[Sca-cooks] Non-dairy white sauce gluten free

yaini0625 at yahoo.com yaini0625 at yahoo.com
Tue Jun 22 10:26:40 PDT 2010

Can you have goat or camel milk? We have used goat yogurt as a substitute for sour cream and cow dairy. In our house we are gluten free. I use rice flour as a substitute for wheat flour. There is also quinoa, almond, corn and tapioca flours. Be careful with potato flour. It can leave a weird after taste at the top of your mouth. If you try rice milk get the unflavored version, unless you don't mind the vanilla flavor. 
There is a " butter" that is out of this world we use as a butter substitute. It is called Better than Butter and it is vegetable based. I was pleasantly surprised on the texture and flavor. It doesn't taste like regular margarine. 
Just my 2 cents

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-----Original Message-----
From: "Claire Clarke" <angharad at adam.com.au>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.org
Date: Tue, 22 Jun 2010 21:18:26 
To: <sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Non-dairy white sauce

-----Original Message-----

Message: 9
Date: Sun, 20 Jun 2010 19:03:18 -0700 (PDT)
From: Honour Horne-Jaruk <jarukcomp at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Non-dairy white sauce
Message-ID: <188812.3026.qm at web83501.mail.sp1.yahoo.com>
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Respected friends:
--- On Sat, 6/19/10, Claire Clarke <angharad at adam.com.au> wrote:

> Angharad
The problem is that I must replace _both_ -- actually, all three, since I
also can't have the wheat flour my family always used for the starch
component. In addition, I can't have artificially flavored or colored
If it were just the butter, I could use organic margarine; the flavor would
be worse, but tolerable. If it were just the milk, some soymilks are not
actively appalling. If it were just the wheat, somebody somewhere has
probably figured out a non-gluten substitute. All three? So far, the front
runner is library paste.

Hmmm, I begin to see your point. Have you tried rice milk? I've never had
call to use it myself but I have used rice flour to thicken things (eg to
make strawberye or friseye) and it can be fairly pleasant. If you can get
the texture somewhat tolerable, you could try infusing the 'milk' with onion
and cloves. 


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