On Sun, 19 Aug 2012 15:17:06 -0600, Janet Bostwick
> wrote:

> On Sun, 19 Aug 2012 16:51:57 -0400, Dave Smith
> > wrote:
>
> >On 19/08/2012 2:34 PM, Steve Freides wrote:
> >US
> >>
> >> Thanks very much - that's what I was looking for. Neither of us here
> >> make sauces very often and the online reading seemed to talk about
> >> replacing the cream with part milk and part butter or using evaporated
> >> milk, neither of which is the way we think we want to go. We'll mix up
> >> some cornstarch and water and keep it on hand as we prepare the dish -
> >> we've decided to try it with half-and-half next time.
> >>
> >
> >
> >Personally, I would be looking at substituting a white sauce for the
> >cream sauce.
>
> How do you make a white sauce without using flour? He said his wife
> eats gluten free.

He also said they substitute corn starch or tapioca flour for wheat
flour and he's an experienced enough cook that he knows how to make a
béchamel substitute with them.

--
Food is an important part of a balanced diet.