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Subject:
From:
Ingrid G <[log in to unmask]>
Date:
Sun, 4 Feb 1996 14:11:12 +0000
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<<Disclaimer: Verify this information before applying it to your situation.>>
 
I have been trying to make a white roux for making lassagne, and I used a
mixture of sticky rice  flour and tapioca (along with the milk, egg,
margarine, etc.).  The texture was a little slimy, and it was difficult to
get the lumps out.  When I was still eating wheat I knew how to make a
perfect white sauce.  Has anybody out there had any success with gf flours?
Ingrid Gordon

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