Thick , Rich Gluten-Free, Dairy-Free Roux/White Sauce

• 2 tablespoons non-hydrogenated margarine
• 1 -2 tablespoon olive oil
• 2 tablespoons extra-fine rice flour (see note)
• 2 tablespoons garbanzo flour (chickpea, gram)
• 1 teaspoon potato starch
• 1 14 cups gluten-free chicken stock
• 1 14 cups rice milk
• 1 teaspoon Worcestershire sauce
• 12 teaspoon dried basil (optional)
• 12 teaspoon dried oregano (optional)
• 14 teaspoon garlic powder (optional)
• 14 teaspoon onion powder (optional)
• 14 teaspoon dried dill (optional)

1. 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.
2. In a small bowl, mix flours and potato starch with a fork until mixed together.
3. In a heavy-bottomed saucepan, melt margarine with oil over medium heat.
4. Whisk flour mixture into oil/butter mixture until it forms a paste.
5. Whisk in chicken stock and rice milk.
6. Add spices and Worcestershire.
7. Bring to a boil, stirring occasionally, until thick.
8. If too thick, add more rice milk.
9. 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.
10. Repeat if necessary.

nonhydrogenated margarine, olive oil, rice flour, garbanzo flour, potato starch, chicken, rice milk, worcestershire sauce, basil, oregano, garlic, onion, dill

Taken from www.food.com/recipe/thick-rich-gluten-free-dairy-free-roux-white-sauce-134473 (may not work)