A method for preparing a classic creamy white sauce, traditionally thickened with wheat flour, using gluten-free alternatives. This adaptation allows individuals with celiac disease or gluten sensitivity to enjoy this versatile sauce in various dishes. Common substitutions include rice flour, tapioca starch, or gluten-free all-purpose flour blends. The resulting sauce maintains a similar texture and flavor profile to the original.
This adaptation broadens the culinary applications of a beloved sauce, promoting inclusivity in dining. It allows for the creation of lasagnas, gratins, and other dishes without compromising dietary restrictions. The historical significance of the original recipe remains, while the modifications cater to contemporary needs and health-conscious preferences. This accessibility enhances the overall dining experience.
