Just because you are gluten-free, doesn’t mean that you can’t have gravy with your mashed potatoes, a rich cheese sauce with your macaroni and cheese, a lovely alfredo sauce with your pasta, or a roux with your gumbo. Many people use corn starch as an thickening alternative to flour, but I find it leaves a weird aftertaste sometimes. I prefer arrowroot powder or flour. It is much smoother and creates a nice white sauce which you see above. Make a cheese sauce with this béchamel and use it with your fondue pot. Perfect for Valentine’s day!
Gluten-Free Béchamel, White Sauce or Gravy
Makes 1 cup
- 5 tablespoons butter
- 2 tablespoons arrowroot powder
- 1 cup reduced fat milk (not skim), warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- freshly grated nutmeg, about a pinch
Pre-heat a small saucepan over medium heat. Place butter in pan and melt. Add arrowroot, begin to whisk to join the two ingredients. Add milk slowly, and continue whisking. Add seasoning. Bring to quick boil. Turn heat to low, while continuing to whisk frequently, will thicken fast. Turn off heat and let stand for 5 minutes, stir. If the sauce appears too thick for your preference, add more milk.