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Thu, 9 Aug 2001 11:12:44 -0700 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi All--
I'm having a gravy crisis and hoping someone can help.
Whenever I make gravy, either using brown or white
rice flour and potato starch flour, or sweet rice
flour, milk and other seasonings, it has a wonderful
creamy, thick consistency. When I refrigerate it, it
becomes thin, almost like water. Reheating doesn't
help.
Does anyone else have this problem...or perhaps I
should ask, does anyone know why this happens and what
can I do to correct it?
I don't eat much bread and I'm underweight, so using
gravy with my meats, occassionally, adds a little
variety to my diet. So, you can understand how this
issue is almost of crisis proportions!
Any explanations and especially remedies are greatly
welcome. If others are interested in a summary, I'll
be happy to summarize.
Cheers,
Ayn
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