so i left you kind of hanging here huh i showed
you how to make a gluten-free lasagna but not how i really made the bechamel sauce which is a
crucial ingredient for a lasagna bowl or nails and certainly bechamel sauces can be used for
anything you can put it over pasta you can use it as a base for white sauce it’s good to know how to
make a nice delicious gluten-free bechamel sauce there are definitely basic steps for a bechamel
sauce which if it’s glutenous or not glutinous it doesn’t really matter and then there’s
that difference which gluten-free flour actually is tasty so in the first part of the
video i’m going to show you the step of making a bechamel sauce with any kind of gluten-free
flour and then the second part of the video i want to test actually which flour combination
creates a nice rich tasty bechamel sauce and ideally so tasty that it will fool
anyone to think it’s the real deal to make my gluten-free bechamel sauce i’m going
to first add 50 grams of delicious irish butter and melt it in the pot and i’m gonna add now the
remaining onions which i have left for making the lasagna sauce cook them for about five
minutes and now i’m gonna make the tricky part of a bechamel which is called the roof and
in plain english a roux is really just a paste so here’s hundred grams of my gluten-free flour and
i’m gonna add that now to the butter and i’m gonna start stirring the butter and the flour and the
onions with the whisk until it forms this rule or this paste in other words i want it to be a thick
mass i’m also going to turn down the heat now unfortunately the pasty or the roots a little bit
too thin i do want the paste to be more like a thick dough consistency so i’m gonna add another
50 grams and hope that is enough flour to thicken up my paste so now it’s becoming this really
thick dough like paste this is a perfect rule and now i’m gonna add some milk and i’m gonna add
about one liter and you really at this point often wonder how is that gonna come together you’re
gonna add a little bit of milk then you’re gonna whisk it again and try to combine it it’s good to
have good biceps for this you hope you didn’t get too many clumps in it which is sometimes hard to
see so i normally try to smash a little bit the flour against the side of the pot but then at the
same time a bechamel has onions in it how do you know there’s a flour clump or an onion so in other
words i don’t sweat it too much so now the sauce is becoming pretty smooth it’s pretty thin and i
can add much more milk to the sauce all at once i noticed that always on the side of the pot
there’s always some of the flour which gets stuck so i’m using off my spatula to move that
a little bit i’m going to stir it again and that should then thicken the bechamel sauce
a bit more you can see how thick it is now sure you do it carefully so you
don’t spill it all over the table also already did and certainly it’s better if
you have a bigger pot also very helpful something what i like to add to any bechamel sauce is a
little bit of nutmeg and i’m going to use about a quarter teaspoon for that again i’m going to add
a little bit of salt definitely needs a bigger pot that’s a very nice thick bechamel sauce
which i can use now for making my lasagna so i just showed you how to make a bechamel sauce
with any kind of gluten-free flour combination what i have not done yet is test which gluten-free
flour actually gives the gluten-free bechamel sauce a nice rich flavor so i’m going to put that
to the test now how will cornstarch rice flour gum flour or millet flour taste in a bechamel
sauce and what flour actually gives you the richness and the flavor of a wheat-based special
sauce are you ready let’s get started and i’m gonna heat up now 400 grams of milk the step i
didn’t do for my lasagna okay the milk is starting to steam so it’s warm enough and i’m gonna
take the milk now off the heat and set it aside and i’m gonna heat up now my small little pot
which i’m gonna use for my bechamel experiments i want to melt about 10 grams of butter about a
teaspoon of onions use my chopsticks certainly here is my cornstarch cornstarch is clumping
up and i’m gonna add about 100 milliliter of milk and i’m gonna whisk it in again into my
roux and i’m going to steer the milk again and a lot of clumps in it so i’m going to
add a bit more milk keep on stirring yeah i’m not thrilled that
i got a lot of clumps in it so i’m going to use my spatula
to smash some of those clumps i don’t think my cornstarch bechamel edition
is a keeper it’s definitely a bit gross okay so i’m going to get rid of that let’s do this
again and i’m going to use now my white rice flour and now i’m going to add my white rice flour and
i’m going to add about 100 milliliter of milk okay that’s a pretty thick nice bechamel and
i don’t have any clumps in it so that’s good i mean you taste the butter um but
there’s not much additional flavor to it which makes sense it’s
white rice flour let’s do it i’m going again use sorghum flour as
you can see the flour is much darker than melee or white rice
flour and add some of the milk it’s also nice and thick so i’m
going to pour that off as well the sogum has much more flavor it is also
much heavier it might be too heavy for my bechamel sauce and here’s my last experiment
the one with millet flour and rice flour so here’s my millet flour has also pretty good texture it’s nice and
thick the millet flour based the bechamel sauce is probably closest to the one with wheat
flour it’s nice and rich has a good texture and at the same time has a little bit of an
extra flavor which is missing with the rice flour so the next time i’m gonna make the jamal sauce
i’m gonna make it probably with just millet flour now if i want it a little bit softer in flavor
i’m going to probably do 70 of my millet flour and 30 of my rice flour i hope you enjoyed
today’s video on how do you make a bechamel sauce and what is the best flour to use i think
i could just eat it like that you know like a soup like a bechamel soup i mean it’s just
flour butter and milk oh so rich so tasty
Leave a Reply