8 Reviews

This is a great recipe for anyone with celiac(gluten allergies) It has let me make a mousaka that is one of my wifes favorite things. I added egg yokes and baked the mousaka as I normally would and it was great JMike

15 people found this helpful. Was it helpful to you? [Yes] [No]
Mike Whyte March 08, 2002

I have found that using rice flours for thickening agents in gravies and sauces works best if a fine ground flour is used. Bob's Mill white rice flour provides the best results of those that I have tried. A non hydrogenated buttery spread such as Earth Balance gives a buttery flavor - or olive oil can also be used for pasta with 1/2 tsp salt and 1/4 tsp pepper for flavoring instead of the honey.

5 people found this helpful. Was it helpful to you? [Yes] [No]
M Crutchfield May 04, 2002

My son is a celiac so most of the meals we have are celiac friendly. I have been using gluten free cornflour for a white sauce base. Last week I make a lasagna using rice sheet noodles for an Chinese grocery shop and this white sauce recipe as a base. I added an egg yolk to the sauce and grated cheese. OOOOOOOOOH my heavens. My son was in Lasagna heaven. He said it almost tasted like real cheese sauce. Thank you so much and my son thanks you. :-) He hates the white/cheese sauce made on the gluten free cornflour. LOL My son said for the celiacs of the world, this recipe gets a 5 star rating because it is so hard to good gluten free recpes that come close to the wheat/gluten products.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Chrissyo June 30, 2002

This sauce has potential. However, it needs more seasoning and it doesn't thicken up at all. I had to add arrowroot to get it to thicken. I wanted to use this as a sauce for a gluten/dairy free pizza. I added garlic/onion powders, nut. yeast, salt. I also used rice milk. I will try the leftovers over rice noodles.

0 people found this helpful. Was it helpful to you? [Yes] [No]
WI Cheesehead October 03, 2009

My son is allergic to soy also (he is 2) so I used rice milk and regular flour (not allergic to gluten) and it was so cramy, it blended really well and was silky. I also used canola oil instead of soy butter. I added less honey because the rice milk is sweeter. The result was very yummy! Thank you! Allergies are hard to cook for sometimes!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Flava Luva June 08, 2008

This turned out GREAT!!!! Everyone loved it. Very yummy!!!! :)

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kerissa M. March 24, 2008

Great sauce recipe, especially enjoyed by my daughters. The honey was a little different in a white sauce recipe. Was really delish served over our veges. I could imagine that it would also be really tasty coupled with salmon.

0 people found this helpful. Was it helpful to you? [Yes] [No]
**Jubes** October 06, 2007

The white sauce was very easy and turned out so well! I served it over gf noodles with turkey breast and green and red peppers and onions stir-fried in olive oil. I added some salt for flavoring and substituted vegetable glycerin for the honey for a yeast-free diet. Loved it!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Angelboys January 15, 2007
White Sauce (Gluten & Dairy free)