This vanilla sauce can be eaten hot or cold and compliments a variety of sweet dishes and desserts
|Serve Vanilla Sauce with my recipe for Blueberry and Pineapple Ring|
40g (1 1/2 oz) dairy-free margarine alternative
40g (1 1/2 oz) gluten-free flour
pinch of xanthan gum
600 ml (1 pint) dairy-free milk
2 x 15 ml spoons (2 tablespoons) sugar
2 x 5 ml spoons (2 teaspoons) vanilla extract
What to do:
- Melt the dairy-free margarine alternative in a saucepan over a low heat.
- Sift the xanthan gum into the gluten-free flour, then add to the pan and beat until smooth. Remove from the heat.
- Add the dairy-free milk a little at a time, and beat well.
- Bring back to the boil, stirring continuously, and cook gently for 2-3 minutes as this completes the cooking of the starches in the flour.