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Occasionally, I use a white sauce as a base for a pasta sauce. I have
experimented using Bette Hagman’s GF flour mix but it just tasted too
starchy. The consistency was too thick also…almost glumpy (is that a
word?). Have any of you had good results making a white sauce from
scratch? Care to share any ideas.
Thanks much.
Shelly
N. Calif.
*Please provide references to back up claims of a product being GF or not GF*