Hi, i need to adapt my recipes to make them GF. in particular, i am concerned about recipes that use wheat flour as a thickener (white sauce, roux, etc) can i just use the same quantity of a GF flour blend? or do i need to use a starch? (if so, which starch and how much?) thanks annie
Multnomah County Oregon
You can use any starch to thicken sauces such as white sauce, roux etc. You pretty much use equal amounts. Each of the starches vary a little by how much they thicken so you might have to adjust the liquid or add a little more starch after it cooks if the consistency is not what you want. You can substitute gluten free flour, corn starch, Clear-Jel, and other flours.
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