which flour to use?
hungrybunni
Posts: 66 Member
Hi guys, I am going to make macaroni cheese with the GF pasta but to make the cheese sauce I always used 1 oz butter and 1 oz flour and half pint milk and 7 oz cheese........HELP what flour do I use now to make the Roux sauce?????
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Replies
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I normally use corn flour for cooking thing like sauces.0
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I use Bob's Red Mill GF All-Purpose Flour for things like gravy and batter for fried chicken (not that I have those things often, but the family traditions do continue). I made a completely GF traditional Thanksgiving dinner last year and this flour saved the day. No one even knew it was gluten-free. The rolls were the only give-away as they were a Whole-foods cheese roll (not traditional for us) but still good.
Bob's Red Mill makes a lot of different kind of flours including non-GF so be sure to check the label. I didn't realize I had picked the wrong one until I was in line to check out once.
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I use brown rice0
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You could experiment and see how the flours do in the dish. I like Tapioca (cassava/yuca) and rice flours myself.
Monica0 -
I use Domata flour.0
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I use Gluten Free Pantry all purpose flour.0
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I have a mix I use at home that I make, but you can use about 1/2 tbsp corn starch and 1/2 tbsp brown rice flower. Mix them up and voila!
You can use straight corn starch as well, but it will get really sticky-gooey and you want a little give so the roux can accept the milk on the next step, so the rice flour will help loosen it up and give it substance.0 -
My favorite is King Arthur Multi-Purpose.0
