On May 6, 12:15*pm, gtr > wrote:
> On 2012-05-06 18:06:50 +0000, ImStillMags said:
>
> >>> I'm still going to do some more research on the manioc (tapioca)
> >>> flour.
>
> >> I wonder if manioc can take the place of ground up tapioca pearls in
> >> pies to thicken the juices?
>
> > I don't know why not....it's basically the same thing.
>
> Won't any flour made from anything do that?
> --
> I do not feel obligated to believe that the same God who has endowed us
> with sense, reason, and intellect has intended us to forego their use.
> -- Galileo

probably, but we are talking about gluten free flours, some won't act
as thickeners.