To make this a gluten–free version this recipe uses rice flour instead of wheat.
- 30 g margarine
- 3 tbsp rice flour
- ¼ litre soya milk
- Melt the margarine in a (preferably thick) saucepan over a low heat.
- When it has completely melted but before it begins to bubble, add the flour and stir in. Continue to stir gently for 3 to 4 minutes.
- Add the soya milk a little at a time, stirring continuously. Continue stirring until you’ve added the full amount and the mixture thickens.
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