I need to make a gluten free tomato soup today for a Super Bowl party tomorrow. I generally use béchamel sauce to thicken. Because I want to make it a day ahead the soup will be refrigerated until I reheat it in the morning. My question is what gluten free starch can I replace the wheat flour with that will go from hot to cold back to hot again without issue? I have rice flour, sweet rice flour, potato starch, cornstarch, arrowroot , xanthan gum and I’m sure others. Can any of these be incorporated into a roux or simply added in as a slurry or simply whisked in? Thanks for your help! Go Pats!