In a message dated 10/23/2002 8:57:23 AM Eastern Standard Time, [log in to unmask] writes:
> Jennifer Dube' <[log in to unmask]> wrote:
> The gourmet cook in me is becoming a bit terrified at
> the prospect of not being able to thicken sauces.
You might try guar gum -- thickens real nice -- and it's carb count is canceled by it's fiber. Works better than arrowroot I think. I bought some at Whole Foods.
Liz