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I have not tried potato starch yet as I do not have that in the pantry. Did you use that in baking as well as cooking?

I tried the recipe again with the conversion guide recommended in one of the posts (thanks) using 3 tsp of arrowroot for every tablespoon of cornstarch. The texture was more normal - doubt anyone could tell the subtle differences unless tasting side by side. The arrowroot did mute the...

saute the onion and celery (either with a bit of the fat from the beef or with olive oil) with the spices to help develop the flavors before adding the rest of the ingredients. That should take about 10 minutes.

We have just discovered a corn (and rice) allergy in my son. I am having trouble finding substitutes when baking. For example, I have a pudding recipe that is very simple to make that takes 2 tbl of corn starch. I tried it today with the same amount of tapioca starch flour and it was rubbery...