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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Bechamel Sauce
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3 posts in this topic

I miss my bechamel sauce, but I'm not sure what "milk" substitute to try. I can't do dairy, and DH is allergic to soy milk. I haven't found a gluten-free-oat milk (don't know if one exists). What other milk substitute would work?

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I miss my bechamel sauce, but I'm not sure what "milk" substitute to try. I can't do dairy, and DH is allergic to soy milk. I haven't found a gluten-free-oat milk (don't know if one exists). What other milk substitute would work?

I use almond milk in everything like casseroles, gravies, sauces etc.

For bechamel sauce, I've used:

6 tblsp olive oil

3 tblsp rice flour

1 tblsp corn starch

2-1/2 cups almond milk

a little ground nutmeg

salt/pepper

Rice flour doesn't firm up as much as wheat flour, so the extra corn starch helps it thicken. It won't be quite as flavorful as one with cow's milk, butter and wheat but it should work.

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Thanks! I'll try this.

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