I am having company for a Shrimp Etouffe dinner & one of my guest is gluten intolerant. I normally add 1/4 cup flour to the recipe to thicken. What type of substitute would you recommend? I add the flour after I sauté the vegetables before I add raw shrimp. I usually need to add up to a cup of water to make the sauce the right consistency. I need this help soon! There's not much info out there for savory use of GF substitutes.

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