Béchamel is the base, the white sauce. Adding the cheese makes it a cheese sauce. So when a recipe asks for béchamel be mindful of what is required, a true béchamel or a cheese sauce….I think I am being a bit pedantic!! This recipe will work as long as you keep stirring in a heavy based pot. No one will believe it is gluten free.

Ingredients

1 litre low fat milk

35 g Unsalted butter

25 g Gluten-free plain flour

25 g Tapioca flour

70 g Parmesan cheese (reduce for low salt)

1 whole Nutmeg, for grating

Instructions

Put the milk, butter and flours in a medium pan over a low heat. Heat gently, whisking continuously for 12 to 15 minutes, or until thickened.

Grate in the Parmesan and a good grating of nutmeg.

Serving

Set aside ready to use on your lasagna (macaroni) or steamed veggies.