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Date: | Mon, 5 Feb 1996 16:14:10 -0500 |
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<<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)
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