- 5 tablespoons butter or 4 1/2 tablespoons olive oil
- 4 tablespoons Gluten Free flour blend or 2 tablespoons rice flour + 2 tablespoons tapioca flour
- 4 cups milk (dairy, unflavored coconut or unflavored almond)
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat the butter over medium-low heat until melted (or warm oil). Add the Gluten Free flour and wisk until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the flour mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.