[Sca-cooks] Substitutions for Bread in sauces??

[Susan Laing]

Hi everyone-

I'm working on a Baronial Feast menu (bids close next week) and have a
quesion about Sauce thickenings.

I plan to serve a number of sauces - "Pepper sauce"; "Green sauce" &
"Cameline Sauce" to accompany the roast lamb.  All of these mention the
addition of bread as a thickener

As we have a number of people with Wheat allergies (and I don't want to
deprive them of the "whole dining experience :-p), I'm looking for a good
substitute.

I did notice Master A mentioning Rice Wheat for one recipe in the
Florilegium (Food- condiments); and I've heard that both Arrowroot &
Cornflour could be used.

Which of these would be the least intrusive to the flavour?

Any ideas appreciated!

Mari

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