I’ll have a friend over tomorrow who can’t eat gluten. I planned to make lasagna but can’t find compatible pasta in stores so I thought I’d make my own. But I never made pasta before, so I figured I’d ask here, maybe someone does have some experience. Current idea is to just use a normal recipe with a glutenfree fluor mixture. Has anyone tried this and got some hot tips?
Apart from that, a good lasagna of course needs a béchamel sauce. Are there any problems in making this with a non-traditional fluor mix?
Thanks in advance and have a nice day!