Veg in cheese sauce made with coconut flour,

Hello everyone, I've been experimenting with coconut flour and tonight I made a cheese sauce using coconut flour and it was really nice it was quite thick but for my first attempt and considering the smoke alarm didn't go off... I had it with roasted potatoes and roasted sweet potatoes.

I lightly fried diced red onion, green pepper and mushrooms, while I cooked the broccoli and leeks. I made the sauce like a traditional béchamel sauce and used approx 30g butter 20g coconut flour 70g strong cheddar cheese. I made the béchamel sauce by gently melting the butter then adding the coconut flour stirred to a thick paste and gradually added approx 250ml of warm milk (you can use almond or coconut milk but I used semi skimmed lacto free milk) I was a bit skeptical because it looked quite thin but after baking it thickened up a lot.

[Zest]

Mmmm, that looks lovely Hidden - I hope to get some coconut flour soon so I can try the previous recipe you posted for the delicious cheese biscuits - I've been salivating about them since I saw your photo - and it's good to know that the flour works well in a sauce too - what a lovely combination with the sweet potatoes and potatoes - I bet it was delicious!!!

Zest

[Hidden in reply to Zest]

Well thanks, I’ve been wanting to make a cheese bake since your trout tea as I thought those veg would be amazing in a cheese sauce. To me this is wholesome comfort food 🙂 And it’s nice to show what can be made grain free/gluten free.

If I’m honest I’d use less coconut flour it’s that absorbent so I’d use 1/2 coconut flour to butter.

I love your what’s for tea posts so I’ve joined in...

[BadHare]

Another tasty recipe!

Does it taste of coconut?

Have you tried making a cauliflower pizza base? Looks interesting, as well as GF.

[Hidden in reply to BadHare]

Thanks and you can’t taste coconut. I read that mashed cauliflower is a good substitute for a low carb diet but haven’t tried using it for a pizza base. I make a qiiche using mashed potatoes spread thinly and blind baked before adding the quiche mix and that’s really nice and is great cold the next day.

[BadHare in reply to Hidden]

I've not tried this, so don't know if this is the best recipe: bbcgoodfood.com/recipes/cau...

I make baked omellette with a lot of veg, rather than use pastry. Also nice cold, if it lasts.

[Hidden in reply to Hidden]

Love your picture above Jerry, it looks lovely. I would never have thought to use potatoes as a base for quiche, I normally just mix up an egg mixture and add what I want to add and then just pour in the dish and bake. I will certainly try the potatoes - excellent idea.

Alicia

[daviddonovan119]

It looks delicious, which coconut flour are you using?

[Hidden in reply to daviddonovan119]

Thank you, I used Essential organic, now because coconut flour is very absorbent next time I will only use 1/2 CF to butter.

[Scooby17]

Looks delic, will try this soon. I use Garamond flour for cheese sauce, that also works well. 👍

[Scooby17 in reply to Scooby17]

*Sorry for spelling error, meant Garam / chickpea flour

[Hidden in reply to Scooby17]

Thank you Scooby and gram flour is really good in lots of recipes.

Jerry 😊