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'Don Wiss' wrote:

: Arrowroot flour makes excellent gravy, but it is expensive.

    I prefer to use arrowroot starch/flour myself, but I just
want to comment that if you re-heat gravy made with arrowroot
starch, it will normally lose its thickening power.  I just
normally add more of it (fresh) to correct this.

      --  Kirsten Klinghammer    [log in to unmask]