<<Disclaimer: Verify this information before applying it to your situation.>> Here are all the answers to my white sauce question. Thanks to all! Susan "I use arrowroot powder for thickening. I have had very good luck with it. It stays together very well. Just use a regular white sauce recipe and substitute the arrowroot powder." "Use Bette Hagemen's flour mixture for white sauce and gravy. I've NEVER had a problem." "I sometimes use Five Brothers Alfredo Pasta Sauce in place of a white sauce. It is made by Lipton and is GF. They use corn to thicken. You might try it with GF pasta and if you like the taste decide what else you can accompany with it. My husband likes it also and we have used on many other foods besides the pasta." "We found this recipe on an Argo Cornstarch box, and adapted it to GF status: 1 Tbsp. butter or margarine, 1 cup milk, 1 tsp. Herb Ox chicken bouillon, 1/8 tsp white pepper (or black) and 1 Tbsp. cornstarch. melt butter in saucepan, add 3/4 cup milk and bouillon. Heat slowly over low heat until bouillon is disolved. In a separate bowl, mix 1/4 cup milk, cornstarch and pepper using a whisk. Slowly add cornstarch mixture to saucepan and bring to just a boil. STIR CONSTANTLY... Boil gently for 2 minutes until smooth and creamy." "I have been using Sweet Rice Flour for sauces for years and I was a little surprised by your results. I use a ratio of 1:1:1, one tablespoon butter/oil to one tablespoon flour to one cup of liquid (broth, milk, water). Melt the butter in a pan and stir in the flour, when all is absorbed add the COLD liquid. Stir constantly over high heat. When it starts to bubble, cook for one minute longer. This method is like a roux, but I don't usually let the flour/butter mixture brown." "With hot liquids like soups and stews I estimate one tablespoon flour per cup of liquid. Mix the flour with cold water and stir into the boiling liquid--stir constantly. This ratio 1:1 can be adjusted depending on how thick you want the end product to be. I hope this helps! All those wonderful sauces make it a bit easier to skip the gluten." "I have not used a roux type of mixture, made with anything, for thickening. I stick to the slurry of 1/2 cornstarch and 1/2 water added at the end of cooking. Are you familiar with the technique? I have never had a problem and make just about everything that needs thickening. I do everything from plain food to gourmet." "I have never had trouble with white sauce. Possibly you are not cooking it down long enough. The more you cook and stir the thicker it will get. Also, I noticed that after I refrigerate it tends to settle out. I simply microwave and stir to reconstitute it and it is ok. Try using a different blend of flours like potato starch and corn starch. Make sure you add all items slowly so they don't lump while cooking." "This is interesting. I've used all kinds of GF flours and mixes for white sauce, and I've never had a problem. What are you using for the fat and liquid?" "I think I've heard that sweet rice flour is less likely to separate, but that theory seems shot, doesn't it?" "I use white rice flour and it works fine. I add a little nutmeg" "I have always made white sauce with corn starch and never had a problem with it. I never used flour for it, even before I knew that I had CD, and I have been cooking for over forty years. During church it occurred to me that if you have problems using corn starch, you are probably not cooking it long enough." "I like to use Ultra gel and All purpose thick gel to make white sauce, soup, gravy, etc. It is a modified food starch made from waxy maize corn. It won't break down from heat, cold freezing, etc. You put pourable gravy in the frige and it is the same consistency when you take it out." "I mix potato starch into my white sauces, either by itself or with some cornstarch, especially for scalloped potatoes. It sets up faster than cornstarch and gives a thicker texture, I think, and a heartier flavor. Use half or 2/3 the amount you would use with cornstarch. But I don't know if it stays together in the refrigerator! My husband always finishes it off." "corn starch" "In scalloped potatoes (German potato salad, and other potato based dishes) try potato starch. If it is too goofy for you, mix half & half w/ sweet rice flour (I like to toast it first in a dry pan) or even cornstarch." "I use potato starch. Also use it in gravy now. Found out it holds up much better than cornstarch. Believe it or not I heard this by accident on an old Julia Child show." "For years I have made scalloped potatoes by sprinkling instant mashed potatoes and salt over the sliced potatoes, add some milk, dot with butter and bake. Have you tried this combination?" "I assume you're making the flour, butter, and milk type recipe. Have you tried making it thinner or thicker? I can't say that I've ever had the trouble you're having, but I think I make a pretty thin one. My recipe is this: 2 tbsp butter 2 tbsp corn starch, tapioca starch, potato starch, gf flour, or rice flour (generally whatever I can find the quickest!) 1 cup of milk Melt the butter. Add the starch and cook until bubbly. Add the milk a little at a time. Heat to boiling, then simmer until thick enough - add more milk if you want it thinner. Add 1/2 cup shredded cheese and 1/4 tsp mustard and salt if you want a cheese sauce for macaroni. I've never had this recipe fall apart, but I guess there's always a first time! The only other thing I can think of is make sure it is cold before you seal it in the fridge (let it dry a little bit)." "Have you tried regular rice flour? I don't make white sauce, but for gravies, I always use regular brown rice flour and nobody can tell the difference. Use the same amount as amount of wheat flour called for in the recipe." "I made this first when diagnosed 24 years ago, still perfect. Same exactly as any recipe book, except use white rice flour. 1 tablespoon of BUTTER (not margarine) 1 tablespoon of white rice flour (not sweet) 1 cup liquid=milk or combo of chicken, fish whatever stock and milk You can expand by this proportion to feed any number. Melt butter, stir in flour, let all the butter be absorbed by the flour. Add slowly the milk or combo of liquids. Stir and cook over low to medium heat until right thickness, adding more milk as necessary. Other variations are to saute fresh mushrooms and chopped onions, then pull to side, add butter, etc. Make your sauce a little thin, then add can of drained tuna and have wonderful "creamed" anything. Too much? Put in fridge and reheat, adding a little more milk. BROWN Gravy: Same as above, but use Water instead of milk. Then add red wine and your choice of Worchester Sauce or Soy Sauce, for the richest, smoothest, best tasting brown gravy anyone ever ate.My husband is very picky, NON-Celiac and adores these, as do all my normal guests.With the white sauce, when using with chicken or turkey, definitely use about a third of poultry stock and then add tarragon leaves and parsley-Gourmet Fare. I always use a very finely powdered grind of white rice flour as found in oriental markets or Goya brand in mexican section. There is no grit, just smooth."