Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Milk free margarine
1 1/2 ts Potato starch or any other
-gluten free starch
1/4 ts Salt
1/2 c Soybean milk
1 ts Dried parsley

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Melt the margarine in saucepan. Add starch and salt and stir until
well mixed. Add milk and parsley and continue stirring until mixture
thickens.

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1 tbsp milk free margarine 1 cup cold water or stock 1 1/2 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.

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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.

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