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

[rcmann4 at earthlink.net]

On 7 Jun 01,, Susan Laing wrote:

> 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

Rice flour has no particular taste, and it has the added advantage
of being a period thickener.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
now at a new address: rcmann4 at earthlink.net