The velouté sauce made with cornstarch was satisfactory, but I wanted to try the sauce with a gluten-free flour mix from Deby’s. The flour mix contains rice flour, potato starch, tapioca flour, salt and xanthan gum. The last time I made a quick sauce without adjusting the canned chicken broth as Julia states. This time I had adjusted the canned chicken broth according to her recipe–well close. I find it hard to measure carrots and celery in tablespoons. I added them by weight. The sauce has the perfect thickness. I didn’t need to boil it longer to get the thickness the cookbook said I would get. The sauce thickens before boiling and continues to thicken just a bit more where it coats a spoon and doesn’t drip. It’s also more flavorful because of the more flavorful broth. After a few tests, I recommend thickening sauces with a gluten free flour mix rather than cornstarch or arrowroot. So now I have more yummy sauce that has the correct consistency for the addition of eggs or cream.

I have used Deby’s flour mixes successfully before in cookies–the dough is edible! It also works in cakes but makes them heavy. I think the gluten-free cake flour probably works best for cakes, but I haven’t tried it yet.