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"Gluten" is a term we hear daily but may not understand. Learn what gluten is and its role in baking.| The Spruce Eats
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Arrowroot powder is a white, flavorless starch extracted from tropical tubers. It's used as a gluten-free thickener for soups and sauces.| The Spruce Eats
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Learn how to substitute cornstarch with flour, and how to substitute flour for cornstarch, and what other ingredients will work in place of cornstarch whether thickening sauces, deep frying, or baking.| The Spruce Eats
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Tips to help you know when the water you're boiling is at a slow boil or a full boil and their temperatures so your recipes turn out perfectly.| The Spruce Eats
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Basic gravy uses flour to thicken, but other starches such as cornstarch and arrowroot can work as well, with varying results.| The Spruce Eats
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Cornstarch is great for thickening sauces and soups, but if you try to add it directly, you'll get lumps. You need to make something called a slurry.| The Spruce Eats