Gluten and lactose free bechamel sauce

Put 3 tablespoons of EVOO or the oil you use in a frying pan and heat over medium high heat.

Once the oil is hot lower the heat to medium low and add the flour. In my case I used 2 tablespoons of gluten free oat flour and one tablespoon of quinoa flour but use whatever you prefer. Be careful with the quinoa flour that has a special and quite strong taste.

Brown the flour while stirring it with the oil for 1-2 min. over medium-low heat so that it does not burn.

Once the flour is browned add the soy beverage (or whatever you use) little by little. I put first a glass and let it thicken a little and then I added half a glass more and finally the other half.

Stir quite frequently for about 15 minutes or until the thickness you like.

Season to taste. I used salt, pepper and nutmeg.