Just because you are gluten-free, doesn’t mean that you can’t have gravy with your mashed potatoes, a rich cheese sauce with your macaroni and cheese, a lovely alfredo sauce with your pasta, or a roux with your gumbo. Many people use corn starch as an thickening alternative to flour, but I find it leaves a weird aftertaste sometimes. I prefer arrowroot powder or flour. It is much smoother and creates a nice white sauce which you see above. Make a cheese sauce with this béchameland use it with your fondue pot. Perfect for Valentine’s day!