Create a thick, creamy gluten free bechamel sauce that’s perfect for your next lasagna, bolognese or moussaka.
Ingredients
- 50g Well and Good Gluten Free Plain Flour.
- 2 cups milk.
- 50g butter, chopped.
- 1/2 cup milk (additional).
- 1/4 teaspoon salt.
- good pinch of ground nutmeg.
Method
- In a medium saucepan bring 2 cups of milk to a boil.
- Reduce heat and add butter, stir until butter is melted.
- In a separate heat-proof bowl combine flour and ½ cup of milk. Stir with a wooden spoon until the ingredients are well combined.
- Add the hot milk ingredients to flour and milk and whisk constantly until the mixture is thick and smooth.
- Add salt and nutmeg to taste and use as preferred.
