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Recipe calls for 1 teaspoon of arrowroot mixed with 3 tablespoons of balsamic vinegar added at the end of cooking a lentil stew, presumably to thicken it?But I don't have arrowroot, nor do I have cornflour. Could I substitute wheat flour? Alternatively I have Orgran no-egg egg replacer - would that be any good? Better than wheat flour? Help!
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