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

[HICKS, MELISSA]

Mari,

Can you buy commercially made Gluten-free bread?  Try crumbling a few slices
and see if it thickens the sauces the same was normal bread crumbs do.

Mel.

> 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

This email message and any accompanying attachments may contain information
that is confidential and intended only for the use of the addressee named
above.  It may also be privileged.  If you are not the intended recipient do
not read, use, disseminate, distribute or copy or take any action in
reliance on it.  If you have received this message in error please notify
the sender immediately and delete this message.  Before opening any
attachments, check them for viruses or defects.