none <""Mark\"@(none)"> wrote:
:>
:Meatnub, just in case you didn't already know this, that flour will also
:help you learn about thickening sauces and gravies. The magic of gluten!

It's actually the starch in flour that thickens sauces. The starch
absorbs water, and the molecules expand. That's why pure starches,
like cornstarch, potato starch, arrowroot, and tapioca are also used
for thickening.