Guest guest Posted January 4, 2003 Report Share Posted January 4, 2003 Hi, Leilani, I made this one up and it comes out just as good as the old dairy/ gluten filled one. 2 T GF Flour (Believe it or not, I use chickpea, and it is yummy) 2 T Earth Balance (margarine) 1 C Rice or Hazelnut Milk Melt margarine in a pan over low heat, add flour and mix into a paste. Slowly add milk sub, stirring constantly. Mixture should thicken as it heats. You may need to turn up the heat, but do not scald! It's ready when thickened. You can easily double or triple the recipe. Use the flour that best suits your taste buds. Love, Heidi, mom to Cal, 6, stomach of steel, and Jake, 3, celiac, allergic to corn, dairy, pollen, dust mites and wife to Jeff, super dad and hubby living healthy and happy in Massachusetts Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2003 Report Share Posted January 5, 2003 I use chickpea (chana) flour too to make white sauces or to thicken gravies and stews. Instead of rice milk I use coconut milk though. BL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What does Yhwh Elohim require of you? To act justly and to love mercy and To walk humbly with your Elohim. Baruch haba b'shem Adonai hahcim (Micah) 6:8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 T GF Flour (Believe it or not, I use chickpea, and it is yummy) 2 T Earth Balance (margarine) 1 C Rice or Hazelnut Milk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 Thanks for the recipe and suggestions for " alterations " . They sound yummy! However, in my endevour to try the recipes, I went to several health food stores and could not find chickpea/garbanzo flour. I asked in one store and they seldom get it. Any suggestions for alternatives? Would potato/tapioca starch do well? Thanks, Leilani PS I want to use the sauce in a lazagna recipe I have. Keith & Brenda-Lee Olson <kolson99 wrote:I use chickpea (chana) flour too to make white sauces or to thicken gravies and stews. Instead of rice milk I use coconut milk though. BL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What does Yhwh Elohim require of you? To act justly and to love mercy and To walk humbly with your Elohim. Baruch haba b'shem Adonai hahcim (Micah) 6:8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 T GF Flour (Believe it or not, I use chickpea, and it is yummy) 2 T Earth Balance (margarine) 1 C Rice or Hazelnut Milk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 Potato starch or potato flour (they are different) will work to make gravy, but it will taste bland. Leilani, do you have a large asian population where you live? Is there an asian store you could try? Chickpea flour is also called chana or besan, that might be part of the problem. BL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What does Yhwh Elohim require of you? To act justly and to love mercy and To walk humbly with your Elohim. Baruch haba b'shem Adonai hahcim (Micah) 6:8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 Not a big asian population here and I don't know of any asian markets here off hand (I live in Puerto Rico). I'll keep looking. Thanks for the help! Leilani Keith & Brenda-Lee Olson <kolson99 wrote:Potato starch or potato flour (they are different) will work to make gravy, but it will taste bland. Leilani, do you have a large asian population where you live? Is there an asian store you could try? Chickpea flour is also called chana or besan, that might be part of the problem. BL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What does Yhwh Elohim require of you? To act justly and to love mercy and To walk humbly with your Elohim. Baruch haba b'shem Adonai hahcim (Micah) 6:8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
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