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Date: | Wed, 18 Jun 1997 14:26:45 +1000 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Thank-you to everyone who replied to my message about cooking with
flour. I will summarise the various replies, there were many varied
flours mentioned and it seems to be personal taste and the type of
outcome you require. I wish I was orgainised enough to try and test some
of the different flours, I guess my guests will find out on Saturday
night.
potato starch flour - do not use as much as wheat flour as it thickens
very well
rice flour - produces a thick sauce, can use either browm or white
potato flour
Betty Hagman's Mixture - 2 parts white rice flour, 2/3 parts potato
starch flour, 1/3 tapoica starch
sweet rice flour - not as grainy as other flours. tends to only combine
at the last second but unlike wheat flour does not break down, also
freezes well.
tapioca starch - arrowroot in Australia
chestnut flour - provides a richer flavour
amaranth
corn starch
Regards,
Rebecca
Australia
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