• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

How Can I Thicken My Mac N Cheese Sauce?
0

23 posts in this topic

I'm planning to make some Mac n cheese with veggies this week. I haven't made it in probably a year or more, I am confident that wegmans gluten free pasta will be delicious. I used to make it with a roux with flour of course, I was thinking of baking a potato and using that to thicken the sauce. I also have gluten-free cornstarch. Anyone have any experience making a roux? I use cornstarch in my gravy, but I'm worried it might be weird with dairy. Thoughts, ideas?

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I've never used a roux in my mac and cheese but I have made them for other things using gluten-free flour and never had a problem.

0

Share this post


Link to post
Share on other sites

I have been making a roux when I make hot dishes since there is a real lack of cream of mushroom and cream of chicken soup around here that is gluten free.  You just might have to use more than you would have before

0

Share this post


Link to post
Share on other sites

Psyillium husks are good for thickening water containing liquids.  Not sure if the would work for a roux tho.

0

Share this post


Link to post
Share on other sites

I do this all the time. I learned to make mac & cheese from a roux first and that's how I keep doing it. I use whatever flour I have at hand. I started using rice flour, although I'm not a super fan of it it works. I much prefer to use the AP flour that I keep on hand instead. At any rate, either worked just fine and my mac & cheese is as awesome as ever. And now I want some!

0

Share this post


Link to post
Share on other sites
Ads by Google:


My daughter and boyfriend have been hounding me to make homemade mac and cheese.  I have never done it, but I would think it would taste better than anything on the shelves.  My daughter was a die hard Kraft Mac and Cheese fan so I am not sure how homemade will stack up to her expectations.

0

Share this post


Link to post
Share on other sites

As Addy said, any all purpose flour mix (even baking mixes like pamelas) make great thickeners when used in a roux.  I generally make a roux with half corn starch and half brown rice flour, but if I am out of one, I use whatever flour is on hand.  Brown rice flour takes a little longer to thicken than white rice flour.  But either will make a great cheese sauce.  

0

Share this post


Link to post
Share on other sites




You guys think I should use different proportions? I used to go on the rule that 1 tbls of fat + 1 tbls of flour to thicken 1 cup of liquid. I never measure anything exactly but I have a good eye. This will be my first gluten free roux, so im really hoping its not a bust. Like I said its been a year or more since Ive made my famous mac n cheese, I know it wont be the same but the original recipe took a few times to perfect. Im hoping to pump up this version with some veggies like spinach inside and tomatoes on top.

0

Share this post


Link to post
Share on other sites

I usually just eyeball everything also, but I have noticed that I need a bit more roux now than I did before.  Just my personal experience with the three things I have made, lol.  Someone with more experience will know more than I.

0

Share this post


Link to post
Share on other sites

You guys think I should use different proportions? I used to go on the rule that 1 tbls of fat + 1 tbls of flour to thicken 1 cup of liquid. I never measure anything exactly but I have a good eye. This will be my first gluten free roux, so im really hoping its not a bust. Like I said its been a year or more since Ive made my famous mac n cheese, I know it wont be the same but the original recipe took a few times to perfect. Im hoping to pump up this version with some veggies like spinach inside and tomatoes on top.

I use the 1:1 proportion.  There are probably slight differences in the amount of freed starches each individual flour puts off, so just eyeball it.

0

Share this post


Link to post
Share on other sites




I have never made mac and cheese from scratch but I use potato starch to thicken my gravies and sauces. I prefer it to flours because it doesn't impart any flavor so you don't have to cook it in order for it to be done, just add enough to get to the thickness you want and serve. 

But you do have to use less of it than flours so adding slowly helps to avoid going too far too fast. 

I haven't tried xanthum gum as a thickener but I generally try to avoid it and guar gum because both are known to cause digestive symptoms and mess with blood sugar levels. I only had a bad reaction once when I ate too much of something containing it in one sitting, but it was bad enough for me to learn that the maximum daily doses for each are pretty low.

http://www.webmd.com/vitamins-supplements/ingredientmono-340-XANTHAN%20GUM.aspx?activeIngredientId=340&activeIngredientName=XANTHAN%20GUM
http://www.webmd.com/vitamins-supplements/ingredientmono-919-GUAR%20GUM.aspx?activeIngredientId=919&activeIngredientName=GUAR%20GUM

0

Share this post


Link to post
Share on other sites

Thanks you guys. I think I might just go with potato starch because it sounds like i can adjust if necessary. I can't wait! I will update later in the week when i finally make it.

0

Share this post


Link to post
Share on other sites

I make homemade mac and cheese all the time, using 2T butter + 2T cornstarch for the roux, with 2 cups of milk and as much cheese as I can cram into it.

