HOMEMADE GLUTEN-FREE BÉCHAMEL SAUCE
Today I propose a gluten-free béchamel sauce suitable for people who are gluten intolerant, celiac, or simply prefer a more delicate version.
Many of my friends are gluten intolerant or celiac, and whenever we have the opportunity to eat together, I prefer to prepare something that suits everyone and not a differentiated menu.
For this reason, I searched for a homemade gluten-free béchamel recipe that was as good as the classic one, and after several attempts, I believe I found the right one!
An easy recipe, a variant of the Classic Béchamel, made with cornstarch (or rice flour) instead of all-purpose flour, creamy and irresistible as the traditional one.
A basic condiment for preparing baked pasta, lasagna, and timbales, enriching seasonal vegetables, a sauce capable of making any baked dish super creamy and delicious.
Preparing homemade gluten-free béchamel is really simple and quick, and I guarantee it will be tastier than the one bought at the supermarket.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1.76 lbs
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 155.18 (Kcal)
- Carbohydrates 12.36 (g) of which sugars 4.37 (g)
- Proteins 3.05 (g)
- Fat 10.77 (g) of which saturated 6.96 (g)of which unsaturated 3.76 (g)
- Fibers 0.23 (g)
- Sodium 339.92 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 1/4 cups milk (lactose-free if intolerant)
- 7 tbsp cornstarch (or maizena or rice flour)
- 7 tbsp butter (lactose-free if intolerant)
- to taste salt
- nutmeg (to taste)
- 1 pinch black pepper (optional)
Tools
- Saucepan
- Pot
Steps
Heat the milk in a saucepan. Meanwhile, melt the butter over low heat in another pot. Once melted, turn off the heat and pour in all the cornstarch at once, stirring quickly with a whisk. Turn the heat back on low and add a little hot milk just to temper the base. Stir and then pour in all the remaining milk, stirring rapidly to prevent lumps.
Cook the gluten-free béchamel sauce for about 4-5 minutes: it must come to a boil and thicken. Once ready, season with salt and pepper and flavor with nutmeg. Give a final stir, and your homemade gluten-free béchamel is ready to be used.
STORAGE
To store gluten-free béchamel sauce, place it in a bowl, cover it with cling film in contact with the surface, and keep it in the fridge for up to a couple of days or in a jar in the freezer for a month.
NOTES
CORNSTARCH You can replace it with the same quantity of rice flour
CONSISTENCY If you prefer a more fluid béchamel, reduce the amount of butter and cornstarch, while if you want it thicker, slightly increase the doses of both ingredients.
