Thickening agent other than corn starch or regular flour?

CarynWeber
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2 Comments

Esther P. December 31, 2011
What is it that you're thickening? And how much of it is there? Arrowroot will keep a liquid clear (good for fruit glazes etc) but if it's something savoury and you're not too worried about texture then even some potato would thicken things up... If a gravy is too thin then a dash of cream will add some body to it....
 
ChrisBird December 31, 2011
Depends on the application. Butter can be, also potato starch, arrowroot, tapioca, blood, beans/lentils.
 
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