White Sauce (Substitute for cream of whatever soup)

1 C. GF flour mix 3 1/2 C. powdered milk
4 t. salt 1 C. margarine

Stir dry ingredients together. Cut in margarine. I would store this in fridge or freezer because of the margarine.
For a thin sauce use 1/3 C, mix to 1 C. liquid.
For a medium sauce use 2/3 C. mix to 1 C. liquid.
For a thick sauce use 1C. mix to 1 C. liquid.
Substitute this for a cream of whatever soup. I use chicken or beef bullion in addition for flavor