On Thu, 7 Apr 2011 08:09:53 -0700 (PDT), Nan >
wrote:

> I'm sure there are gluten intolerant people here. What do you use as
> a substitute for flouring and thickening agents? I've lost some weight
> and generally feel better eating this way, get up feeling perky and
> bright, not fog brained for several hours. It is an adjustment to cook
> this way after 45 years of marriage & cooking, then to have flour/
> wheat banned is a BIG adjustment.
> Any ideas or help gratefully received. Thanks, Nan in DE

There are gluten free flours out there, single type and mixed.
Probably the best place for you to try is any place with bulk bins so
you can try several and decide what you like best. If I recall
correctly, JL likes rice flour, and I bought a gluten free pancake mix
that I use in my pudding cakes that just call for 3T flour. I can
tell you that good old cornstarch fries up super crispy - that's what
chinese restaurants use for their crisp coatings.

--
I love cooking with wine.
Sometimes I even put it in the food.