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

[a5foil]

I agree. If your grain-allergic folk can tolerate rice, then rice flour is
your best alternative to bread. Just be sure to make a slurry of your rice
flour before you add it, so it doesn't go lumpy and fail to thicken.

Thomas Longshanks

----- Original Message -----
From: <rcmann4 at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, June 07, 2001 10:06 AM
Subject: Re: [Sca-cooks] Substitutions for Bread in sauces??


> 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
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