Re: white flour alternatives

[Guest guest]

> --

> You could try arrowroot instead of white flour. Use a

> little less than the amount of flour called for. I've

> found arrowroot to be much less lumpy in things like

> roux and sauces etc

oh cool. I'm definitely getting curious about how to get around the

Great Baking Without White Flour Problem. I'm afraid this may be too

ambitious for my cooking skills, but since I mostly want to make good

roux's and now yorkshire pudding, hopefully I can work out a good

solution.

[Guest guest]

> I've found arrowroot to be much less lumpy in things like roux and

sauces etc >

yes, lierre! arrowroot is the only " flour " that i use now. i most

recently used it as a batter for soft shell crab. i like that its

taste isn't overpowering (wish that i had used it instead of the

flour called for in the shrimp etouffée). not wild about the cost,

but i so infrequently prepare anything calling for " flour " now.

allene

[Guest guest]

Of course! I forgot about arrowroot!

Sonja

[Guest guest]

What IS arrowroot please?

C.

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

From: allenerob

Sent: Monday, April 08, 2002 8:39 AM

Subject: Re: white flour alternatives

> I've found arrowroot to be much less lumpy in things like roux and

sauces etc >

yes, lierre! arrowroot is the only " flour " that i use now. i most

recently used it as a batter for soft shell crab. i like that its

taste isn't overpowering (wish that i had used it instead of the

flour called for in the shrimp etouffée). not wild about the cost,

but i so infrequently prepare anything calling for " flour " now.

allene