<<Disclaimer: Verify this information before applying it to your situation.>> Hi list, What works as a flour substitute when making a stew? Last night I tried some Arrowhead Mills pancake flour mix (am I wrong in thinking this is an all-=purpose flour substitute?) in making a lamb shoulder braised in red wine last night - i.e., brown the lamb, sprinkle in the flour and brown for a few minutes, then add the braising liquid and let it simmer for a couple of hours. Failure: the braising liquid did not even remotely thicken. Of course corn starch mixed with a little water and stirred in at the end would do the cosmetic job of thickening the thing, but the consistency isn't the same and it really doesn't do the same job. These experiments are too costly to continue indefinitely. Any help will be most appreciated. Mary Brown NYC