A powdery substance obtained from wheat kernels. It is very useful as a thickener, but it doesn't have as much thickening power as cornstarch, which requires only half as much to achieve that same level of thickening. Wheat starch is used for thickening sauces, gravies, and puddings. It is best to stir it into water first before it is added to other foods, so that it can be more easily incorporated without creating lumps.
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