Comments on: Bechamel, White Sauce: A How To

By: robinlittle

robinlittle — Fri, 09 Dec 2011 18:40:31 +0000

Rebecca –I use almond milk (if you’re not nut allergic) and whatever gluten free flour I have on hand. I think it’s pretty good made with almond milk. I make my own milk to avoid all the added junk. I go to the home improvement store and buy those cheap paint strainer bags for a nut milk bag. They have an elastic opening, and come in different sizes. I like the bigger ones. A nut milk bag costs about 10 bucks and these are two to a pack and the pack is like 3 dollars.

By: HeatherSolos

HeatherSolos — Fri, 09 Dec 2011 18:08:34 +0000

If you look at the gluten free corn chowder post,(http://www.home-ec101.com/gluten-free-corn-chowder-recipe/) you’ll see I used 4 tbsp bacon fat + 6 TBSP rice flour. For a bechamel, I’d drop it back to 4 TBSP rice flour and then I would experiment with your favorite milk substitute, obviously not a vanilla flavored one

By: hotmama2u79@gmail.com

hotmama2u79@gmail.com — Sat, 29 Oct 2011 02:27:42 +0000

I make this often as a replacement for jarred Alfredo sauce. Only I add parm/reggiano cheese crushed garlic and pepper. I can even use whatever I have left of the green can of Kraft cheese when I’m out of the fresh stuff. In fact this is on my menu for the week to use over spinach and sausage stuffed pasta shells.

By: robinlittle

robinlittle — Fri, 01 Jul 2011 19:53:45 +0000

Sorry for the blank comment – I’ve never used this venue before. Anyway, I enjoyed this discussion very much. It may sound weird to you all, but I was raised eating Bechamel every morning for breakfast with biscuits and sausage, bacon or eggs, sliced tomatoes etc. Of course we called it thickn gravy, which I think was really ‘thickened’ gravy. Now that I am Celiac I really miss it, so I appreciate your posting! I just made a pan full for a pasticciata and it tasted the same as I remember, but it has been a long time, maybe I’ve forgotten! Now I just have to perfect gluten free biscuits!!!

By: Mrs. Nic

Mrs. Nic — Thu, 17 Feb 2011 22:59:26 +0000

I'm late on the commenting… but THANK YOU for this. I have abandoned recipes that call for "cream of ___ " soups because I didn't know how to substitute. Thanks for giving me my recipe box back!

By: LQ

LQ — Mon, 05 Jul 2010 17:59:21 +0000

Very nice! I never liked those soups much, but when I saw the amount of trans fats and other stuff in them, I swore off them. These adaptations are clever, though.

By: michelle

michelle — Thu, 06 Aug 2009 05:14:58 +0000

Can send me more recipes?

By: michelle

michelle — Thu, 06 Aug 2009 05:13:14 +0000

what a nice recipe! Can i have some?

By: Heather @ Not a DIY LIfe

Heather @ Not a DIY LIfe — Wed, 03 Jun 2009 12:51:28 +0000

I do a white sauce a lot since I cannot eat mushrooms, and therefore my own sauce in recipes that call for cream of mushroom soup.

Question: if a recipe calls for the condensed cheddar cheese soup, can I sub the white sauce with cheddar cheese in it and have similar results? I imagine so, just wanted a 2nd opinion.

Thanks!

By: Lisa

Lisa — Fri, 22 May 2009 13:13:28 +0000

Thanks for the into to the sauce…I fall back on Cream of X soup too often and didn’t know what else to do, this sauce seems easy, and great to know I can make a big batch to use throughout the week.
DH favorite is his version of Stroganoff – hamburger, cream of X, noodles – that’s it….finally got to throw in some sour cream and mushrooms and spice….I think I’ll try the sauce rather than cream of X of a change of pace and use a better cut of meat as well.