Gibbo

Sounds like thickening with flour in butter is not the option. Good to know! I have potato starch! Not sure how old it is (does it go off?) -- I have had a wheat allergy for about 10 years so I have dipped in and out of cooking with various items. How would you use potato starch, dilute in water like cornstarch and mix it in? Sorghum sounds good...

Sometimes, adding cornstarch just doesn't work for me in a recipe. It has a gluitonous (sp?) finish to it afterwards. I have tried using tapioca (the minute kind) in stews with success. But here is my question, when a 'normal' recipe asks for 1 oz flour and 1 oz butter to be combined and cooked into a roux, do you find gluten-free flours (let's say...

Hi JennyC: new to these boards, here is my question: When you add in a higher protein flour, how do you do that? Do you replace all of one kind with another? Thanks Gibbo