<<Disclaimer: Verify this information before applying it to your situation.>> I have made my summary too soon. Have had many other so imformative responses. Thanks to all Some said they have good success with arrowroot flour, others with chestnut flour, and other said she uses Gluten-Free Pantry's French Bread and Pizza dough mix (will try it with my own Betty Hagman's recipe version), and other one said this: "Hi, i use Ultra gel and all purpose thick gel. The Ultra Gel thickens without heat and the all purpose thick gel requires heat to thicken. They are both widely used in the food industry. They are made from waxy maize and are modified food starches. They maintain the original thickness after refrigerating or freezing or reheating." All great suggestion. Thank you again, Mireille, Waterloo, Quebec. * Send administrative questions to [log in to unmask] *