[metmom]

Corn starch. I meant after it's been used for thickening by bringing to a boil and cooking one minute for gravy and stews. I always used flour but use that for pudding and thickening for fruit pies except apple. Oh and anything oriental has to be cornstarch, my chop suey.

Another GREAT thickener and one that works very well for people with gluten intolerance, is arrowroot.

It also tends to separate when refrigerated but it easily recombines. It doesn't leave a pasty taste in gravy like flour does either and you don't have to cook it down like with flour.

I've been using it for YEARS for gravy and would never go back.

[CottonBall]

Neat, I’ve never tried it. Where do you buy arrowroot? How do you mix it into the liquid? I know different starches have different requirements.

I have used clear gel when canning apple pie fillings. It certainly makes a much prettier product sitting on the shelf. And isn’t so gloppy when you take the filling out.