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Bring a large pot of water to a boil over high heat. Add 1 tsp salt, then cook the gluten free elbow pasta according to the package directions until just al dente — tender but with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water, then drain the pasta through a colander and set aside.
While the pasta cooks, melt the butter in a medium saucepan over medium heat. Once the butter is fully melted and foamy, add the gluten free flour all at once and whisk constantly for 1 to 2 minutes, until the mixture smells lightly nutty and turns a pale golden color.
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