One big thing I miss with eating gluten free? Pasta? No… I love pasta, but rarely ate it anyway. Pasta sauce. More importantly, roux. A roux to make an alfredo. A mac & cheese.
Recently I found a gluten free ravioli. Mmm, it was gorgonzola pear.
This was DELICIOUS.
Having strong flavors in the pasta, I wanted a basic sauce topping. I picked up one of these:
I’ve been eying this for a while.
It tastes great! Very cheesy. Maybe not the best looking sauce:
…and probably not the best pairing with this particular pasta. I would use it again, in a different way. It’s not really “alfredo” flavored to me.
So this got me thinking. I have flour. It’s gluten free, but I have flour. Can I not make a roux?
1 cup almond milk – original flavor
1 tbsp butter
1 tbsp flour
Melt the butter, add flour. Stir over medium heat until it darkens a bit. Add milk slowly, constantly stirring. The only way this is different is that it doesn’t really stay saucy at this point – it’s thicker. Even after all the milk is added. Okay by me – cheesier! 🙂 I added 1 cup grated cheese. Cheddar.
(I’d love to find Daiya someday and make this completely vegan… I know it’d be fabulous).
I made some gluten free penne.
I also rehydrated some soy curls and mixed in some of this:
I ate salad and fruit all day in prep for this. 🙂
I am in a carby daze now. Time to curl up with J & B and read a book.
Have you entered My Tempting Giveaway yet? 🙂 It’s SWEET.