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Gluten Free Cheese Sauce using Xanthan Gum
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About this recipe:
This low carb, gluten free cheese sauce is ideal for making cauliflower cheese. Plant-based milk and cheese can be used in place of regular dairy products.
Equipment:
saucepan and jug
Ingredients:
25g butter
1 tsp FREEE Xanthan Gum
500ml milk
150g cheddar, grated
salt and pepper
ground nutmeg, optional
Method:
- Gently melt the butter then leave until cool but still runny.
- Sieve the xanthan gum over the butter and stir to make a smooth paste.
- Measure half the milk into a jug and the other half into a saucepan.
- Add the cold milk to the mixing bowl, a spoon at a time, beating vigorously with a whisk after each addition, to make a smooth paste.
- Heat the saucepan of milk over a medium heat.
- When bubbles start to appear pour a little milk into the mixing bowl and beat until smooth.
- Tip everything back into the saucepan, beating to combine.
- Bring to the boil and allow to cook gently for a minute.
- Remove from the heat and stir in the grated cheese.
- Season with salt and pepper and a pinch of nutmeg if used.
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