Instructions: THICKENERS:
Potato starch: I sometimes use it to thicken stews, gravies and soups instead of cornstarch or flour-roux. Check the kosher section in supermarkets.

pureed veggies (leftover and/or canned and/or baby food jars)

Another trick is to freeze the pulp the juicer spews out and use it like a puree to thicken soups. Or puree leftover veggies (potatoes; carrots; beans; even broccoli, asparagus) and use to thicken. Try a puree of stewed
beet in a minestrone! that kind of thing. Adds a bit of intrigue or under-toad (what is that flavor?) to a meal. Mushrooms too! Just stew in a
little broth; cool a bit then whiz.

Oatmeal works great as a thickener. My wife cannot eat wheat flour, so she uses oat flour as a substitute in the place of things like corn starch or flour to thicken gravies, sauces, or as a breading to coat baked fish, chicken, pork, etc. We make our own oat flour in a food processor: Take regular rolled oats and process on high for about 3 or 4 minutes, until the oats are finely ground and flour-like. Store in a covered container and use in any recipe that calls for flour as a thickening agent.

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