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I make a concentrated gravy that currently uses Barley flour for texture, nuttiness and other flavors.
I would like to switch to a gluten-free flour but don't know which one to use that has similar texture and flavor properties.
If I do switch to whatever is suggested, what would it be missing?
thanks
I would like to switch to a gluten-free flour but don't know which one to use that has similar texture and flavor properties.
If I do switch to whatever is suggested, what would it be missing?
thanks