Ewww! Cornstarch! Yuk! Gives everything a nasty aftertaste and the texture of 'cheap restaurant'.
"Tapioca flour thickens at low temperatures, remains stable when frozen, and has a neutral taste that won't overwhelm your dishes. It can be used in a wide range of recipes, from soups and gravies, to pie fillings and baked goods. Step aside, cornstarch! Tapioca flour is the new thickener in town." nuts.com
Get on board, Martha;) FYI: 2 tapioca flour (or starch) to 1 cornstarch