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Subject:
Cooking with Flour
From:
David and Rebecca Wells <[log in to unmask]>
Date:
Sat, 14 Jun 1997 21:44:03 +1000
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<<Disclaimer: Verify this information before applying it to your situation.>>

Hi,
I'm planning a dinner party and would like to cook a casserole. I have
found a recipe for Beef Bourguignon but the meat is coated in flour
after it has been browned. What I would like to know is what would be
the best flour to replace the wheat flour with.

Thanks,
Rebecca
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