<<Disclaimer: Verify this information before applying it to your situation.>> I'm still in quest of a suitable thickener that sustain heat and will hold up when reheated or thawed and reheated after being frozen. Those I tried hold up very well the first time, but the sauces become thin as water when reheated a second time. I have tried cornstarch, mix of rice fl. and cornstarch, sweetrice flour. Thanks, Mireille *Support summarization of posts, reply to the SENDER not the CELIAC List*