<<Disclaimer: Verify this information before applying it to your situation.>> On Thu, 11 Jan 1996, Lisa wrote: > Does anyone have a recipe to make a basic Chinese food sauce Gf that does > not use corn or rice flour or starch as a substitute for cornstarch? So > far potato flour is the only thing I can sub as a thickener and tolerate. Try using potato starch (which is different than potato flour). You would use it in the same way you would use corn starch: either by mixing it with a bit of cold water and stirring it into whatever sauce or gravy you want to thicken or by dredging the pieces of raw meat in it (as you would with flour or, as is called for in many Chinese recipes, corn starch) prior to stir frying. The starch then thickens whatever liquids you add to your stir fry for sauce. Potato starch is available by mail order from Ener-G (and I am sure other sources) and health food stores but is also easily found in the supermarket with the Jewish food products (matzoh, borscht, etc.). It is considerablly less expensive than arrowroot. One word of warning: don't let the sauce boil once you have added potato starch or it will become thin. Jane [log in to unmask]