![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png) simont |
Tue 2005-03-29 09:45 |
| Indeed, there's no fundamental reason it has to. The only real danger as far as I know is that some people thicken the sauce using flour. Cornflour works just as well and is gluten-free, but presumably if the flour is more conveniently to hand and you aren't aware there's a particular reason to use one over the other then you might easily use flour. |
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