GF flour for thickening that will also freeze well ?

[bearhouse5]

I made ~*Pamela*~in Winnipeg's Mushroom Sauce for Meatballs the other night and it was absolutely delicious with a Lentil roast. I used cornstarch to thicken it. Now I would like to know what sort of GF flour could be used to thicken it that would also freeze well. Any ideas (I've also asked this in OAMC too.)

[Catfish Charlie]

I find that rouxs such as this are already iffy when you freeze them anyway, but the flour version probably freezes better due to the higher protein content than corn starch which has no protein at all. I would suggest using a rice/bean flour mix and see if that works better; perhaps a quinoa flour would work well also.
Here is a recipe for my favorite flour mix containing rice and bean flours;
Gluten Free All Purpose Flour Substitute
The best thing about this recipe is that it is very cheap. It is also more nutritious and better for most cooking applications that regular starch-only flours (and far less gritty than regular rice flour). I use it cup-for-cup as a substitute for most recipes and it works very well in most instances.

[bearhouse5]

Thanks Catfish Charlie. I'll give that a go and see how it works.