Never thought you would be able to make a delicious Béchamel sauce without dairy or gluten? Look no further!

Low Fodmap, Gluten-Free Béchamel sauce:

2 tbsp butter

3 tbsp gluten free flour

1 c coconut milk

1 c chicken broth

1 tsp salt

2-3 tbsp Chicken jus

In baking pan: spinach, cooked chicken, and mozzarella (optional)

See Eggplant recipe here to prepare eggplant first.

  
Preheat oven to 400 F.

1. Cook chicken breast and cut into strips. Keep the jus for later.

  
2. Simmer medium heat in a pan: melt butter and add flour, one tbsp at a time, to make a roux. Stir/whisk and let the roux brown.

  
2. Add chicken broth and coconut milk, whisk/stir for 5 minutes, med heat.

3. In a large pan, combine chicken jus and Béchamel sauce, whisk on medium-high heat for 5 minutes, until consistency is like an Alfredo sauce.  Add 1-2 tsp salt/to taste!

   
   
4. Layer eggplant slices, spinach, chicken, and Béchamel sauce. Top with salt and pepper. Bake for 10 minutes on 400 F.

5. Top with mozzarella (optional) and bake for a remaining 10 minutes.

 

 
6. Serve right away and enjoy!

Also makes great leftovers!