This sauce is another French traditional dish (that is mostly used to make « gratins ») although it is normally made with wheat flour, butter and milk. But for those who can’t have dairy nor gluten, here is a revised version of this classic French sauce.
Vegan and gluten-free Bechamel
Course: SauceCuisine: Gluten freeDifficulty: EasyServings
4
servingsCooking timeminutes
Ingredients
2 cups (500 ml) unsweetened non-dairy milk (I chose almond milk)
3 Tbsp gluten-free flour (I chose whole rice flour)
1 pinch nutmeg
Salt and pepper to taste
Instructions
- Put the flour in a saucepan. Turn on the stove to medium high heat. Add a little bit of non-dairy milk while whisking with a manual whip.
- Keep adding the milk slowly while still whisking.
- Let the mixture cook for 20 to 25 minutes or until it thickens, whisking regularly.
- Add the nutmeg salt and pepper to taste. And voila! You can use it for your recipe.
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Très bonne idée je vais essayer pour mes enfants intolérants au gluten et produits laitiers
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