Fri, Nov-22-02, 12:23
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Registered Member
Posts: 41
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Plan: Atkins OWL
Stats: 180/134.5/120
BF:
Progress: 76%
Location: central NJ
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Substitute for flour in a roux?
Hi, Karen,
I posted this question in main dishes, but didn't get any suggestions so I thought I would try here.
Does anyone have a decent substitute for the flour in a roux? I am not sure whether the Atkins bake mix, wheat gluten, or soy flour will perform well here for thickening.
(This was for a beef burgundy.)
Thanks in advance for any help you can provide.
--Liz
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