I have gone totally grain free after a dew recent very nasty episodes of severe gut pain after rice and corn products. And I found the nicest rice/millet porridge - but no go. Back to the drawing board.
So can anyone help me with the following:
(1) What is the best flour for thickening stews, casseroles etc and for making gravies. In my pantry I have coconut, lupin (no good, it clumps), tapioca, potato and I have an excellent health food store where I can probably get others.
(2) Pastry. Is there ANY way to make non grain pastry that will puff up? I love deep dish pies and the last time I tried it shrank into the middle and came out like sheets of some building material Even next door's dog wouldn't eat it!
Thanks in advance, Odille from Oz