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Hi All--

I have a couple of recipes for GF cream sauces from a few years ago. The
problem most of us had was that once the sauce was refrigerated and
reheated, it thinned to water consistency. I'm still on the quest to find a
cream sauce base that I can used in casseroles (not Progresso's Creamy
Mushroom soup) - bake on a Sunday night and take for lunch the next day. I
know I can use cornstarch, but I would rather use a flour that turns out a
sauce more like a traditional white sauce. Does anyone have a recipe for
such a sauce?  Does adding xanthan gum to any of the flours help with this
annoying thinning after refrigeration and reheating? Thanks.

Cheers,
Ayn in Alabama

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