SC - Rice flour

[Phil & Susan Troy]

Diana Skaggs wrote:

>      Leanna notes: I have prepared homecooked "frozen dinners."  If you want a
>      gravy that doesn't separate during freezing, the rice starch is the way to
>      go.

I'll go with that, as a general thing, but I find rice flour can be a little
gooey (which _is_ avoidable), and it tends to alter the color of the cooked
product by lightening it a shade or two. It doesn't become transparent the way
cornstarch or even a properly made wheat-flour-thickened sauce does. For
freezing, the officially approved thickener is a substance called waxy maize.
In honesty, though, I've never actually run across the stuff, even industrially.

Another difficulty is that nothing browns the way flour does, so rice flour as
a thickener for a brown sauce or gravy tends to make it kinda blah in color.

But for pale sauces, rice flour or even potato starch are good choices for freezing.

Adamantius 
- -- 
Phil & Susan Troy

troy at asan.com
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