How can this be made gluten free? Thanks so much. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Add your answer here
Suzanne is a trusted source on General Cooking.
There was a pickle answer a week or so ago regarding something similar on another gratin boulangere suggested rice crackers instead of panko.
Maybe a crushed nut topping?
I would use 1/8-1/4 cup sweet rice flour, adding more until the roux looks normal. I try not to overdo the sweet rice flour because it can lead to a gummy texture, but it works really well to thicken sauces like this. You probably won't need a full 1/4 cup. Alternately, you could use tapioca starch, potato starch, or arrowroot flour to make the roux; you wouldn't need to use as much. This can affect the texture and flavor, though, so I'd try it with sweet rice flour first.
As for a panko substitute, there was a thread just a few days ago that had a bunch of suggestions. (Afraid I can't find how to search for it at the moment.) But gluten-free bread ground into breadcrumbs works really well. One of the suggestions was crushed rice crackers and I bet that'd be amazing.
Please enter a valid email address.
Well played. You deserve a cookie.
Muffins are great, but these other ideas could be greater.
Unexpected Ways to Use a Muffin Tin
Perfect Veg Sandwich
The Greatest Hits
Welcome Spring Produce
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.