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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