My wife has some gluten intolerance which makes baking and cooking in general somewhat of a challenge. Breads and cakes are pretty much out at this point, but what I'm curious about is how to do things like rice flour and potato flour do for things like a besciamella. Are these valid substitutes. So far I have not found much difference except in that it appears to take some extra time to get the color necessary. I have also been testing with some Rice Pasta which can be found pretty readily on the market these days. There are some thing tips I have found. First, I have found that when cooking this type of pasta, it's best to continually stir the pasta while cooking. I have also found that after cooking, it's best to rinse the pasta in hot water due to the extra starches produced. Any other tips would be appreciated regarding alternative non-gluten flours.

I made this a few weeks ago for my family of 7. It was great however, I realized that the amount of pasta that I used was far too much for this recipe. Can someone tell me what the american conversion of 200g is equivalent to. I know I'll need to modify the recipe based on the amount of pasta I use. However, I'm not sure how to do the conversion.

WOW, This was my first recipe from this site. I have a family of 7 with 5 growing boys. I made this and substituted Baby Bellas in place of the morels since I can't get the morels where I live. Everyone loved it. My wife and I are making plans to have a bed and breakfast once the boys are out of the house. This will definitely be on the menu. For a side dish I roasted some garlic and added them to mashed potatoes. It was a great compliment to the dish especially when you add just a little of the sauce on top of the potatoes