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Bechamel Sauce

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


Ingredients

30g margarine
3 tbs rice flour
¼ litre soya milk

Procedure

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.


 

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