Thick Rich Gluten Free Dairy Free Roux White Sauce

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I'm staying away from wheat, but wanted a nice white sauce. all the others i have seen were thin or too sweet. this one is rich, creamy, and has a great flavor. replaces white sauce in casseroles and tetrazzinis. can be used as a base for cream of mushroom soup, too. Add spices you want to create the flavor you need. all spices listed are optional--i use this as the sauce for my chicken and rice bake.

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Steps

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In a small bowl , mix flours and potato starch with a fork until mixed together.

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In a heavy-bottomed saucepan , melt margarine with oil over medium heat.

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Whisk flour mixture into oil / butter mixture until it forms a paste.

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Whisk in chicken stock and rice milk.

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Add spices and worcestershire.

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Bring to a boil , stirring occasionally , until thick.

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If too thick , add more rice milk.

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If too thin , mix 1 tsp of more flour with 1 t of cold water , and then stir into the sauce.

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Repeat if necessary.

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Ingredients

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non-hydrogenated margarine, olive oil, rice flour, garbanzo flour, potato starch, gluten-free chicken stock, rice milk, worcestershire sauce, dried basil, dried oregano, garlic powder, onion powder, dried dill