My daughter(and it's looking like her daughter as well) has celiac disease, and very recently discovered that corn is also a problem. I have been using corn starch for gravy, cream sauce, etc as a sub for wheat flour, but that's out now. I have been looking online and can easily find lists of thickeners, but what I am looking for is actual personal experience with some of them. I presently have tapioca flour, and plan to get some arrowroot. The specific dishes I will be making for TG dinner that need thickening are the gravy, and creamed onions(which my daughter LOVES). Which thickeners would be best?