mairead11 wrote:I read somehere [so long ago can't remember the specifics I'm afraid] that cornstarch may increase blood sugar, so it's best avoided. However, we can sprinkle sugar on oatmeal, so perhaps by the same reasoning cornstarch is accepted here?
That makes sense. 1/4 cup of cornstarch to thicken an entire batch of gravy is different from, say, eating a bagel for breakfast, a subway sandwich for lunch, and then pasta for dinner - all which I had been doing regularly. The whole "no flour" thing is without a doubt the biggest adjustment I'm going to have to deal with. Replacing my bagels with oatmeal and my pasta with rice and potatoes is making me a little sad. Not TOO sad, because I like those things too, but I have to admit I love my pasta.
I went to the food co-op I shop at and, believe it or not, couldn't find cornstarch! I ended up buying "potato starch," which I assume is exactly the same thing except derived from potatoes. But if I end up making this regularly, I'll try the arrowroot next. Is it really healthier? I don't know anything about it.