ingredients
- 1 lb fresh spinach
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp gluten-free all-purpose flour blend
- 1.5 cups unsweetened almond milk (or other dairy-free milk)
- 0.5 cup heavy cream (or full-fat coconut milk for dairy-free)
- 0.25 tsp nutmeg, freshly grated
- salt to taste
- black pepper to taste
Instructions
- 1
Wash the fresh spinach thoroughly and roughly chop it. Set aside. In a large skillet or Dutch oven, melt the butter over medium heat until it shimmers. Add the finely chopped onion and sauté for about 5-7 minutes, stirring occasionally, until the onion becomes translucent and tender.
- 2
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Sprinkle the gluten-free all-purpose flour blend over the onions and garlic, and whisk constantly for about 1-2 minutes to cook out the raw flour taste and form a paste, or roux.
- 3
Gradually whisk in the unsweetened almond milk, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth and begins to thicken, which should take about 3-5 minutes. Stir in the heavy cream (or coconut milk) and the freshly grated nutmeg, and bring the mixture to a gentle simmer.
- 4
Add the chopped spinach to the simmering cream sauce, a handful at a time, stirring until it wilts down. Continue adding spinach and stirring until all of it is incorporated and wilted, which will take about 5-8 minutes. The spinach should be tender and the sauce should be rich and creamy.
- 5
Season the creamed spinach generously with salt and freshly ground black pepper to your taste. Stir well to combine all the flavors. Allow the creamed spinach to simmer gently for an additional 2-3 minutes to allow the flavors to meld and the sauce to reach your desired consistency. Serve hot.
Nutrition (per serving)
Tips & Notes
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
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