I apologize if this has been thoroughly covered already. But as you all know, traditional, non-primal recipes for stews, gravies, and such that have a thickened sauce typically call for wheat flour or corn starch as the liquid thickener. What do you typically use as a thickening agent if you want to keep your sauce or gravy primal? Filé powder? Okra? Purified fruit pectin? Something else? Are the results with these substitutions similar, in terms of consistency/viscosity? Or do you just invoke the 80% compromise and use a couple tablespoons of flour? Or, alternatively, do you just adjust your taste to non-thickened gravy?
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Primal liquid-thickening agents