To make this a gluten–free version this recipe uses rice flour instead of wheat.
Ingredients
- 30 g margarine
- 3 tbsp rice flour
- ¼ litre soya milk
Instructions
- 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!
