On Sunday, July 7, 2013 10:31:35 AM UTC-7, bugbuster wrote:
> I am attempting to lower the amount of strach in my diet. I am
>
> interested in using non-strach food thickeners in my cooking (soups,
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> stews, et...).
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>
>
> Would some form of gelatin or pectin be a good choice for such types
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> of cooking ?
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>
>
> Is there some other form of non starch food thickeners I could use ?
>

Cajuns use file, which is powdered sassafras leaves, or okra.