[Sca-cooks] OOP: Pie thickener question

[Tara Sersen Boroson]

I made the most awesome strawberry rhubarb pie this week (ok, ok, I made 
two - one to take to a friends house and one that I ate myself.)  My 
Dad, who has celiac disease, is a big fan of strawberry rhubarb pie, and 
I'd like to convert the recipe to gluten free.  The crust is easy - 
there are several GF recipes in Bette Hagman.  However, I need a 
conversion for the wheat flour that's used as a thickener for the 
filling.  It calls for two tablespoons of flour.  Should I try to 
convert this one-for-one to tapioca?  Or use more or less tapioca than I 
would have used flour?

Thank you!

-Magdalena

-- 
Tara Sersen Boroson

Mom-asté: the mother in me recognizes and honors the mother in you.