<<Disclaimer: Verify this information before applying it to your situation.>> On Sun, 4 Feb 1996, Ingrid G wrote: > 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? I use the white sauce recipe in The Joy of Cooking. I substitute white rice flour (the regular kind, not the sweet rice flour) for the flour in the first step of browning the flour in the melted butter (except that I use margarine). Remember that 7/8 of a cup of rice flour equals 1 cup regular flour and adjust your rice flour accordingly. For example, if the recipe calls for 3 T. of flour, I would use 2 rounded T. Just keep stirring the flour for about 2 to 3 minutes and add the liquid gradually -- don't worry too much about lumps, they will cook out eventually as the sauce comes up to a boil. Just keep stirring, a wooden spoon or spatula tends to work better than a whisk. I have found that cool or cold liquid tends to make fewer lumps. Jane (in VA) [log in to unmask]