Gluten-free, lactose-free, FODMAP friendly
Yield: 1 cup
White sauce has a boatload of uses. It can serve as a base for gravy (substitute meat drippings for the butter) or creamy soup (see the CCF Tomato Soup recipe for an example); it can absorb a dollop of pesto to create a lovely alternative to tomato-based pasta sauce; or all by itself, it can turn a bowl of cooked peas and potatoes into something special. Well, you might want to add a touch of basil to that. Here’s another: While a cup of rice cooks, sauté a few vegetables and add them with a can of tuna to a batch of white sauce, and you’ll have tuna-rice casserole. I bet you’ll think of other ways to use white sauce without half trying.
- 1 Tbsp butter
- 1 Tbsp sticky (sweet) rice flour
- 1 cup almond milk
- ¼ tsp salt
- 1/8 tsp pepper
- Melt butter over low heat.
- Stir in the rice flour, raise the heat slightly and cook, stirring constantly, until the mixture bubbles.
- Slowly stir in the almond milk. Bring to a boil, reduce heat, and cook for 3 minutes.
- Remove from heat, add salt and pepper.
Note: This recipe yields a fairly thin white sauce. If you want thicker sauce, keep the butter:flour proportion at 1:1 and add a bit more. For example, you might try 2 Tbsp butter and 2 Tbsp sweet rice flour for a medium-thick sauce.