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Hi Listmates:
Thank you all (all 43 of you!) for responding to my question
about what flour to use for dredging meat. The results are
interesting. Here they are:
Cornstarch 9
White rice 10 (this includes two people who just said rice flour
& didn't stipulate which one)
Arrowroot 5
Bette H mixture 5
Potato flour 4 (2 of whom stressed not to use potato starch)
Potato starch 2
Brown rice 3
Sweet rice 5
Corn flour 1
Bean flour 1
Sorghum 1
Bette H 4-bean 1
Other blends (besides Bette H) were also suggested:
tapioca & potato starch
2pts rice lour to 1 part potato starch.
A couple of people recommended patting the meat dry & browning it
w/o any flour, then use cornstarch or rice flour to thick the sauce
separately.
Another idea that intrigues me is to "toast" sweet rice flour in
a dry skillet.
So I'm off to the kitchen. I think this time I'll try the potato
flour largely because I have it (!) and also because enough
people mentioned the grainy texture of the rice flour that I
think I'll wait and use that in another recipe.
Thanks once again to everyone for your help. I don't know what
I'd do w/o this list!!
Sally