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pudding
Arrowroot or tarter sauce. Both are thickening agents.
corn starch
because starch content is more in corn
a blend of corn starch and sugar will work. Play around with the ratio to determine what level of thickening and sweetness works best for your application
When I make gravy I usually use cornflour as a thickening agent
Jus Lie
Kelzan is one.
Corn starch is a complex carbohydrate. This means that corn starch is treated as a sugar and does become a glucose when consumed.
its sugar. this is wrong starch is the long term storage product in plants
You can use 4 teaspoons of quick cooking tapioca OR 1 tablespoon corn starch in place of 2 tablespoons flour for thickening.
Flour, like yeast or starch, is used for thickening as well as rising in breads, cakes, etc.