I Did It

[Chrissyb]

Gluten Free was getting a little easier to deal with, I could still have my pasta with yummy sauce, BUT when I had to go diary free no more yummy alfredo sauce. Well one night I just put my brain to work and I did it. First I made the rue with Earth Balance and cornstarch then I added chicken broth, then some almond milk and let all that come to the consistancy I was looking for. For cheese I added Almond Milk garlic and herb cheese and the a number of spices and then let that cook . I was very pleased with the responses from my family even my picky 16 year old son loved it. We had it with chicken and pasta.

I can wait to try the cheddar chesses for mac and cheese.

[*lee-lee*]

that's awesome! i definitely mourned the loss of my beloved fettuccine alfredo until i discovered the Bertoli sauces are gluten free. one of these days i'll try and make my own sauce from scratch...

[purple]

Way to go!!! Question...is the cheese df? I haven't checked into the df cheese much. We tossed one and used all of another but my dd said it was only ok. gluten-free and df pasta sauce for pasta or pizza sounds like a real winner! Congrats!

[Chrissyb]

Way to go!!! Question...is the cheese df? I haven't checked into the df cheese much. We tossed one and used all of another but my dd said it was only ok. gluten-free and df pasta sauce for pasta or pizza sounds like a real winner! Congrats!

Purple, yes it is df. The kind I bought is Lisanatti Almond Cheese ( the good health cheese alternative). I get mine from either Whole Foods or my other local health food stores. I have tried both the Herb and Garlic and the Cheddar, it also comes in Moz.

Since I have been df only 3 months it is the best I have found. My 16 yr old son who is not df really likes it also.

[Sweetfudge]

yay! i will have to look for a good df cheese to try this!

[MySuicidalTurtle]

Can you post a recipe? How much of each are we supposed to use? I always have trouble making roux.

[purple]

Purple, yes it is df. The kind I bought is Lisanatti Almond Cheese ( the good health cheese alternative). I get mine from either Whole Foods or my other local health food stores. I have tried both the Herb and Garlic and the Cheddar, it also comes in Moz.

Since I have been df only 3 months it is the best I have found. My 16 yr old son who is not df really likes it also.

Thanks, I will watch for it somewhere...we don't have a whole foods

[Mango04]

I really really hate to say this, but the Lisantti cheese isn't dairy-free.

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It has milk protein in it. Might be okay for lactose intolerant people, but not for anyone who needs to be dairy free.

[Chrissyb]

I really really hate to say this, but the Lisantti cheese isn't dairy-free.

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It has milk protein in it. Might be okay for lactose intolerant people, but not for anyone who needs to be dairy free.

You know I never really read what was in it. My husband bought it for me and since I eat it in such samll amounts and not very often and never had a reaction from it, I never thought about it.

I know there are other things that have milk protein that I bother me but for some reason this does not. Go figure.

[Chrissyb]

Can you post a recipe? How much of each are we supposed to use? I always have trouble making roux.

When I make a roux I use:

Equal amounts of butter sub:

2Tab butter sub

2Tab Cornstarch

Melt butter then add cornstarch combine together

Then I usually add about

1 C chicken broth

1 C almond milk or soy milk

add more depending on the consistancy you want

let cook until that consistancy, add chesse sub of choice and spice

cook until cheese is melted

That is a fly by the seat of your pants recipe I hope it helps. lol

[sbj]

Can you post a recipe? How much of each are we supposed to use? I always have trouble making roux.

I had great results just the other night using chicken fat and sweet rice flour. I think the sweet rice flour actually works better as a thickener than the old standby wheat flour. I was really surprised at how good the resulting gravy turned out.

[SevenWishes]

Can you post a recipe? How much of each are we supposed to use? I always have trouble making roux.

Roux isn't too hard to make, so long as you keep the heat under control and don't overload the pan with too much of either ingredient. If it's too oily/greasy, add in a little extra flour at a time. If it's too dry, add in more of your fat in small increments. As it's cooking, roux should be both loose and flowing, but also have some body to it. If it looks like it has about the consistency of a milkshake, you're in the right area as far as ingredient balance. The heat should be moderately high, but never to the point at which the roux boils very hard or (of course) burns. Only make small changes to the ingredient balance and the heat at a time, and it should come out ok.

[MySuicidalTurtle]

Thanks to everyone for the advice. I think I can do better next time. I probably have issues with the heat, makes sense.