Kitchen Wisdom Gluten Free Bechamel is just as delicious as its gluten rich counterpart. This is such a delicious creamy and smooth sauce. It is wonderful on vegetables, in gratins and in pasta dishes like lasagna. The pot and heat need to be watched closely until all of the ingredients become smooth and have combined to create the perfect consistency. The most important thing to do is keep the heat low and just keep whisking. There is a movement to create gluten free recipes which look like and resemble white bleached wheat flour. I am more concerned about flavor, different flours cast different hues. I use a tablespoon of Sorghum flour in this recipe because it contributes significant flavor. Sorghum of any gluten free flour I am acquainted tastes most closely to wheat flour. Because its protein is not made of gluten, it does not bind and create structure the way gluten does, but the flavor is there. Therefore, I add a bit in this recipe. If you only have Potato Starch then substitute it for the Sorghum.
Yields 1 ½ cups
2 cups Milk
4 tablespoons Butter
1 tablespoon Sorghum Flour
2 tablespoons Potato Starch
1/8 teaspoon Salt
Pour 2 cups of milk in a container with a spout and leave aside for a while so it warms up to room temperature. Whisk together Sorghum and Potato Starch in a small bowl, completely combine and place aside.
Melt butter in a pot large enough to accommodate 2 cups of liquid. Be sure to keep heat on low. Melt the butter, do not allow butter to get too warm or turn color from heat which is too high. If butter browns the flours can burn and taste horrid. Allow the butter to melt thoroughly.
Gradually whisk in the flour mixture to the butter. I add 1 teaspoon of flour at a time. Whisk and allow to thoroughly combine, once combined then add another teaspoon. Do this until all of the flour has been added. The mixture in the pan should be thick and need to be moved constantly, or it can burn.
Begin very slowly whisking in the milk. Pour in a slow stream only a few tablespoons at a time. Continue to whisk, allow sauce to thicken between additions of milk. The heat is really important to watch and feel. I sometimes turn the
heat off for a minute or move the pot to a cold burner and continue to briskly whisk. This also keeps clumps from forming. The texture you are looking to maintain is that of complete smoothness.
As the mixture thickens to sauce, whisk in the salt. You will know when the sauce is done, it will be smooth, thick and rich.
Use as a sauce drizzled over “Fried” Cauliflower Kitchen Wisdom Gluten Free
“Béchamel” by Liz Conforti, Forget What You Know About Wheat(c) 2014
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