葛根粉

This arrowroot flour thickens my fruit pies without leaving any starchy aftertaste. It's organic and from India, which gives me peace of mind about quality.

Swapped my usual corn starch for this in a chicken pot pie filling and honestly couldn't tell the difference, which is exactly what I wanted. It thickens without that chalky aftertaste and lets the actual seasoning come through.

Swapped this in for cornstarch in my gravy and nobody at the table noticed, which is exactly what I wanted since it doesn't bring any flavor of its own. Being grain-free is a bonus for my sister who eats paleo, so now one batch works for everyone.