Use this Bechamel to make delicious casseroles, mac & cheese, and more. I love it for country-style sausage gravies and in lasagna.
Ingredients
- 5 tablespoons butter -OR- 4 ½ tablespoons olive oil
- 4 tablespoons Gluten-Free Flour blend -OR- 2 tablespoons rice flour + 2 tablespoons tapioca flour
- 4 cups milk dairy, unflavored coconut or unflavored almond
- 2 teaspoons salt
- ½ teaspoon freshly grated nutmeg
- OpI added 2 cloves of garlic grated at the beginning with the flour and butter.
Instructions
-
In a medium saucepan, heat the butter over medium-low heat until melted (or warm oil). Add the gluten-free flour and whisk until smooth.
Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
-
Meanwhile, heat the milk in a separate pan (or Pyrex) until just about to boil.
-
Add the hot milk to the flour mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat.
-
Season with salt and nutmeg, and set aside until ready to use.
NOTES
Use this gluten-free Bechamel to make Mornay sauce, cheese sauce, or any other deliciously creamy dishes.
NUTRITION
Calories: 1191kcal Carbohydrates: 67g Protein: 34g Fat: 89g Saturated Fat: 54g Cholesterol: 248mg Sodium: 5570mg Potassium: 1288mg Fiber: 3g Sugar: 50g Vitamin A: 3330IU Calcium: 1139mg Iron: 1mg