Gluten free thickening.

[stavros]

You're never to old to learn.
When cooking for someone on a gluten-free diet, you have to be careful with thickening agents, as so many contain glutens.
One solution has always been fecule - I use "Tipiak" fecule, this brand is 100% potato starch, as I'd never seen arrowroot in France, but I learned just today from the husband of someone who is on a very strict gluten-free diet that you can find it in "bio" shops!
It's called both "arrow root" and "fecule de Maranta" and costs about 5 euros for a 250 gram packet.

[Ali]

Maize flour is gluten free too isn't it?

We use maize flour a lot here for sauces and gravies, you can also make bread with it.

Do like to use Arrowroot for fruit sauces tho, seems to be less 'cloudy' when set. (imported from UK)

[bottomburp]

My dad is celiac and my mum is a blooming authority on cooking for him if anybody ever has any questions

BB

[Sandy]

My sister had a wheat intolerance and I used to use a cauliflower as a thickner in any stews / casseroles I made during her stays and found it worked well! It fell apart during the cooking and added a nice taste too.

[stavros]

Only problem with using caulis is that it's so antisocial.
Delicious, maybe - but don't you traf afterwards! ;D