Gluten-Free Bechamel Sauce

• 2 1/2 cups milk
• Few slices of carrot and onion
• 3 black peppercorns
• Sprig of thyme
• 4 parsley stalks
• 1/2 stick (2oz) butter
• 2 1/2 tablespoons cornstarch
• 1/4 cup (1oz) rice flour
• Salt and freshly ground black pepper

1. Put the milk into a saucepan with the carrot, onion, peppercorns, thyme, and parsley.
2. Bring to a boil, simmer for 4-5 minutes, remove from the heat and cool.
3. Strain the vegetables.
4. Melt the butter in a saucepan and stir in the cornstarch and rice flour.
5. Combine the mixture with a wooden spoon and cook for 2 minutes over a low heat.
6. Pour in the milk, whisking continuously, and allow to thicken.
7. Taste for seasoning and adjust if necessary.
8. For a thinner sauce, add a little extra milk until you achieve the required consistency.

milk, carrot, black peppercorns, thyme, parsley stalks, butter, cornstarch, rice flour, salt

Taken from www.cookstr.com/recipes/gluten-free-bechamel-sauce (may not work)