Gluten Free Bechamel

62

1

Posted in FoodMain-course

Introduction: Gluten Free Bechamel

I've always loved eating and making lasagna. Especially the kind of lasagna that has tons of cheese and thick layers of creamy bechamel.

When I found out I have coeliac disease, one of my first objectives was to make lasagna the way I used to without the gluten. This included making my own (simple) bechamel to fill it with.
This is the recipe I ended up with, I hope you enjoy!

Step 1: Gather Your Ingredients!

For this recipe, you'll only need three ingredients:

- 40 grams (or about 3 tablespoons) of butter

- 40 grams (or about 1/3 cup) of cornstarch

- Approximately 400 ml (or about 1 2/3 cups) of milk

- Optional: Spices, parmesan

Step 2: Melt the Butter

First you'll want to take a small or medium-sized pot and melt your butter in it on medium heat, be careful, it might splash a little.

Step 3: Add Your Cornstarch

Once your butter is fully melted, you can add your cornstarch. If your starch looks like it's sticking together in lumps in the package, sieve it first.

As soon as you've added it, you need to stir the mixture (with a wooden spoon) until the starch and butter have mixed well (see image).

Step 4: Add the Milk

This is the trickiest part of making the bechamel.

You have to add your milk a few tablespoons at a time. After you've added some milk, you have to stir vigorously until the milk and butter mix has mixed well with your milk. The first few times this mixture will be very thick and dough-like, the more milk you've added, the more sauce-like your next mixtures will become. Each time you've added new milk and start stirring, it will be a little lumpy. This is okay! The stirring will get rid of the lumps soon enough.

You'll have to keep adding milk and stirring it until it's the right consistency.

Step 5: Done! (you Might Still Want to Add Some Things)

Once it's reached the right consistency, you're done! I personally like to add some things to it though.

I always use some salt and pepper and a pinch of nutmeg. When making lasagna I'll also add 3-5 tablespoons of parmesan, it makes the mixture a little creamier and of course cheesier, and some italian herbs (oregano, basil, thyme, rosemary, sage, sometimes some garlic powder). Of course you can choose to add anything you like to suit your personal style and what you're using it in!

Happy cooking!

Share

    Recommendations

    • Science of Cooking

      Science of Cooking
    • Pocket-Sized Contest

      Pocket-Sized Contest
    • Microcontroller Contest

      Microcontroller Contest
    user

    We have a be nice policy.
    Please be positive and constructive.

    Tips

    Questions

    Comments