Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 8 Times
The World’s #1 Collection of Cookbook Recipes Online
Gluten-Free Bechamel Sauce
Cookbook
Classic bechamel sauce starts by making a roux and gradually adding milk, whisking all the time to avoid lumps. However, if you have some gluten-free roux prepared, simply whisk into the boiling milk.
Ingredients
- 2½ cups milk
- Few slices of carrot and onion
- 3 black peppercorns
- Sprig of thyme
- 4 parsley stalks
- ½ stick (2oz) butter
- 2½ tablespoons cornstarch
- ¼ cup (1oz) rice flour
- Salt and freshly ground black pepper
Directions
Put the milk into a saucepan with the carrot, onion, peppercorns, thyme, and parsley. Bring to a boil, simmer for 4-5 minutes, remove from the heat and cool. Strain the vegetables.
Melt the butter in a saucepan and stir in the cornstarch and rice flour. Combine the mixture with a wooden spoon and cook for 2 minutes over a low heat. Pour in the milk, whisking continuously, and allow to thicken. Taste for seasoning and adjust if necessary.
For a thinner sauce, add a little extra milk until you achieve the required consistency.
© 2005 Darina Allen Kearney and Rosemary Kearney
Nutritional Information
Nutrients per serving
Nutritional information is based on 12 servings and includes 1/2 teaspoon of added salt.
83 kcal
6 % daily value
0 % daily value
2 % daily value
76 mg
8 mg
2 g
3 g
0 g
6 g
15 mg
119 mg
3 g
6 g
0 % daily value
