Easy 15-Minute Chicken Alfredo Gluten-Free Recipe (2024)

FAQs

What is a substitute for flour in Alfredo sauce? ›

Use Cornstarch

To make a cornstarch slurry, whisk together equal parts of cornstarch and water—about 2 tablespoons of each. From there, add 1 to 2 teaspoons at a time. Start by whisking just 2 teaspoons of the slurry into the sauce, let it come to a boil, which will activate the starch, and then add more if needed.

Alfredo sauce should be all dairy with herbs and spices to flavor. There should be no flour and hence no gluten. But commercial products probably do have flour to thicken, so you should check the labels carefully. Better yet, make your own from scratch.

Fettuccine pasta: This long, thick noodle is classic shape for making the best fettuccine Alfredo, but any long pasta shape (fresh or dried) will work in this recipe. Instead of fettuccine noodles, try linguine, spaghetti, or pappardelle.

Another option is to add some cornstarch or arrowroot powder to your sauce. These starches will help to thicken it up without adding any flour. Finally, you can try adding some heavy cream or sour cream to your sauce. This will add some richness and body to the sauce without making it too thick.

You can make a stand-in for the heavy cream called for in a recipe where it will be mixed with other ingredients. Melt 1/4 cup unsalted butter in a large glass bowl and gradually whisk in 3/4 cup whole milk or half and half. You'll end up with 1 cup of a cream substitute.

Whole milk is an excellent substitute for heavy cream. It adds richness to your pasta sauce without the excess fat. Simply simmer your favourite pasta sauce with whole milk until it thickens to your desired consistency. The result is a velvety and indulgent sauce that pairs beautifully with pasta.

Homemade Alfredo Sauce Ingredients:

All-purpose flour: To help form a roux and thicken the sauce. If you are making gluten-free Alfredo sauce, however, you are welcome to omit the flour and have a slightly thinner sauce.

What can I use instead of flour to make a sauce? ›

What are some substitutes for flour as a thickener in gravies and sauces? - Quora. For sauces that are served hot, any type of starch will work. The most commonly used one is cornstarch.

Rice flour: Use rice flour for noodles, and to thicken soups and stews. It's also gluten-free and works well in delicate food products like cakes and pastries. Amaranth Flour: Use amaranth flour for pasta, baking, and as a thickener. Like rice flour, amaranth flour is gluten-free.