"john royce" > wrote in message
...
>I like to make curries and then thicken them up towards the end of cooking.
>I been told that using cornflour produces a slightly 'gloupy' texture.
>Which leaves using plain flour or self raising flour. Is there any
>significance difference between using these two? Thanks.
>

We like the taste of flour the best for thickening. Gold Medal makes a
flour called Wondra, it is for making sauce and gravy. It is designed to
mix in smoothly and not lump. I have used it for years, and it works great.
It comes in a round container with a shake or measure top.

later,

DP