葛根粉

Used it for a fruit glaze and was pleasantly surprised how smoothly it dissolved without any chalky lumps. The final sauce stayed glossy and didn’t turn cloudy like my usual cornstarch does. A little goes a long way, so the jar will last me a while.

My pie filling set up perfectly clear and glossy, no chalky taste at all, and you only need about half as much as cornstarch. The powder is super fine and whisked right in without clumping.

I tried this in my blueberry pie filling and it cleared up perfectly without any starchy taste. The texture is exactly like cornstarch but it works even better for glossy glazes.