Pepo's gluten free Béchamel

May 23, 2023

This gluten free take on the classic white sauce is creamy, nutty and delicious! You can choose your favourite pepo flour to combine with the buckwheat flour. So far we have tried walnut, sunflower & almond and they have all been great. Perfect for cauliflower gratin, scalloped potatoes or lasagne!

You'll need:

60g butter
30g buckwheat flour
25g almond/sunflower/walnut/pecan flour
300g full cream milk

Optional:

40g favourite melting cheese grated (tasty, gruyere etc)

Method:

Put milk into a small saucepan over medium heat, stirring until warm but not boiling
Mix flours together in a small bowl
Put a small saucepan on low-medium heat and melt the butter until just melted.
Add flour to saucepan and gently fry until incorporated and slightly nutty aroma (few minutes)
Add milk in 1/3's and stir until incorporated and thickened, repeat until all milk is used and the sauce is thickened to your desired consistency (ideal is gravy-like consistency that coats back of spoon but still pours easily)
Take off heat and fold through cheese if using.
Use for desired dish or allow to cool and transfer to refrigerator and use within 3 days (gently reheat in saucepan over med heat stirring before use in recipes)