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Let’s cook my gluten-free arancini with béchamel sauce. Ingredients: Arancini balls – from The Gluten-Free Lab in Perth Asparagus or broccolini (optional) Fresh basil, to garnish Vegan Parmesan, to garnish For the Béchamel Sauce: 50 g dairy-free butter (or normal unsalted butter) 2 g dairy-free cheese or normal (see my vegan parmesan recipe) 2 tbsp gluten-free plain flour (or regular plain flour) 500 ml almond milk (or full-fat milk) Salt and cracked black pepper, to taste A pinch of nutmeg (opt