Making white sauce gluten-free: what do I sub for the wheat flour?
I’m new here, and I appreciate the discussions of these issues. I am sensitive (but not to the point of celiac) to wheat, but the protein in cow’s milk causes extreme and rapid bad results. I can have goat’s milk or sheep’s milk, though it does upset my stomach a Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude