The béchamel sauce is a sauce recipe widely used in the kitchen. For its preparation is usually added to milk or liquid cream, a roux, which is a mixture of an element fat (butter, margarine, or olive oil), and flour. After adding the milk to get a thick sauce that is ideal for use in numerous dishes au gratin of vegetables or pasta, which can also contain meat or fish. In The Naked Kitchen, which we have used in the preparation of various recipes, as a rich cannelloni seafood or a artichokes cream.
In the comprehensive cookbook that we put at your disposal, you can find the recipe to prepare the classic bechamel made with a roux of butter and flour, and milk. The development that I propomos today it is prepared with the same ingredients, with the main exception that the wheat flour is replaced by flour, fine corn, also marketed as corn starch. The steps followed are also different to those of the béchamel sauce classic. In both cases you get sauces similar that can be used interchangeably in many dishes.
Today an increasing number of people who suffer from gluten intolerance, we therefore believe that it is necessary to bring recipes help the celiac so that they may continue feeding as normal as possible, in that they do not have to deprive yourself of a large number of preparations. There is a growing offer of products intended for this group of the population, and, since the The Naked Kitchen we want to contribute our granite of sand. I hope that these recipes I can be of much help, and I serve to bring the best possible this intolerance. In our categori; “Tips”, we give some recommendations for gluten intolerance does not provide a barrier to keep enjoying the food.
Ingredients for 550 grams gluten-free bechamel:
- Butter – 20 grams
- Starch corn (cornmeal fine) – 40 grams
- Milk – 500 ml
- Salt – to taste
- Nutmeg – 1/2 teaspoon
Preparation of the gluten-free bechamel recipe
- Put the corn starch in a saucepan and add the milk to room temperature (or cold). With a whisk, mix very well so that the starch is dissolved in the milk, and we are not lumps.
- Next, we heat the mixture over medium heat. Stir constantly. As the mix go, catching heat, will thicken.
- When you start to gentle boiling, toss in the saucepan the butter and continue stirring so that it melts and is distributed throughout the mixture. We insist on the importance of not leaving to remove it in no time.
- Then, add a pinch of salt and the nutmeg. Stir so both ingredients are incorporated into the sauce and remove from heat.
- We test and rectify the salt if necessary.
- Use im median tely, or store our batter in the fridge, where it will remain in perfect condition for several days.
Some good tips the bechamel
- We insist on the importance of the corn flour is dissolved perfectly in the milk before you put the mixture to heat up.
- You can get a sauce lighter if you’re not using the butter.
- To avoid lumps, we have to stir constantly, as the use of corn flour makes these are formed more easily than in the case of the wheat flour. If during cooking you do not reach to dissolve any lump you can whisk the sauce with the electric mixer. You can also pass your sauce through a sieve after cooking.
- With the amount of flour used in this recipe is obtained a white sauce with a medium consistency, which is great for covering up various dishes that will be cooked au gratin. By varying the amount of flour we can get to lighten or thicken our sauce, which is interesting to get different consistencies according to the use that you’re going to give.