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Archive for May, 2011

Gluten-free Cooking Tips: Sauces

Sunday, May 15th, 2011

Cooking Gluten-free is not as difficult as many individuals think.  For starters there is gluten-free almost everything.  Pasta, sandwich breads, bagels, cookies,etc., are available in health food stores and now in some large markets.  What may be a little challenging is making sauces to go with pasta and meats.  Most recipes will tell you to use 2 tablespoons wheat flour.  But with gluten-free cooking white rice flour (not brown rice flour) is the best substitute; but use less flour because the flour is heavier, about 1 and 1/2 tablespoons.  My favorite recipe is : 1/2 cup chopped onions, 2 tablespoons butter/margarine, 1 &1/2 tablespoon white rice flour, 1 cup liquid (milk, beef broth, chicken broth, vegetable broth all gluten-free), and 1/4 teaspoon salt.  Melt butter/margarine in a large skillet, add chopped onion and saute until translucent.  Add flour and mix with cooked onion.  Slowly add liquid, stirring with wooden spoon until smooth. Add salt.  Now you have your base sauce.  Examples of chicken dishes may include: adding curry, chopped apricots and spices for Curry Chicken, Dijon mustard and white pepper for Penne Chicken pasta.  For beef dishes: adding Roquefort cheese; or Cognac and Dijon mustard for steak toppings.  Precooking mushrooms and adding them to the sauce with spices makes an excellent accompaniment.  The choices are endless*

Note*: The above suggestions are for 2 servings.

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