FIELD: food industry.SUBSTANCE: invention relates to public catering and can be used in production of gluten-free basic white sauce (GBWS) for special purpose. Disclosed is a method for preparation of gluten-free basic white sauce, in which vegetables are cut, sauteed, added with salt, spices, flour, diluted with liquid, then components are mixed during boiling, wherein bulb onions are used as vegetables, spices are represented by ground white pepper, drinking water is used as a liquid, gluten-free type flour is used as flour, which is sauteed in a convection oven in convection mode at temperature of 100–120 °C, produced flour sauce is cooled, then it is poured into 1/4 portion of drinking water and kneaded to a homogeneous mass, gradually pouring into the remaining salted boiling water, then, chopped bulb onions are put into sauce, cooked until ready, then white pepper is added at the end of cooking； the sauce is brought to a boiling point and removed from fire； the following ratio of initial components is used, wt%: gluten-free type flour – 10.0； bulb onions – 10.0； iodized salt – 1.0； spices, drinking water – balance. That is combined with flaky flour or buckwheat flour or rice or oat flour.EFFECT: invention allows to expand the range of culinary products in the form of gluten-free basic white sauce with a wide range of application for specialized and dietary alimentation.1 cl, 7 tbl, 5 exИзобретение относится к общественному питанию и может быть использовано при производстве безглютенового соуса основного белого (БСОБ) специализированного назначения. Предложен способ приготовления безглютенового соуса основного белого, в котором овощи нарезают, пассеруют, добавляют соль, специи, муку, разбавляют жидкостью, затем компоненты перемешивают при кипении, причем в качестве овощей используют лук репчатый, в качестве специй используют перец белый молотый, в качестве жидкости используют питьевую воду, в качестве муки используют муку бесклейковинного вида, которую пассерую
