I've been using various flours, corn starch, potato flour for YEARS as thickeners for gravies, soups - whatever.
I just plop some in a small glass - add cold water - and stir for a few secs to a slur - and add to the food - bringing it to a quick boil.
No lumps - no uncooked 'additive' - and all as 'instant' as I could wish for
Why in the world would I need another box on my shelf which I surely would pay a premium for?
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