If you suffer from celiac disease, then I will teach you to prepare an exquisite homemade pasta and a bechamel sauce suitable for coeliacs, that is gluten free.
For homemade pasta
- 250g cornstarch
- 250g skim milk powder
- 4 eggs
- 250g cassava flour
- 1½ tablespoon of xanthic gum
- 8 tablespoons corn oil
- 5 tablespoons cassava flour
- 130c.c. of water
For the bechamel sauce
- 90g unsalted butter
- 45g cornstarch
- Salt c / n
- Ground white pepper c / n
- Nutmeg c / n
Step by step development
Preparation of homemade pasta suitable for coeliacs
- Place the 5 tablespoons of cassava flour and 130c.c. of water. Mix with some rods and bring to a minimum heat while you continue stirring until you get a kind of “gum”.
- Transfer the “gum” to a bowl and mix the cornstarch, skim milk powder, cassava flour and xanthic gum . Mix very well and reserve.
- In the bowl of the “gum” place the eggs, salt to taste and corn oil. Stir with a fork and add about ten tablespoons of dry ingredients.
- Knead to integrate all the ingredients and form a paste .
- Pass the pasta to a dry and clean surface and add the remaining dry ingredients while kneading (do not worry because you will not develop gluten with the kneading).
- Stretch the noodle dough for coeliacs until it is thin and cut into strips.
- Pour into a pot with plenty of water and a little salt until they are al dente. Be careful with the cooking time, as it is much faster.
Preparation of the bechamel sauce suitable for coeliacs
- Place the milk in a pot and bring to medium heat until it boils.
- To make the roux , it is first necessary to melt the butter over medium heat or in the microwave and incorporate the cornmeal at once. Stir with some rods while you continue cooking until the mixture has no more lumps.
- Add salt, white pepper and nutmeg to taste and pour the milk at once while stirring with the rods until it boils again. As time goes by you will see how bechamel sauce for coeliacs begins to thicken.
Remember to buy products that are in a closed container, not loose, to avoid cross contamination and see that the acronyms without TACC and its logo always appear on them. If you want to know more similar recipes, check out the category Celiac .