I left the title less descriptive than usual because I want to know anything people want to say or discuss about this product.
Where I work we use it to dust sweetbreads, liver, dover sole and softshell crabs before we saute them.
Obviously there are other uses for this flour, for example I had a fellow cook tell me that it could thicken sauces or soups without having to make a roux, "just sprinkle it in and let it cook out" were his exact words. I have not tried this for fear of screwing something up.
I'm sure this could be looked up online but i was wondering what cooks had to say about it.
All responses are appreciated!