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

[Craig Jones.]

Umm,

Making a comment on using rice flour / arrowroot, wouldn't making these as a
substitute for bread-based sauces change the consistency completely?

I've experimented using Gluten-Free bread (Mother-in-law is a Coeliac) which
works out to a much closer consistency.  The trick is to crumb the bread
gently, blend the sauce well and add the bread late in the blending process.

Drake.



>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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