2 tsp brown rice flour
2 tsp potato flour
2 tsp tapioca flour
2 tsp cornflour
1 tbs besan (chickpea) flour
30g butter (salted or unsalted)
1 1/2 cups (375g) milk
Mix flours together (you should have a total of around 45g). Melt butter in a small saucepan. Add flours and stir until butter is absorbed. The mix will be very thick at first, but continue to stir over medium heat for a couple minutes to cook the flours and the consistency will thin. Remove from heat. Bit by bit, add the milk. Ensure you stir well between each addition so your sauce isn’t lumpy (you can use a whisk or wooden spoon). Once you have incorporated all of the milk, return to medium heat. Stir continuously until the sauce thickens (it should take about two minutes). Enjoy!
Note: This amount of milk results in a thick bechamel sauce. Try adding an extra 1/2 cup milk for a thinner consistency.
You can easily adapt the above to suit your taste: try adding some cayenne pepper and grated cheddar cheese for macaroni or to enhance roasted cauliflower. Or you can flavour your milk by heating gently with a bay leaf or thyme or — be creative!