Melt the butter in a pot over medium heat, add the gluten-free flour blend and stir 1–2 minutes, until a smooth roux forms and starts to bubble.
StovePot
2
Gradually add the milk, whisking constantly, and cook 5–7 minutes, until the sauce is thick and coats the back of a spoon.
StoveWhisk
💡Add the milk slowly, whisking constantly, so no lumps form. For lasagna, the common ratio is about 7 g gluten-free flour blend per 100 ml milk (4 tablespoons gluten-free flour blend to 2 cups): more gluten-free flour blend gives a thick béchamel, for moussaka; less gluten-free flour blend gives a soft béchamel, for a sauce.
3
Season with salt, Nutmeg and White pepper.
4
Remove from the heat and stir in the Parmesan and cheese, until the cheeses melt.
358calories
17 gprotein
13 gcarbs
27 gfat
● protein 19%● carbs 15%● fat 66%
Per serving (214 g), of 4 servings
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⚖ About the ingredients
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
Flour: measured in tbsp in this recipe: 1 tbsp = 7.8 g · 364 kcal per 100 g · More about Flour →
Milk: measured in cup in this recipe: 1 cup = 244 g · 60 kcal per 100 g · More about Milk →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Nutmeg: measured in tsp in this recipe: 1 tsp = 2.4 g · 525 kcal per 100 g · More about Nutmeg →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
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