0

Share this post


Link to post
Share on other sites

I'm curious to know from anyone who has tried both if cornstarch is similar to potato starch when used as a thickener. I've only experimented with potato and not corn. Does it impart flavor, does it clump more or less than flours, etc.?

0

Share this post


Link to post
Share on other sites

That makes me think of this recipe... I was going through bookmarks yesterday and drooled over this:  http://www.imaceliac.com/2014/02/gluten-free-crock-pot-mac-n-cheese.html?showComment=1404417989714#c2268602361593667352

0

Share this post


Link to post
Share on other sites

To the original question, we use Bob's Red Mill all purpose gluten-free flour for this.

0

Share this post


Link to post
Share on other sites

I just wanted to update. I made this over the weekend and it was really tasty! I put spinach in the sauce and pureed a potato in with the onion. It thickened it nicely but I didn't make nearly enough sauce, I think the corn pasta sucks up the liquid quite a bit. Very tasty! I topped it with cut up tomatoes and a little parmesan cheese. It was a bit much for my tummy, so I don't think i will be making it again for awhile.

0

Share this post


Link to post
Share on other sites

Something else to make before going totally gluten-free :D.  We used the recipe on the Creamettes box and I love it!!  I use Wondra for making gravy or roux usually but cornstarch works fine too.  I always add potato water to my gravy as well...well, I used to do all that I guess.  

0

Share this post


Link to post
Share on other sites

I do this all the time. I learned to make mac & cheese from a roux first and that's how I keep doing it. I use whatever flour I have at hand. I started using rice flour, although I'm not a super fan of it it works. I much prefer to use the AP flour that I keep on hand instead. At any rate, either worked just fine and my mac & cheese is as awesome as ever. And now I want some!

What is AP flour?

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,339
    • Total Posts
      935,566
  • Member Statistics

    • Total Members
      64,999
    • Most Online
      3,093

    Newest Member
    Con Smith
    Joined
  • Popular Now

  • Topics

  • Posts

    • Yes you are correct. Interestingly my genes in the US are thought to be more associated with RA. Which is something they thought I had prediagnosis. In the Middle and far East they are more likely to be associated with celiac and they are rare genes in Caucasians which I am according to my parents known heritage. I always caution folks not to take the gene tests as absolute proof they can't have celiac because I had one child who had positive blood and biopsy, did well on the diet, then got genes tested in young adulthood and was told they could never be celiac. Of course that resulted in her abandoning the diet. I worry but hope someday doctors will realise we still have a lot to learn about the genetics of this disease. PS While I still have some deformity in my hands my joint pain resolved after a few months on the diet.
    • It seems like you really need a concrete or near concrete answer so I would say maybe you ought to get the gene testing. Then you can decide on the gluten challenge.   Thanks! I am convinced our dogs are there waiting for us. Meanwhile they are playing, running, laughing, barking & chasing. I have another favorite quote dealing with dogs: "If a dog will not come to you after having looked you in the face, you should go home & examine your conscience."  ~~~ Woodrow Wilson ~~~
    • I can't help thinking that all of this would be so much easier if the doctor I went to 10 years ago would have done testing for celiac, rather than tell me I probably should avoid gluten. He was looking to sell allergy shots and hormone treatment, he had nothing to gain from me being diagnosed celiac. I've been messing around ever since, sort-of-most-of the time being gluten free but never being strict about it. I really feel like three months of eating gluten would do my body a lot of permanent damage. I've got elevated liver enzymes for the third time since 2008 and no cause can be found which might be good, I guess. I wonder if it would be reasonable to do the HLA testing first, to decide if I really need to do the gluten challenge. If the biopsy is negative, that is. Squirmingitch, love your tag line about dogs in heaven. We lost the best dog ever last December. I sure hope all my dogs are there waiting for me!
    • Most (90%-95%) patients with celiac disease have 1 or 2 copies of HLA-DQ2 haplotype (see below), while the remainder have HLA-DQ8 haplotype. Rare exceptions to these associations have been occasionally seen. In 1 study of celiac disease, only 0.7% of patients with celiac disease lacked the HLA alleles mentioned above. Results are reported as permissive, nonpermissive, or equivocal gene pairs. From: http://www.mayomedicallaboratories.com/test-catalog/Clinical+and+Interpretive/88906  
    • This is not quite as cut & dried as it sounds. Although rare, there are diagnosed celiacs who do not have either of those genes. Ravenwoodglass, who posted above, is one of those people. I think she has double DQ9 genes? Am I right Raven?  My point is, that getting the gene testing is not an absolute determination either way.
  • Upcoming Events