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My children insist that everything that comes out of my kitchen bear a name, even if that name has little or no meaning to them at the get-go. Since it is, at times, a work in progress and therefore not yet worthy of the eventual name, I resist their demands as best I can. “What's this?” is often met with an answer of, “Dinner.”
This lightened up gluten free Alfredo sauce is, indeed, a finished work—but calling it Alfredo sauce may be misleading as it's made with more than just the usual butter, cream and Parm. That most basic of American restaurant-style white sauces is just too heavy for me to enjoy, and I thought you might feel the same.
Table of Contents
A few more ingredients are all it takes to lighten up this gluten free Alfredo sauce enough for it to be rich and impossibly creamy without knocking us out with its heft. As an added bonus, it also has more depth of flavor.
Oh, and about those gluten free fettuccine noodles… When I first made this recipe, they were not very easy to find. These days, even Barilla makes them so pick your favorite brand—or just use spaghetti and it will taste just as good.
Gluten Free Alfredo Sauce Recipe
Ingredients
- 3 tablespoons (42 g) unsalted butter, chopped
- 3 cloves garlic, smashed and peeled
- ¼ cup (35 g) gum-free gluten free flour blend, (23 g superfine white rice flour + 8 g potato starch + 4 g tapioca starch/flour)
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper, (or white pepper if you have it)
- 2 cups (16 fluid ounces) chicken or vegetable stock, at room temperature
- 12 ounces dried gluten free fettuccine, or spaghetti pasta
- ½ cup (4 fluid ounces) lowfat milk, at room temperature
- ½ cup (4 fluid ounces) heavy cream, at room temperature
- 3 ounces Parmigiano Reggiano cheese, finely grated
- Chopped fresh flat-leaf parsley, for serving
Instructions
- Bring a large pot of salted water to a rolling boil.
- In a large, heavy-bottom saucepan or skillet over medium heat, melt the butter. Add the garlic cloves and sauté, turning the cloves over occasionally, until the garlic is fragrant (about 3 minutes). Remove and discard the garlic.
- Add the gum-free flour blend, whisk to combine and cook just until the mixture begins to simmer. You don’t want any browning, as this is a white sauce. Add the salt and pepper, and whisk to combine.
- In a slow, steady stream and while whisking constantly, pour the stock into the pan. Continue to whisk occasionally and cook until the mixture just begins to thicken and the mixture coats the back of a spoon (about 6 minutes).
- While the sauce is cooking, boil the pasta to an al dente texture according to the package directions. Drain the pasta.
- While the pasta is boiling, add the milk and cream, and whisk until fully combined. These will thin the sauce, but continue to cook, whisking frequently, until the sauce reaches your preferred consistency.
- Remove the pan from the heat, add the finely grated Parmesan cheese and whisk until the cheese melts. Add the pasta to the sauce, and use tongs to toss until fully coated. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. When do you add the milk, cream and cheese ? I dont see this in the instructions. Thanks.
Hi, Melanie, thank you so much for bringing this to my attention, and I apologize for the inconvenience. Somehow, it appears that the remainder of the recipe got stripped out. I’ve added it back. If you refresh your screen, you should find the complete recipe.