I make my own gluten free white sauce or bechamel sauce to replace creamed soups in recipes. Bechamel sounds fancier than white! Usually prepared store bought soups are NOT gluten free, but if you can find gluten free ones you can use them in recipes.
- 15 gm butter
- 15 gm gluten free flour
- 300 ml milk
- seasoning to taste
- Melt butter in pan
- Mix in gluten free flour until a roux is formed
- Gradually stir in milk
- Cook until sauce thickens, stir constantly
Add chopped mushrooms and your own seasonings works well in casseroles, add grated cheese to make this into a cheese sauce for gluten free macaroni and cheese, or add veggies when making gluten free chicken pasta.
This recipe is adapted from one of my favourite cookery books, The Dairy Book of Home Cookery.
More of my recipes.
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