Gluten-Free Béchamel Sauce

With da Carla Soya Flour you can easily whip up a gluten-free béchamel that is both creamy and has a lovely, nutty flavour — plus it is naturally rich in protein. This sauce is perfect in lasagne, gratins or as a versatile all-round sauce. The unique character of the soya flour shines alongside mushrooms, root vegetables, broccoli, cauliflower, herbs such as rosemary and thyme, or sweet caramelised onions.

Ingredients:

• 30 g Butter (or vegan butter)
• 50 g da Carla Soya Flour (contains a full 51.2 g of protein per 100g!)
• 3 dl Milk (or the plant-based drink of your choice, e.g. unsweetened soya drink, oat drink or almond drink)
• Salt & white pepper
• A pinch of grated Nutmeg

Method

• Melt the butter in a saucepan over low heat. Stir in the da Carla Soya Flour until well combined.
• Let it simmer, stirring, for about 1 minute.
• Add the milk gradually, whisking thoroughly after each addition until smooth and free of lumps.
• Bring to the boil over medium heat while stirring. Let simmer for about 5 minutes, stirring, or until the sauce has thickened.
• Remove from the heat and season to taste with salt, black pepper and nutmeg.