In article >,
Dave Bell > wrote:

> 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

Dave, have you tried rice flour? It's good for a lot of things.
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