Time 15m Yield 1 batch Number Of Ingredients 13 Steps:
Note: The rice flour you usually find is rather gritty (Arrowhead Mills, etc), so it is best to get your rice flour at an Asian market, where you can find powdered rice flour–it has the same feel as cornstarch. In a small bowl, mix flours and potato starch with a fork until mixed together. In a heavy-bottomed saucepan, melt margarine with oil over medium heat. Whisk flour mixture into oil/butter mixture until it forms a paste. Whisk in chicken stock and rice milk. Add spices and Worcestershire. Bring to a boil, stirring occasionally, until thick. If too thick, add more rice milk. If too thin, mix 1 tsp of (the garbanzo flour thickens better, but has a stronger taste) more flour with 1 T of cold water, and then stir into the sauce. Repeat if necessary.
Time 10m Yield 3-4 main courses sauce, 4 serving(s) Number Of Ingredients 4 Steps:
In a warm saucepan mix margarine and flour together, stirring quickly. When combined and melted add milk slowly, stirring quickly. Add honey. Simmer whilst stirring and serve with wheat-free pasta, rice noodles, roast beef, potatoes or use in a lasagna. I even use it instead of margarine on crackers with salmon or avacado.
