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

[Craig Jones.]

Ooo, husband and wife coming up with the same idea in unison.  Ooo, scary or
what.....

Drakey.

>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
>
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