Decadent Gluten-Free, Dairy-Free White Sauce
This Decadent Gluten-Free, Dairy-Free White Sauce is a luxurious alternative to traditional white sauces, delivering rich and creamy goodness without the use of wheat or dairy. Perfect for those who avoid gluten and lactose, this sauce brings a delightful depth of flavor and texture to a variety of dishes. It's an excellent base for casseroles, chicken and rice bakes, and even a comforting cream of mushroom soup. With customizable spices, this versatile sauce will enhance any recipe calling for a white sauce, ensuring every bite is a delight. Elevate your cooking with this quick and easy roux that can be tailored to your taste preferences!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Non-hydrogenated margarine
2 tablespoons (Melted)
Olive oil
1 - 2 tablespoons (Melted)
Extra-fine rice flour
2 tablespoons (Mixed)
Garbanzo flour (chickpea, gram)
2 tablespoons (Mixed)
Potato starch
1 teaspoon (Mixed)
Gluten-free chicken stock
1 1/4 cups (Measured)
Rice milk
1 1/4 cups (Measured)
Worcestershire sauce
1 teaspoon (Measured)
Dried basil
1/2 teaspoon (Optional)
Dried oregano
1/2 teaspoon (Optional)
Garlic powder
1/4 teaspoon (Optional)
Onion powder
1/4 teaspoon (Optional)
Dried dill
1/4 teaspoon (Optional)
Instructions
1
Note: For a finer texture, consider purchasing rice flour from an Asian market, as it tends to be more finely ground than typical brands.
2
In a small mixing bowl, combine the extra-fine rice flour, garbanzo flour, and potato starch. Mix well with a fork until all dry ingredients are thoroughly blended.
3
In a heavy-bottomed saucepan, heat the non-hydrogenated margarine and olive oil over medium heat until the margarine melts completely.
4
Gradually whisk the flour mixture into the melted oil and margarine to create a smooth paste. Continue whisking for about 2 minutes to cook the flour and enhance the flavor.
5
Slowly add the gluten-free chicken stock and rice milk to the saucepan while whisking constantly to ensure no lumps form.
6
Stir in the Worcestershire sauce and any optional spices you choose to use.
7
Bring the mixture to a gentle boil, stirring regularly until the sauce thickens to your desired consistency.
8
If the sauce becomes too thick, stir in additional rice milk until the desired thickness is achieved.
9
If the sauce is too thin, create a slurry by mixing 1 teaspoon of garbanzo flour with 1 tablespoon of cold water. Whisk this slurry into the sauce, and repeat as necessary until the preferred consistency is reached.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is this recipe?
This is a Decadent Gluten-Free, Dairy-Free White Sauce that serves as a luxurious, creamy alternative to traditional roux-based sauces.
Is this sauce gluten-free?
Yes, the recipe uses a blend of rice flour, garbanzo flour, and potato starch to ensure it is completely gluten-free.
Is this sauce dairy-free?
Yes, it is dairy-free, utilizing non-hydrogenated margarine and rice milk instead of butter and cow milk.
What type of rice flour is recommended?
Extra-fine rice flour is recommended for a smoother texture; it is often available at Asian markets.
What flours are used in the roux?
The roux uses a combination of extra-fine rice flour, garbanzo flour, and potato starch.
How long should I cook the flour and oil mixture?
You should whisk the flour mixture into the melted fats for about 2 minutes to cook the flour and enhance its flavor.
Which fats are used for the base?
The base is made using 2 tablespoons of non-hydrogenated margarine and 1 to 2 tablespoons of olive oil.
What liquids are added to the sauce?
The sauce requires 1 1/4 cups of gluten-free chicken stock and 1 1/4 cups of rice milk.
How do I prevent lumps from forming?
Lumps can be prevented by adding the liquids slowly while whisking constantly.
Does this sauce contain Worcestershire sauce?
Yes, it includes 1 teaspoon of Worcestershire sauce for added depth of flavor.
What should I do if the sauce is too thick?
If the sauce is too thick, simply stir in additional rice milk until you reach the desired consistency.
What should I do if the sauce is too thin?
If the sauce is too thin, create a slurry of 1 teaspoon garbanzo flour and 1 tablespoon cold water and whisk it into the boiling sauce.
Can I use this for casseroles?
Yes, this sauce is an excellent base for various casseroles.
Is this sauce suitable for chicken and rice bakes?
Absolutely, it is specifically noted as a great addition to chicken and rice bake dishes.
Can I use this recipe to make soup?
Yes, it works as a comforting base for cream of mushroom soup.
Can I make this recipe vegan?
Yes, you can make a vegan version by substituting the chicken stock with vegetable stock.
What dried herbs can I add?
Optional herbs include 1/2 teaspoon of dried basil and 1/2 teaspoon of dried oregano.
Can I add garlic and onion powder?
Yes, the recipe suggests adding 1/4 teaspoon each of garlic powder and onion powder as optional spices.
Is dill a recommended spice?
The recipe lists 1/4 teaspoon of dried dill as an optional spice to tailor the flavor.
Do I need to boil the sauce?
Yes, you should bring the mixture to a gentle boil while stirring regularly to let it thicken.
What kind of saucepan should I use?
A heavy-bottomed saucepan is recommended for even heating.
How many ingredients are in this recipe?
There are 13 total ingredients, including the base, liquids, and optional spices.
What is the purpose of the potato starch?
The potato starch helps with the thickening and texture of the gluten-free flour blend.
How much margarine is needed?
The recipe calls for 2 tablespoons of non-hydrogenated margarine.
How much chicken stock is used?
The recipe requires 1 1/4 cups of gluten-free chicken stock.
How much rice milk is used?
The recipe requires 1 1/4 cups of rice milk.
Is the margarine hydrogenated?
No, the recipe specifically calls for non-hydrogenated margarine.
Is this a quick recipe to prepare?
Yes, it is described as a quick and easy roux that can be tailored to your taste.
What is the texture of the sauce?
The sauce is designed to be luxurious, rich, and creamy.
Is this recipe versatile?
Yes, it is highly versatile and can be used as a base for many different dishes calling for white sauce.