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The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

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Make a white ‘bechamel’ sauce using quinoa flour to replace regular wheat flour. Usual ratios are ¼ cup flour to ¼ cup butter to 2 cups milk (making 1 pint), but you can scale up or down as required. Flavour with plenty of salt and pepper, and add mustard, grated cheese or herbs as desired.