Thick Rich Gluten Free Dairy Free Rouxwhite Sauce Recipes

THICK , RICH GLUTEN-FREE, DAIRY-FREE ROUX/WHITE SAUCE

Steps:

• Note: The rice flour you usually find is rather gritty (Arrowhead Mills, etc), so it is best to get your rice flour at an Asian market, where you can find powdered rice flour--it has the same feel as cornstarch.
• In a small bowl, mix flours and potato starch with a fork until mixed together.
• In a heavy-bottomed saucepan, melt margarine with oil over medium heat.
• Whisk flour mixture into oil/butter mixture until it forms a paste.
• Whisk in chicken stock and rice milk.
• Add spices and Worcestershire.
• Bring to a boil, stirring occasionally, until thick.
• If too thick, add more rice milk.
• If too thin, mix 1 tsp of (the garbanzo flour thickens better, but has a stronger taste) more flour with 1 T of cold water, and then stir into the sauce.
• Repeat if necessary.

GLUTEN FREE WHITE SAUCE

Steps:

• place butter, flour and milk in a saucepan.
• using a whisk, stir over medium heat allowing sauce to thicken.
• continue until smooth and thick then bring to the boil.
• remove from heat and season.

GLUTEN AND DAIRY FREE PASTA SAUCE

Steps:

• In a skillet pan, heat the olive oil and add the onions with about 1 tsp of salt and cook for about 4-5 minutes until golden and cooked well. Add the garlic and cook them with the onions for about 1 minute.
• Add the Garbonzo flour to the onions and stir in well. Add the milk and whisk it in and make sure that there are no lumps of flour.
• Add the salt, pepper, and any other herbs and seasonings that would be preferred.
• Cook Med/High until thickened. You may need to add some more milk if the sauce gets too thick, about 1/4 cup at a time if needed. If the sauce is too thin, add 1 tbsp of flour more at a time until it reaches the right consistency.
• Add the cheese and cook until melted.
• P.S.: when I made this in the tuna casserole, I put the cooked, drained, pasta into a large baking dish, poured the sauce over the pasta and sprinkled the cheese on top, rather than cook the cheese into the sauce. Baked this at 375 for about 15 minutes and the cheese melted. It was delicious!

GLUTEN-FREE, DAIRY-FREE HOLLANDAISE SAUCE

Steps:

• Separate 3 eggs.
• Add yolks to blender and whiz for 30 seconds.
• Add salt, white pepper, couple shakes of tabasco. Squeeze one small lemon (abt 2 T lemon juice) into the blender.
• Whiz again for about 30 seconds.
• Melt the Earth Balance (non-dairy buttery stuff) in a microwave or pan until bubbling hot.
• While keeping the blender going slowly drizzle Earth Balance into yolk mixture.
• Serve while still warm.
• If you*really* need to hold it, supposedly you can put it in a double boiler over your lowest heat setting, bring the water to a boil and then turn it off -- Leave the sauce in the top pan with the lid on. The husband, however, tried to do that on Mother's day and it separated -- .