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Adding foods like potatoes, pasta, or oats to a rich and savory sauce will also naturally thicken the sauce because of the starch present in the food. 3 Adjust the seasoning as necessary.
Cooks in India have long relied on garbanzo bean flour -- made from ground chickpeas -- to thicken soupy stews and gravies. For a thickener substitute for garbanzo bean flour, try cornstarch or arrowroot. Both thickeners are gluten-free and have a neutral taste, with arrowroot being the easiest to digest.