3cups (249 g)shredded cheddar cheese (preshredded or shredded from a block)
To Make Just 3 Tablespoons of Gluten Free Xanthan Gum Free Flour Blend
16gramssuperfine white rice flour
6gramspotato starch
4gramstapioca starch
Instructions
In a small saucepan over medium heat, melt the butter. Add the flour mixture and whisk until smooth. Continue whisking for about one minute and add in the spices and Worcestershire. If using the sodium citrate, add this to the beer and stir gently to dissolve. Pour the beer into the roux while whisking constantly.
Continue whisking and slowly add the milk in increments, whisking after each addition, until smooth. Add the cheese and continue to whisk until cheese is melted.
Pour into a serving bowl and serve warm with dippers, or add to a fondue pot and keep warm over a low heat. This can also be made ahead and stored in the refrigerator for a few days. Reheat over low heat, whisking until smooth.