After Thanksgiving, my mom made another turkey and sent me home with the carcass to make stock (delicious!) and have some leftover turkey to turn into more delicious meals. I decided to try my hand at Turkey Tetrazzini. Since substituting any flours would be easy enough, I switched my focus to finding a dairy free recipe (since a white sauce is just a bit difficult to do without milk or butter) and then convert it myself to gluten free. With a game plan in mind and a bunch of different websites to try, I found a recipe...that was both gluten and dairy free. So a little less work for me! The dairy and gluten free substitutions for this recipe were rice milk and rice flour.
This recipe, however, almost requires a sous chef. I had so many pots, pans, cutting boards, knives, and even a Dutch oven (for the final steps) out it seemed a little ridiculous. By the time I got to the steps of how to make the sauce, I was checking out of the cooking process and was trying to fast forward through the steps. So I was not successful with trying to "cook out the 'flour' flavor." Sadly, this recipe tasted diary free and a little bland to me. Rice milk is rather thin and doesn't make for a good, thick sauce. I am going to start experimenting soon with more sauces because exclusively having red sauces is getting a little boring.