Gluten-Free Bechamel Sauce

Recipe by: Darina Allen, Rosemary Kearney | from Healthy Gluten-Free Cooking: 150 Recipes for Food Lovers

Cookstr

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

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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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings and includes 1/2 teaspoon of added salt.

Calories 83kcal (4%)

Calcium 59mg (6%)

Vitamin C 0mg (0%)

Vitamin A 56mcg RAE (2%)

Potassium 76mg

Magnesium 8mg

Protein 2g

Sugar 3g