"Janet Bostwick" > wrote in message
...
> 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

???? You've already given the ingredients for a gluten free white sauce in
your own response. I also said in my response, that there are gluten free
white sauce recipes online. Use cornflour and milk. If cornflour
(cornstarch) doesn't suit, rice flour would.