Thickeners

• Arrowroot produces a nice shiny light sauce for casseroles, stews and gravy. Dissolve two heaped teaspoons in a little cold water before adding to the hot liquid, re-heat and stir. Order it online at Cotswold Herbs. 
• Cornflour is a standard thickener for gluten-free sauces. Use as for Arrowroot. (If you're coeliac, make sure you check it's gluten-free as it can be mixed with other starches.) 
• Potato flour makes a heavier sauce - good for soups and cheese sauce.
• Flour mixes - I always buy Doves Farm gluten-free plain flour. It's a mix of Rice, Potato, Tapioca, Maize & Buckwheat flours. Apart from in baking, I use it for roux sauces (white, bechamel and cheese sauces). Melt 1oz of butter in a pan on a gentle heat, remove and stir in a tablespoon of Doves Farm gluten-free plain flour, return to heat and add small amounts at a time of milk (or soy milk), stirring well.