HOME > Chowhound > Special Diets >

Gluten Free Bechamel

sherrib Feb 6, 2013 06:35 PM

I'm looking to make gluten free bechamel. What's a good gluten free all-purpose flour that would be good for this?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. a
    andrewtree RE: sherrib Feb 7, 2013 05:08 PM

    I use fine masa harina

    4 Replies
    1. re: andrewtree
      sherrib RE: andrewtree Feb 7, 2013 05:43 PM

      Thank you so much for the response! Any particular brand?

      1. re: sherrib
        a
        andrewtree RE: sherrib Feb 8, 2013 05:38 PM

        Bob's Red Mill. I think I use an equal amount to when I used all-purpose, but as I work by eye I can't be sure. I also use it seasoned for a simple 'breading' of fish and lamb's liver for frying (not at the same time!)

        1. re: andrewtree
          sherrib RE: andrewtree Feb 8, 2013 08:36 PM

          Thank you so much! I will try it out and report back.

          1. re: sherrib
            goodhealthgourmet RE: sherrib Feb 9, 2013 11:20 AM

            I *heartily* second the recommendation for masa harina.

    2. j
      jvanderh RE: sherrib Feb 11, 2013 02:02 AM

      Interesting, I had no idea! Masa para tortillas as opposed to regular fine cornmeal?

      6 Replies
      1. re: jvanderh
        goodhealthgourmet RE: jvanderh Feb 11, 2013 08:44 AM

        Yes - I don't know if it's from the lime softening or something else, but masa harina behaves more like AP flour than fine cornmeal does. And since it contains the germ along with the starch it's better than pure cornstarch.

        1. re: goodhealthgourmet
          j
          jvanderh RE: goodhealthgourmet Feb 11, 2013 12:03 PM

          Thanks! Is it also possible to make a roux out of cornstarch? I never knew that either.

          1. re: jvanderh
            goodhealthgourmet RE: jvanderh Feb 11, 2013 12:59 PM

            I meant that it's a better 1-to-1 replacement for flour in general. You can't really make a roux with cornstarch.

            1. re: goodhealthgourmet
              sherrib RE: goodhealthgourmet Feb 11, 2013 03:14 PM

              But a roux can be made with the masa harina? Or, should it be used a different way to make bechamel?

              1. re: sherrib
                a
                andrewtree RE: sherrib Feb 11, 2013 06:22 PM

                Use the masa harina exactly as you would AP

                1. re: sherrib
                  goodhealthgourmet RE: sherrib Feb 11, 2013 07:51 PM

                  Yes, masa harina makes a beautiful roux. Cornstarch does not :)

        2. m
          margiabc RE: sherrib Feb 11, 2013 07:57 PM

          Can you get Orgran brand gluten free flour in the US? That's what I use in Australia when I make bechamel sauce for my sister.

          1 Reply
          1. re: margiabc
            sherrib RE: margiabc Feb 11, 2013 09:11 PM

            I know I've bought Orgran cookies. I will have to look to see if I can find the flour.

          2. l
            Loufa RE: sherrib Feb 15, 2013 05:28 PM

            When substituting masa harina for wheat flour, are the measurements the same?

            1 Reply
            1. re: Loufa
              goodhealthgourmet RE: Loufa Feb 15, 2013 07:48 PM

              Yes, for bechamel they are.

            2. w
              wyogal RE: sherrib Feb 15, 2013 05:36 PM

              One can also use almond and/or coconut flour.

              1. The Professor RE: sherrib Feb 15, 2013 05:37 PM

                Have you tried using rice flour? Gives a beautiful texture/consistency.

                1 Reply
                1. re: The Professor
                  goodhealthgourmet RE: The Professor Feb 15, 2013 07:42 PM

                  Rice flour was my go-to until I found out about masa harina. It's even better!

                2. ski_gpsy RE: sherrib Feb 20, 2013 12:20 PM

                  Has anyone tried using masa harina to make homemade pasta?
                  Or maybe for pizza dough?
                  Would masa harina work for either of them?

                  2 Replies
                  1. re: ski_gpsy
                    goodhealthgourmet RE: ski_gpsy Feb 20, 2013 12:40 PM

                    Not on its own - you need to combine it with other GF flour(s).

                    1. re: ski_gpsy
                      j
                      jvanderh RE: ski_gpsy Feb 20, 2013 01:44 PM

                      I've been messing with regular cornmeal in pizza dough, because it makes the final dough a really nice color. I use it for about half the total flours. I use boiling water to dissolve the cornmeal and let that sit 15 min, and haven't gotten good results when I've changed that up to try to do make-ahead dough- the dough gets clumpy and falls apart when I try to roll/press it out. I'm not sure if or how masa would be different. I have some around, so I'll drop you a line or link to the final blog post if I give it a shot and have any luck.

                    Show Hidden Posts