singingbird wrote:I'm sure cornstarch would work. I'm a little surprised that cornstarch is allowed but flour isn't...it seems like cornstarch would be forbidden on MWL for pretty much the same reasons flour is - it's ground up into a powder, which would probably have all the same effects on metabolism and insulin levels that flour does. Does anyone know the rationale for this?
I think the reason
cornstarch would be allowed and flour isn't is because no one really sits and *eats* foods heavy in cornstarch. You can't eat cornstarch bread or tortillas or pasta ... it's used in small quantities.
But flour, on the other hand, is a staple; you can easily eat a lot of calories in breads, tortillas, etc ... so we don't eat flour products on MWL.
I would think if you limited flour to a minor ingredient such as a thickener, it would be fine. You'd be spreading a few T. over a whole recipe. Very different than bread made with several CUPS of flour, you know?
I thicken gravies either with cornstarch or regular flour. I have not (yet) tried chickpea flour, though. Maybe I will.