[Sca-cooks] OOP: Pie thickener question

[Sue Clemenger]

Corn starch or rice flour, maybe? I'm not very conversant with 
celiac-safe stuff, so I've no clue if these also have gluten in them....
--maire

Tara Sersen Boroson wrote:
> 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?