cv
74 posts
Apr 01, 2005
6:19 AM
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Bryanna,
Do you think it would work to use the sweet rice flour that you use in the wheat-free version of the bechamel sauce as a thickener for your cream of mushroom soup? I was mostly wondering if it would change the flavor too much, making it taste too sweet. What would you recommend? Thanks! Catherine
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Bryanna
Owner/Moderator
899 posts
Apr 01, 2005
10:30 AM
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I'm sure it would work fine. It isn't really sweet-- I don't know why the call it "sweet rice"! Use the same ratio of rice to wheat flour.
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"To look like a goddess, eat like a peasant." Karen Andres
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cv
75 posts
Apr 01, 2005
11:09 AM
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Great! Thanks, Bryanna! Catherine
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