<<Disclaimer: Verify this information before applying it to your situation.>> Hi -- I have a traditional recipe that I'm trying to convert. It calls for dredging the beef in flour and then browning it in butter. My question is this: what gf flour would you use to do this? What one would brown well and not interfere with the taste? After browning the beef, the recipe calls for adding liquid to make a gravy-like sauce. So whatever flour I use on the meat has to work for the sauce, too. I'd appreciate your help. Thanks. Sally