SteveB wrote:

> I'm trying to find some arrowroot for exactly the same purpose. It is
> actually a ground root of a plant. I'll let you know how it does if I find
> any, and if you do first, let me know. Cornstarch, and blonde roux are the
> common choices thus far.
>
> Steve

As I'm a bit allergic to wheat, and a lot allergic to corn, I've tried
several others, too. I like potato flour, myself. Tends to make a more
transparent sauce than white flour or cornstarch, which can be good or
not, depending upon what you're making. For cooked roux, I use spelt.

Dave