One can use this gluten free bachamel sauce (pronounced “bay shuh mel) as a base for any white cream sauce. You may add spices, or puree in roasted red peppers, and more. Often times, when using potato starch to thicken sauces it tends to thin when reheated. I used tapioca starch in my recipe. What will you use? Be creative! Make a chili bechamel and stuff some crepes with ground beef and sauteed onion and peppers.