<<Disclaimer: Verify this information before applying it to your situation.>> Hi, all! We have been having such a problem making white sauce that stays together. Just the other day, we made scalloped potatoes, using sweet rice flour as the "glue" and it came out perfect. I packed my supper to go to work and by the time I ate it (it had been refrigerated), well... let's just say the person I was eating with asked what kind of soup I had. Has anyone found a way to make white sauce that stays together for more than 10 minutes. (It's happened worse with corn starch) Thanks in advance! Susan