Puddings A To Z (Hardcover) by Simmons, Marie

There are several different types of starch thickeners you can use to add body and thickness to pie filling, jams, puddings, gravies, sauces and soups. Cornstarch mixes clearly into food without adding any flavor or color, so it's best for mixing with fruit and cooking into puddings. Flour is the traditional thickener for gravies and sauces like béchamel. You can also use instant tapioca or tapioca flour to thicken pie fillings and sauces.