I've been craving Mulligatawny Soup (stew?) for sometime, and since Len does not enjoy anything with curry, I thought I try making it for my bridge group Thursday night. One of the women in our group is gluten intolerant, so I'd like to make it gluten free for her.
The recipe calls for 3 TBSPs of flour that is stirred into the butter/veggie mixture toward the beginning of the process. Wondering what gluten-free product will act (and taste) most like all purpose flour. Anyone out there have any experience that would lend itself to this question?
Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (I feel so much better now.)