A question about a recipe: Cream Baked Endive with Bacon and Pecans

I often use potato flour to thicken sauces when my GF friend visits (she is also allergic to corn, so corn starch is out). It works like a charm.

I second beyondcelery's suggestion. Sweet rice flour is my favorite non-wheat flour to use for a roux for all the reasons she says.

Yes the flour is just used to thicken the sauce. If you make it with any of these suggestions, I'd love to hear what you did and how it turned out!

It looks like the recipe is using the flour to make a basic roux, so I'd use sweet rice flour in place of the regular all-purpose flour. Sweet rice flour is gluten-free and you can usually find it in any store that carries Bob's Red Mill brand. There's also a Blue Star (mochiko) brand that I often find in Asian groceries. I like sweet rice flour for this use because it keeps a very smooth texture and doesn't gel the way cornstarch will. The end appearance and flavor is always just like regular flour. I'd use the exact 2 Tbls just like in the recipe. Good luck!

You could use a gluten free flour mix like Bob's Red Mill or try corn starch