Well in the 3 years since my last post I've developed several nasty intolerances and an allergy to corn of all things. This had made things particularly tough.
Nearly everything on our shelves contains corn in some form, even certain types of mouthwash.
The problem of course, is that the UK is not as up to speed as other countries when it comes to labelling and it took me a solid week of feeling like death before I realised my new mouthwash was the problem. I mean, Come on! It's mouth wash, why on earth does it need corn oil?
Any hoo, that aside, now I know my problem I can be even more vigilant. The trouble is some of my most favourite treats relied on corn flour so you can imagine how that's shoved a spanner in my culinary works.
Still, I've tried various other thickeners for my gravies and custards with varying results.
To help anyone else like me, who does enjoy a custard or two, here's my top 3 thickening alternatives:
1. Potato flour/starch.
Although it screams savoury, potato flour is just about the best thing I tried so far. You do need quite a bit of it though and it's not terribly cheap.
2. Arrow root powder.
Good thickening quality but it does tend to make everything seem a little bit like goo rather than sauce.
3. Rice flour.
Nice and cheap if a little grainy. It does have a tendency to suck up all of the liquid in any dish though.
So there you have it. I feel great now that I know exactly what was causing my horrible health problems but now I'm on a new improved mission to develop recipes to allow me to enjoy my food.
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