Q: I am following a low-carb, high-fat, gluten- and grain-free eating plan. What do you suggest to replace flour in recipes as a thickener for sauces and gravies?-- Cathy Johnson, Lowell, North CarolinaA: To stay away from grain- and gluten-based thickeners such as flour and cornstarch, I suggest you explore root/plant thickeners.

Topics:  cathy johnson   lowell   north   carolinaa   flour   gravies   sauces   suggest   thickeners   
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