I would imagine you could use any type of flour to thicken a stew. Mix it in a mug with a little cold water first, then gradually stir it into your stew (stirring until the stew thickens and doesn't go all lumpy).
yes, you can I think gloopines is coming from using too much of it get a flat tbsp od potato flour, mix it with 1/4 cup of cold water stirring (fork or any stirrer would do) add few tbsps of liquid from the stew to water it down further, add it back to the pan, stir and bring to boiling once
What sort of stews? Can you just reduce the liquid? Or blitz a ladleful to a purée to stir back in? Meat on the bone with lots of connective tissue cooked long and low will thicken beautifully with the collagen.
There is a significant conflict between what I don't eat (rice, pasta, Liver, seafood) & foods I can't eat (Pulses, onions, garlic, egg, dairy, coconut, almond, green veg, raw fruit, gluten - this is the newest)
& one of my biggest issues is that dairy free & gluten free seem to mean packed with chemicals & I've always tried to eat a bit naturally