On 19/08/2012 5:17 PM, 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.
> Janet US
>


How about potato flour? It is gluten free. It is the base of Veloutine,
which is my preferred thickener for strews and other meat sauces.