I am working Mom that L-O-V-E-S to cook. For me, it’s not a chore. In fact, I feel all out of sorts when I have to take a break (sick, weird work schedules, etc.) from my kitchen. It’s my little space of the house, and there is such a satisfaction I get from making, mostly from scratch, meals for my family. Not to mention, good-tasting food is SUCH a weakness! I would pick savory over sweet most days, and I am positively in love with flavor.
Cooking has been a love long before it was a necessity, but with my increasing health issues (and increasing weight!) I did a major overhaul of my eating habits. One of the biggest changes we instituted was over breads and bread-products. We are not definitively gluten-free, but we are pursuing bread options that are actually good for us versus empty calories. This might sound fine and good until you are introduced to a little bit of our food dynamic. Husband = 1⁄2 Italian = lots of pasta and bread = lots of changes and conversions to make. Combine this food culture, our commitment to purposeful eating, and my absolute adoration (or demand?) of good-tasting food … and I have my work cut-out for me!
That is why I am proud to share a recipe for gluten-free alfredo sauce, and I hope it helps your family, too!
More often than not, to make a sauce thicken, you need a flour. And if you’re trying to avoid white flour, this can sometimes be a challenge. This recipe’s success was a HUGE win for us! It has been a long time since we’ve been able to enjoy alfredo!
4 tbl butter
2 cloves of garlic, minced
1⁄4 c. rice flour
1 1⁄2 + c milk
1 tsp dried parsley
dash of onion powder
- Melt butter in a small saucepan on medium heat. Once butter is melted, add minced garlic.
- Stir minced garlic, and slowly cook garlic. Stir occasionally as it cooks. You want it to be fragrant and light brown, but not burnt!
- Turn heat off, and stir rice flour into butter/garlic mixture. (This is making a “roux”.) Stir until combined; it will look like a flour/butter mass – the mix will come together.
- With a whisk, stir in 1 1⁄2 cups of milk. Turn the heat back on medium-low. Continue to whisk until milk is well mixed, and use the whisk to break up any clumps.
- Bring mixture to a boil, and let it boil for 5 minutes. Keep stirring and scraping the bottom of the pan – you don’t want to bottom to burn.
- Turn heat down to a low, and add parsley and salt. Let this simmer for about 15 minutes.
- As it simmers (and cools) it will thicken. Some people like alfredo sauce that’s very thick, some like it thin. You can slowly add milk, 1-2 tablespoons at a time until sauce is at a desired consistency.
- Mix in with desired stuff – I used about 1⁄2 pound of sprouted flour pasta (more on that someday!) and 1 grilled chicken breast, and 2 cups of broccoli.
I hope this helps you on your journey to help your body with your food!