This is one of the most versatile sauces to have in your repertoire of recipes. I've tried it with a variety of gluten-free flours with mixed results. So far my favourite is using Mochiko sweet rice flour also known as sticky glutinous rice flour. Don't let the words "sweet" or "glutinous" confuse you - this flour is neither sweet nor does it have gluten in it.

Sweet rice flour is made from short grain rice. It has a high starch content compared to regular rice flour which is made from long (regular) grain rice. While regular rice flour has a grainy and gritty texture, sweet rice flour is smooth. Sweet rice flour is great for thickening sauces and it also freezes and thaws well.

You can add 1/2 cup of shredded cheese to make a good cheese sauce. If you would like different flavoured sauces experiment with adding other seasonings such as curry powder or herbs.

If you'd like more information about Koda Farms Mochiko Sweet Rice Flour here is a link to their website. The recipe below is from the Koda Farms sweet rice flour box. I sometimes adjust the thickness of the sauce by adding about 1/2 a tablespoon more of sweet rice flour.

Gluten-Free Basic White Sauce Using Mochiko Sweet Rice Flour

Ingredients

• 4 Tablespoons butter
• 2 1/2 Tablespoons Mochiko Sweet Rice Flour
• 1 1/2 cups warm milk
• salt & pepper to taste

Directions

1. In a medium sauce pan melt the butter on low heat.
2. Add the Mochiko sweet rice flour and stir till combined. Cook stirring constantly for about 1-2 minutes. Do not brown. This takes away the raw taste of the flour.
3. Remove from heat and add the milk slowly while whisking all the time. Whisk till smooth and then return to the heat, bring to a boil, reduce heat and cook till thickened. Keep stirring the whole time. It usually thickens in about a minute or two. Add salt and pepper.

Gluten-Free Basic White Sauce Using Regular Gluten-Free Flour

Ingredients

• 2 Tablespoons butter
• 2 Tablespoons gluten-free flour
• 1 1/2 cups warm milk
• salt & pepper, to taste

Directions

1. In a medium sauce pan melt the butter on low heat.
2. Add the gluten-free flour and stir till combined. Cook for about 3 minutes. Do not brown. This takes away the raw taste of the flour.
3. Remove from heat and add the milk slowly while whisking all the time. Whisk till smooth and then return to the heat, bring to a boil, reduce heat and cook till thickened. Keep stirring the whole time. It usually thickens in about a minute or two. Add salt and pepper.

Both ways of making bechamel or white sauce are good, but I prefer using the Mochiko Sweet Rice flour as it gives a nice smooth texture and is closest to the taste of regular flour.

How do you make your white sauce?