Bechamel (white sauce)

Béchamel

This is a great sauce for not just lasagna but also pizza

A few tips for the perfect sauce

• Warm milk means no lumps when added to the roux (butter & flour mix)

• Ensure all parts are ready to assemble before making the béchamel.

Béchamel Sauce

500 - 750 ml milk of choice, warm*

50 g melted butter

50 g gluten free flour

*milk quantity varies greatly due to your flour type and presence of gums etc. see recipe below for a basic flour I keep on hand for rolling and applications such as this sauce

Béchamel (Besciamella)

Melt the butter. Add the flour & cook on low heat for 1 minute.

Add all the warm milk at once, whisking to combine. Simmer for 2-3 minutes. Remove from heat & can add a little milk as needed to get a thick but creamy consistency.

Basic all purpose flour perfect for rolling & using as a thickener

450 g white rice flour

300 g brown rice flour

200 g potato starch

115 g tapioca*

*Can use all of one type of starch instead of both.

Whisk together & store in an airtight container.