This recipe for gluten-free béchamel draws its inspiration from foreign cuisine. An Argentinian friend once revealed to me that she makes her béchamel by replacing the flour with grated cheese.
This substitution allows you to thicken the sauce and use it for cannelloni or lasagne: just like classic béchamel, but without flour! I obviously recommend Parmigiano Reggiano, but if you want a stronger flavour you can try replacing it with smoked Scamorza or Pecorino Romano.
Ingredients for 4 people
- 650 millilitres of milk
- 80 grams of grated Parmigiano Reggiano
- 80 grams of butter
- salt as needed
- pepper as needed
- 1 tablespoon of rice flour
1. Prepare the milk and melt the butter over a low heat. Meanwhile, weigh the cheese.
2. Add the Parmigiano Reggiano to the melted butter, followed by salt and pepper. Stir to create a homogeneous mixture. It will take a minute.
3. Add the milk slowly without stopping mixing. Add a tablespoon of rice flour if you want a thicker result. The sauce should be velvety without any lumps.
Tips and tricks
- If the cheese has formed lumps, strain the sauce through a sieve to remove them. It will not affect the final result.
- If you want, you can replace the rice flour with potato starch.
- Add some nutmeg for a French flair.