Lightened Up Gluten Free Alfredo Sauce
3 tablespoons (42 g) unsalted butter, chopped
3 cloves garlic, smashed and peeled
1/4 cup (35 g) gum-free gluten free flour blend (23 g superfine white rice flour + 8 g potato starch + 4 g tapioca starch/flour)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper (or white pepper if you have it)
2 cups (16 fluid ounces) chicken or vegetable stock
12 ounces dried gluten free fettuccine or spaghetti pasta
1/2 cup (4 fluid ounces) lowfat milk
1/2 cup (4 fluid ounces) heavy cream
3 ounces Parmigiano Reggiano cheese, finely grated
Chopped fbresh flat-leaf parsley, for serving
Bring a large pot of salted water to a rolling boil.
In a medium-sized 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.
While the pasta is boiling, add the milk, cream and grated Parmigiano Reggiano cheese to the sauce, and mix to combine. Keep the sauce warm over very low heat until the pasta is finished boiling. Drain the pasta, add it to the sauce and toss to combine. Serve immediately, sprinkled with parsley.