I used to use ordinary flour with a bit of cold water made into a paste stirred into the gravy/juices to make a lovely thick gravy
But I'm gluten free now & cornflour sort of makes it gloopy and it doesn't reheat like it should
Would potato flour work & if so how?
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Can you use potato flour to thicken a stew?
KatyMac · 13/04/2014 15:39
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