If flour and cornstarch are no-no's, what do we use? Now that I'm back to eating more meat, I'm going to want to make the occasional gravy and there are one or two family favourites involving sauces that I'd like to "primalize". I think I saw a recipe somewhere around here that used powdered arrowroot. How does that compare taste-wise? And does it thicken sauces effectively?
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Newbie question #1: thickening sauces and gravies?