Gluten Free Roux Sauce. Then cook on medium heat stirring frequently for about 5 minutes. If too thin, mix 1 tsp of (the garbanzo flour thickens better, but has a stronger taste) more flour with 1 t of cold water, and then stir into the sauce.
For cheese sauce without a roux Or almost the same way. Once mixed together, add the curry powder and other dry spices.
1.5 c of blanched almond flour** or 1.5 c raw cashews, raw macadamia nuts, or raw whole almonds without peel.
A regular roux calls for 1/4 cup butter or oil and 1/4 cup all purpose flour. 1 tablespoon greek yogurt or heavy cream; 1/3 c coconut oil liquified. While i have tried bob's red mill all purpose flour blend for roux and white sauce, i really prefer using a 50/50 mix of white rice and brown rice flour with no added starch to it.
