Digest Number 1332

[Guest guest]

My newest addition (we are breastfeeding), is allergic to corn and lentils

(so far), in addition to the usual wheat/milk/soy we have here. I usually

use cornstarch/flour in cooking(bread/pancakes/thickening), and need to

switch over to tapioca flour (that is what is available here). WE also have

white rice flour and sweet white rice flour.

 

I need to know how to make sauces with it, and what kind of ratio in breads,

in contrast to the corn starch????

 

Anyone had experience with this flour/???

 

Thanks!@