[Liz]

A couple gluten-free tips.

<><> Make a rich Béchamel for Italian dishes using cr/cheese/parm/milk.

<><> Make a pesto using sunflower seeds (the seeds are also a good nut substitute for those allergic to nuts).

<><> Try thickening sauces and gravies w/ dry potato flakes.

[Jamestown1630]

The dry potato flakes is something we also learned from Jacques Pepin. Very useful!

[Liz]

This is Ina's recipe.

Warm Duck Salad

Roast two duck breasts; set aside 15 min.

DRESSING Ol/oil, sherry vinegar, chp shallots, orange zest.

ASSEMBLY Mix in server, mache, endive slices, supremed oranges, raspberries, toasted nuts, Dressing.

SERVE just before service, top w/ warm duck fat, trimmed duck slices.

[leaning conservative]

Great idea for a thickener, thanks. I have never purchased potato flakes. Do they last indefinitely? I have been using cornstarch lately for my stir fry sauces & I really love how easy it is compared to flour. Amazingly simple.

[Yaelle]

Adding to your gluten free tips. Thicken sauces with potato starch. Also, another way to do pesto is with pumpkin seeds. I am starting to substitute ground pumpkin seeds for ground nuts and it’s working really well.