I really don't. But two recipes that I want to make - spinach mousse terrine and souffled onion tart - call for it. I'm sort of torn between just leaving it out and seeing what happens, and trying to find a decent substitute. I suspect in both that it acts as a thickener, so it might be too thin without. Any suggestions? I want to leave it out because something that bland can't help the taste much, and also because my sister's low-carbing. Any suggestions would be appreciated. Thanks!