Yield: 6 servings
|1 tablespoon||Milk free margarine|
|1½ teaspoon||Potato starch or any other gluten free starch|
|½ cup||Soybean milk|
|1 teaspoon||Dried parsley|
%%%%% WHITE SAUCE #1 %%%%%
Melt the margarine in saucepan. Add starch and salt and stir until well mixed. Add milk and parsley and continue stirring until mixture thickens.
%%%%% WHITE SAUCE #2 %%%%%
1 tbsp milk free margarine 1 cup cold water or stock 1½ tbsp gluten free flour (your choice) Melt margarine. Shake the flour and water together and pout into pan with melted margarine. Cook and stir until thickened.
%%%%% WHITE SAUCE #3 %%%%%
1 tbsp butter 1 tbsp potato flour 1 cup milk salt to taste Melt butter and add potato flour stirring until well blended. Slowly add the milk, stirring constantly until well blended. Cook slowly until thick. If a thicker sauce is desired, increase butter and potato flour to 2 tbsp each.
Origin: The Allergy Cookbook. Shared by: Sharon Stevens, July/95.