Joseph Littleshoes wrote:
> I prefer the taste of rice flour over potato or wheat flour for a sauce.
>
> I actually like to use whole wheat flour in a sauce but as good and
> different of a flavour that provides i never really embraced it as
> whole heart as some people i know.
>
> Im very fond of non flour or roux reduction sauces, just deglaze with
> wine or other liquid a pan a piece of meat was cooked in, add any
> seasonings and a bit of butter, let reduce a bit and as the french say
> "voila."
> --
> JL

Rice flour makes a good sauce or gravy. I have potato starch, but I
have only baked with it, I have never tried it for making gravy.


Becca