Merryb wrote:
> On Jun 25, 3:04 pm, "Mr. Joseph Littleshoes Esq." >
> wrote:
>> Why has nobody mentioned this to me?
>>
>> I bought & used my first 1 pound box of rice flour today. I was
>> reaching for a 5 pound bag of "Gold Medal" white flower and i saw next
>> to it a 1 pound box of rice flour, i didn't even really, consciously
>> think about it, i just grabbed the rice flour, didn't even look at an
>> ingredients label till after i had eaten some, that's all right though,
>> seems i inadvertently bought a prestige brand of rice flour
>>
>> At the back of my mind i was reluctant to carry a 5 pound bag of white
>> flour around with me while i walked around & did some other shopping in
>> the local Asian shopping area.
>>
>> I made a simple white sauce with it.
>>
>> After sautéing in butter a couple of peeled & diced, precooked, baked
>> potatoes with a clove of crushed garlic i added a tbs. of the rice
>> flour, let it brown a bit and coat all the potatoes & mix with the
>> butter to form a roux & fond. I then put in a cup of milk or so, let it
>> come to a nice thick sauce stage and tasted. It is subtly superb. And
>> with a specific, though very subtle taste i recall from many sauces in
>> many restaurants. Much better than white flour for a sauce.
>>
>> To finish this mornings sauce i put a half cup of grated sharp cheddar
>> in it to melt & mix in, needless to say, i am very pleased.
>> --
>> Mr. Joseph Littleshoes Esq.
>>
>> Domine, dirige nos.
>> Let the games begin!http://www.dancingmice.net/Karn%20Evil%209.mp3
>
> I used to work in a bakery that used it for shortbread...

That's about the only Western food I've seen it in. Of course, I
am not speaking of recipes that have been altered to eliminate gluten.

--
Jean B.