Welsh Rarebit

4 as a snack, 2 for a light supper with a big salad

This has to be the best version of cheese on toast ever invented and pairs beautifully with a glass of gluten-free ale.


  • 1 tablespoon (1/2 ounce) unsalted butter, plus extra for toast
  • 2 teaspoons brown rice flour
  • 1 teaspoon potato starch
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 6 tablespoons (3 ounces) gluten-free beer, such as Green’s Ale from Belgium, or other gluten-free beer of choice
  • 1 tablespoon gluten-free Worcestershire sauce, such as Wan Ja Shan
  • 2 cups (4 ounces) best-quality sharp Cheddar cheese, shredded
  • 4 slices soft whole-grain gluten-free sandwich bread, toasted and buttered


1. Melt the butter in a saucepan over medium-low heat.

2. Blend in the rice flour and starch, and let bubble until light golden-brown, about 5 minutes, stirring frequently. Stir in the mustard and cayenne.

3. Whisk in the beer and Worcestershire sauce. Reduce the heat to low, add the cheese, and stir until smooth, 1 minute or less.

4. Remove from the heat. Spread thickly on the buttered toast, covering the crusts so they don’t scorch. Broil briefly until the sauce bubbles.

Cook’s Tip: The smooth cheese sauce can be refrigerated for a day or two before using if that’s more convenient.

Recipe by Jackie Mallorca, food editor of Gluten-Free Living. Mallorca, the author of more than a dozen cookbooks, has a website, www.GlutenFreeExpert, where you’ll also find her helpful blog.