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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