BURDEE
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burdee
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Posted 24 May 2004 - 07:44 AM
Does anyone have a recipe for a cheese sauce which I can freeze? I want to use "Velveeta" (which is gluten-free according to the CSA product listing guide) but I don't think cornstarch as a thickener will tolerate freezing/thawing. I have observed other cornstarch-based sauces collapse after freezing/thawing. I want to make a casserole with cooked cauliflower, peas and shrimp with a cheese sauce. Since my husband won't eat much, I'll have to freeze leftovers. SOOOO does anyone have a recipe for a Velveeta (or other cheddar or gluten-free cheese) sauce which I can use in a vegie or other kind of casserole? I suspect I have to use potato starch, but I'm relatively new to all this. (I just learned I had gluten intolerance over a month ago after getting the 'IBS' runaround for over 7 years.) So I would also appreciate any basic sauce gluten-free substitution hints from anyone. Thanks so much.
BURDEE
BURDEE
Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D, thyroid supplement, arabinogalactan and DHEA to improve immunity.
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