Carrs Sauce Flour 500G

Love Carrs sauce flour. I know it seems expensive for three small bags but I can’t seem to find it anywhere else without delivery charges on top so on balance it works for me. My girls love Mac and cheese but I cant eat it with all that glorious butter. The recipe says stir into the milk but I’ve found it best to whisk briskly all the way through. It thickens up a treat with no fat. Same results every time. Then you can load it full of cheese with much less of a guilty conscience.

Carry sauce flour is excellent. I'm so pleased that I have been able to purchase it again ,and at a great price. It's easy to use and gives brilliant results, the sauce is a lot richer and creamier than using normal flour.

At last able to look at recepies that include white sause,noticed a tip from Delia on line to use Carrs sause flour as NO lumps ,and yes it realy does stay smooth without excessive stirring too.

This is the magic ingredient for sauce making! Where regular flour goes lumpy in a sauce, you can whisk this into the liquid while it is cold or hot with no problem and it doesn't have to be mixed with water first like cornflour. Sauce not thick enough ... add a bit more! I used to be able to buy it in my local Tesco and Sainsburys, but no more , so I got the last lot online. Complaints from customers at its withdrawal kept it in Tesco for a while , but it is no longer stocked - more fool them!

The minimum order is 3 packets, and the best before date is only 7 weeks away. There is no way I will be making that much sauce in such a few weeks lol. I use to buy it in Sainsbury or Waitrose, but they don’t sell anymore. It’s a brilliant product, fab for making a good sauce, so if necessary, I would still order again and bite the bullet at the cost, which isn’t exorbitant, even if I will only use 1 pack. I’m not too worried by sell by dates, so as long as there aren’t any visible flour mites in it I will still use it next year.

I can’t believe this isn’t available in my supermarket. I first saw it used by an elderly friend (81 yrs of age). It’s great for thickening soups and casseroles at the last minute without making a roux or paste. Just sprinkle the flour over and whisk into the liquid. Ordinary plain flour would clump and lump. Cheese or sweet sauce - no roux just mix with milk stir and heat as normal. It’s a store cupboard must for me now. Much better than the mordern granular products designed to make an instant gravy or sauce as it’s simply flour with no additives. Thickens meat juices and stock with ease also.

This thickening seems to work far better than any other, without imparting unwanted flavours. Although the 'best before' date is only 3 months or so, this can be frozen to keep longer, or if also sealed in the correct bags with anti-oxident seems to keep forever.

Introduced to this by delia Smith, make sauce without having to use butter. So simple. A lot of supplements have stopped stocking it so amazon best.