#shorts
\nThis versatile white sauce is anything but basic! Use it as a base for gluten-free mac and cheese, layer it into lasagnas, and stir it into soups. Once you master this gluten-free recipe, you’ll wonder how you ever lived without it!<\/p>\n
Get the printable recipe: https:\/\/gfreefoodie.com\/gluten-free-bechamel-sauce\/<\/a><\/p>\n INGREDIENTS INSTRUCTIONS Get all our Videos: https:\/\/www.youtube.com\/user\/gfreefoodie<\/a><\/p>\n Facebook: https:\/\/www.facebook.com\/GFreeFoodie<\/a>
\n5 tablespoons butter -OR- 4 \u00bd tablespoons olive oil
\n4 tablespoons Gluten-Free Flour blend -OR- 2 tablespoons rice flour + 2 tablespoons tapioca flour
\n4 cups milk dairy, unflavored coconut or unflavored almond
\n2 teaspoons salt
\n\u00bd teaspoon freshly grated nutmeg<\/p>\n
\n 1) 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.
\n2) Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
\n3) Meanwhile, heat the milk in a separate pan 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.<\/p>\n
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