4 Reviews

This was great, thank you! We're recent converts to a gluten free diet because of my son. We found out he had an intolerance a few months ago so I'm still adding to my new recipe book. I was happy that I had all of this on hand and didn't have to worry about finding some of the more scarce and expensive flours. I toasted the flour lightly first before adding the fats and liquids. It's a nutty flavor to it and I always do this when making a roux. One FYI ~ Worecestshire sauce is not always considered gluten free. Read the ingredients carefully. Generally Lee & Perrins and French's are safe but not always. I have had Lee & Perrins that had malt vinegar in it and they always have natural flavors. Standards are different in the UK when it comes to gluten free. My family can still use it since my son can tolerate low levels of gluten in his diet. If you can't find a suitable store bought worcestshire, there are lots of recipes online. Oh, and Lee & Perrins is NOT GF in Canada!

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Amis March 26, 2009

This turned out well. I used some ground black bean flour I had and buckwheat. Also used beef broth and mixed it all with some ground turkey for a beef stroganoff type meal. Very good. Used all the spices, except dill, and added minced onion. UPDATE: This made it into my Top Fav's of 2009 cookbook. Original Review 10-18-09.

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WI Cheesehead January 04, 2010

Excellent and so tasty. I did change the quanity of garbanzo flour and used 1 tbsp of garbanzo and 1 tbsp of tapioca flour as we don't really like the strong taste of garbanzo flour. Thank you so much for this excellent tasty sauce

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sruyters June 08, 2009

I used this recipe twice in the last week, and I never want to lose it. The notes in the recipe about gritty rice flour are correct. I used regular rice flour and noticed the grittiness. However, I used it in my SOS and creamed chicken,and it wasn't that big a deal. (At least, it wasn't to me. My DS and DH might tell you differently.) If I used the sauce as a base for soups, then I would go for the powdered flour. Am considering just giving the regular flour a whir in the food processor or coffee mill to see if that would make it less gritty. Oh, and the only thing I would change about this recipe: I would give this sauce a more poetic name, and I will suggest one when I think of it. Thank you, thank you, thank you for sharing!

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GertieMcFlirty January 22, 2007
Thick , Rich Gluten-Free, Dairy-Free Roux/White Sauce