Subject: | |
From: | |
Date: | Tue, 14 Aug 2001 11:44:13 -0700 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
Hi All--
First of all, I owe you all an apology, big time! I am
such a ditz sometimes! I received *many* responses,
which were so appreciated. I forgot, however, to
mention in my original post that I'm sensitive to
corn, so I can't use cornstarch. I feel so badly - so
many of you took time to write and send instructions
or recipes...A lesson learned. I'll remember to
include vital information on sensitivities in the
future.
Other responses I rec'd were:
Potato starch with toasted brown rice flour might keep
the gravy from thinning out.
If I'm using rice milk, boil the milk for 5-10
minutes, then cool. This will stop the enzyme action
that prevents thickening.
Gravy mix by Seitenbacher - gf brown gravy mix.
Glutino Co. sells a brown gravy mix
Use arrowroot in place of cornstarch, but less of it.
Try tapioca flour
Try sorghum (sp?) flour
*No one seemed to really have a firm idea why the
gravy thickened, then thinned after refrigeration.
If anyone sent a suggestion other than what I listed,
or corstarch, please send it again and I'll summarize
those additions.
Thanks to everyone who replied and again, I'm so sorry
I didn't mention my sensitivity to corn. :(
Ayn in Kansas
|
|
|