sub for flour?
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sub for flour?
| Thu, 08-24-2006 - 12:52pm |
I have a great recipe for beef stroganoff, and was wondering if I would need to modify some of the things it calls for. Noodles, obviously, buy I actually have a bag of whole grain noodles sitting in my cupboard for that purpose. If I make it while still in phase 1, I would just skip the noodles altogether. It calls for a boullion cube mixed with 1 cup hot water and three tablespoons flour. I always used white flour in the past, and I don't even know if they make a wheat(?), whole-grain(?) version. It's kinda an important part of the sauce, and I really can't cut it out. Any suggestions? Everything else it calls for is ok-worstechire sauce, low-fat sour cream, salt, red wine, a little butter, onions, garlic and mushrooms. Thanks!

Thanks!! And I think I actually have cornstarch somewhere. Never would have thought of that.
jen
Jen
Jennifer
"Yes, that's correct. Smart balance or other trans-fat free spread should be substituted for real butter."
I don't know why I thought we could use real butter-oops!1 Glad you guys pointed that out. I switched to I Can't Believe It's Not Butter Light awhile ago. Is this ok to use/eat? I could never find a clear answer on that in the books.