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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.
Tried this recipe?Let us know how it was!