Substitution for flour in cream sauce?
- THewat Jun 25, 2014 05:01 PM
I'd like to make a gluten-free version of a fish casserole recipe. The recipe calls for making "4 1/2 cups of thin cream sauce, made with heavy cream, fish water, flour & butter" which is placed in a casserole with seafood and boiled rice, covered with a little grated cheese, and baked. Is there anything I could successfully substitute for the flour? If not, is there another way to go about it entirely? Thanks for your help.
How much flour are they asking for? Best bet might be to reduce the heavy cream by half to get the correct volume, ad slurry a little cornstarch with cold fish water and add it to the reduced cream. If the fish water (broth?) doesn't have salt, you could reduce both by a half, and then add a cornstarch slurry to get the thickness and then correct the salt. If it is a thin sauce, you will not need a lot of cornstarch.
Of course, it would be more expensive. You could combine the liquids and just cornstarch the whole thing, but I'm not fond of actually tasting or detecting cornstarch in the finished product.
Yep, just thicken w/something that doesn't have gluten, such as rice flour or cornstarch. You can also thicken your cream sauce with egg yolks, which adds richness to the sauce, though I'm not sure at what point you might start to overwhelm the taste of the fish.
there are lots of thickeners out there - some I've experimented with, others I haven't explored yet.
For what you're describing I might go the route of finishing the rice in the cream which will absorb some of the cream and help thicken the sauce at the same time.
But you could do
arrow root (less after taste than cornstarch)
Guar Gum (use very little and thickens instantly)
Another blog I follow has been doing a series of posts on different thickeners for the past few weeks - if you're doing a lot of gluten free you might find it interesting and it may give you some ideas for other applications.