Gluten-free bechamel –
Here’s how to make a nice gluten-free bechamel smooth and without lumps … and in a few minutes!
Preparation time 10 minutes
25 grams of butter
1 tablespoon of gluten-free flour (I used the BiAglut flour)
1 and a half glasses of milk
Melt the butter over low heat.
Remove the pan from the heat, put the flour and, using a wooden spoon, dissolve the flour in the melted butter, so that it creates a smooth cream without lumps.
Add a little milk and mix well. The result will be a thick cream.
Gradually add milk, stirring well because don’t form any lumps, then put it all on low heat, add salt and keep stirring until it thickens.