Gluten-free Béchamel

Gluten-free Béchamel

Category,

Yields1 Serving
 2 tbsp ghee
 2 tbsp tapioca flour
 1 cup almond flour
 fresh ground celtic salt and pepper
 pinch of nutmeg
1

A Bechamel sauce has an old hisory. Here it's made gluten-free and paleo. It's a basic white sauce that is enhanced by adding in various cheeses and other ingredients. Here are a few itdeas to try: Mornay sauce – cheese, Cream sauce – cream, Mustard sauce – mustard, Soubise sauce – finely diced onion and Cheddar cheese sauce – cheddar. Have fun experimenting creating your own special sauces.

-Wisk together over gentle heat the ghee and tapicoca flour. Do not let this turn brown.
-Add in the room temperture almond milk. Stir until it thickens.
-Add in the nutmeg and salt and pepper.

Depending on what you are using the sauce for you can thicken it by adding in another tbs of ghee and tapioca flour or thinning it by adding in more almond milk.

Note: I always use organic ingredient if possible.

Ingredients

 2 tbsp ghee
 2 tbsp tapioca flour
 1 cup almond flour
 fresh ground celtic salt and pepper
 pinch of nutmeg

Directions

1

A Bechamel sauce has an old hisory. Here it's made gluten-free and paleo. It's a basic white sauce that is enhanced by adding in various cheeses and other ingredients. Here are a few itdeas to try: Mornay sauce – cheese, Cream sauce – cream, Mustard sauce – mustard, Soubise sauce – finely diced onion and Cheddar cheese sauce – cheddar. Have fun experimenting creating your own special sauces.

-Wisk together over gentle heat the ghee and tapicoca flour. Do not let this turn brown.
-Add in the room temperture almond milk. Stir until it thickens.
-Add in the nutmeg and salt and pepper.

Depending on what you are using the sauce for you can thicken it by adding in another tbs of ghee and tapioca flour or thinning it by adding in more almond milk.

Note: I always use organic ingredient if possible.

Gluten-free Béchamel
No Comments

Post A Comment