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Hey all you Southern Celiacs.......Have you had any luck with making  
a roux with rice flour?   I failed miserably after several attempts.

Today I had a brainstorm about sorghum flour, and it browned  
beautifully, smoked up the house just like it should and is the color  
of milk chocolate, ....just the way it should be.

  Now I can't wait to use it in a good gumbo or jambalaya and see if  
it will thicken.  If not I'll use it as roux then thicken with  
cornstarch.
Any suggestions welcome.

Hope this works.   Thanks to all in the past who've helped me out.

Thanks for letting me know about Entero Labs.  I just got back a  
positive gene test, after some negative blood work.  Now I can  
officially alert the family members to possible problems.

Looking forward to spring in Missouri after a hard long winter.   Beth

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