To make this a gluten–free version this recipe uses rice flour instead of wheat.
3 tbs 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 3/4 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.