Pecan Pie Filling—Prototype 2:
If I was going to do away completely with wheat-type flours and go strictly with arrowroot in my cheesecakes, why not do likewise with the pecan filling as well, for the sake of simplicity?
Repeat Prototype 1, but replace the whole wheat flour with arrowroot (still use 2 tablespoons).
The filling still tasted great. I was not aware of any difference in taste.

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