SC - Rice flour

[Diana Skaggs]

     Ras said, "Personally , I prefer using flour when thickening meat gravies 
     and use cornstarch for puddings and fruit dishes on most occasions..I have 
     never been a fan of arrowroot because I find it makes for a poor thickener 
     when compared to the others. It's main advantage is that you can add it to 
     the pan in it's dry state without worrying about lumps in your sauce. ;-) 
     Rice flour is workable and I always use it in period recipes that call for 
     it.Each type of thickener has it's place. :-)"
     
     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.
     


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