For the longest time I thought of a gluten free, healthier alternative to replace refined white flour used in a traditional white sauce so popular as a base for fettuccine alfredo and creamy soups etc. I definitely did not want to use potato flour or even arrowroot flour as I did not think they added any “intrinsic ” nutritional value to the sauce.
And while researching the merits of teff flour when I was experimenting with it to make gluten free chapatis, I was surprised to read that it was used as a thickener for stews etc.
Once I started to make the red sauce and saw how appetizing and beautiful it looked, not to mention its delicious flavour. Voila!!!! I knew it was another EUREKA moment in the gluten free world!!!! I hope you will enjoy making and relishing it as much as my family has.
- 1 1/2 tbsp. red Teff flout ( adjust the amount of flour according to the thickness of the sauce )
- 1 1/2 tbsp.butter or ghee or extra virgin olive oil
- 1/3 cup milk or soy milk or any other vegan milk
- 1 tbsp. finely chopped basil
- 2 green onions finely chopped
- salt to taste
- 1/4 tsp. black pepper freshly ground
- 1/4 tsp. crushed chilli peppers
- Heat the butter in a heavy bottom pan on a very slow heat .
- Add the teff flour and stir well so that it cooks in the butter and there are no lumps and does not stick to the pot.
- After few minutes when the flour has mixed completely in the butter and changes the colour ( loses the raw look, with white flour it is easier to judge as it is so refined it starts to burn and change colour very fast ) start adding the milk slowly.
- As you add the milk the flour mixture will thicken and start to come together, again mix thoroughly so no lumps remain.
- Add the remaining milk and stir, by now you should have a smooth, silky sauce.
- At this point increase the heat (not too much though) to let the sauce heat through and thicken to the desired consistency, make sure to keep stirring so it does not stick to the bottom of the pan and burn.
- Take the pot off the stove and.add the green onions, basil, salt and black pepper.
- The sauce is now ready to be used as a base for a creamy mushroom soup, corn toast, mushroom toast or fettuccine alfredo.