In article >,
"W. Baker" > wrote:

> I have more problems with this recipe, but perhaps someone here has some
> ideas. It is the flour in the bechamel as well as flour and oatmeal in
> the crumble topping that cause a problem. does anyne have an idea of how
> to thickenth bechemel and how little oatmeal might work to make a thinner
> crumble topping for this dish, which also looks tasy and a kind of
> substitute for somewhere where mac and cheese might be used.
>
> http://nyti.ms/1eMahrO
>
> Any thoughts woudl be good or perhaps just a baked flavored cheese topping
> rather than the crumble.
>
>

Wow, that's awfully rich (11 tablespoons of butter for 6-8 servings!).

Gram flour (chickpea flour) is a little less carby than wheat flour (and
has less of an effect on my blood sugar). So that might be a substitute
for some or all of the flour. It might not be authentic, but it should
be possible to replace the milk with vegetable broth and a little cream,
as well as to use less flour in the crumble topping; 1/4 cup of rolled
oats doesn't seem worth worrying about.

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