|The spiral shapes of the gluten free fusilli in this bake really hold the white sauce well.|
A white or bechamel sauce is often called for in pasta bakes and lasagnes, moussaka, stuffed pancakes, bean crumbles... you name it! You could just substitute in a traditional recipe but we have a quick and easy one which uses the traditional roux method but some decidedly un-traditional ingredients! The flavour is very bland so that you can add whatever seasonings are appropriate to the dish you are making. This recipe makes about 1 1/4 litres of sauce.
4 tabs cold-pressed sunflower or similar good quality oil
3 rounded tabs plain wheat flour (corn flour for those who avoid gluten)
1 tab soy sauce
1 litre soya milk
1/2 -1/3 tsp black pepper
1/2 tsp seasalt
3 rounded tabs yeast flakes (aka nutritional yeast)
- Make a roux with the oil and flour, and stir in the soy sauce. (A roux means you heat the oil and whisk in the flour to make a smooth paste.)
- Use a balloon whisk to add the soya milk gradually over a gentle heat, ensuring there are no lumps.
- Stir in the yeast flakes, salt and pepper. The sauce should thicken somewhat at this stage.
- When thickened, remove the sauce from the heat and use in your recipe or keep in the fridge/ freezer until needed.