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Hi, all! We have been having such a problem making white sauce that
stays together. Just the other day, we made scalloped potatoes, using
sweet rice flour as the "glue" and it came out perfect. I packed my
supper to go to work and by the time I ate it (it had been
refrigerated), well... let's just say the person I was eating with asked
what kind of soup I had. Has anyone found a way to make white sauce that
stays together for more than 10 minutes. (It's happened worse with corn
starch) Thanks in advance! Susan