Guest guest Posted July 10, 2005 Report Share Posted July 10, 2005 I use cornstarch and white bean flour. I find straight cornstarch makes it too clumpy. HTH Heidi On 7/10/05 7:19 PM, " SillyYaks " <SillyYaks > wrote: > Does anyone have a handle on what to do when making soup and substituting > for [wheat] flour? What we wanted to use was either tapioca or rice > flour, or a combination. Should this be on a one for one basis, or should > the amount of the flour be adjusted? Quote Link to comment Share on other sites More sharing options...
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