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Posted on 8/31/18 at 9:35 am to celltech1981
Posted on 8/31/18 at 9:35 am to celltech1981
My wife and one of my daughters have celiacs so I only cook gluten free. I will usually use a brown rice flour for my roux, and that tends to get the right color as well as the slightly nuttyness of a good dark roux. White rice flour doesnt usually get dark enough. I have also had good results with Namaste brand gluten free flour, but most of the flour mixes tend to be grainy when used.
Posted on 9/1/18 at 3:37 pm to Chemcorp158
What measurement of brown rice flour do you use? Is it the same as if you were using all purpose flour?
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