Over the years I have been asked for (and tried) many variations of recipes for wheat paste. Here are three that have always been successful.

 

Thick Wheat Paste (general pasting)
6 tablespoons wheat starch
2 cups cold water
Place the wheat starch in the top of a double boiler. Mix the water into the starch stirring constantly. Bring the mixture to a boil.
Lower the heat and stir constantly as the mixture simmers. Cook until mixture thickens.
Remove from heat and cool.
Put through a sieve and store refrigerated for 3 – 4 days.
Thin Wheat Paste (used to thin PVA – see earlier post)
3 l/2 tablespoons wheat starch
2 cups cold water
Follow the instructions for Thick Wheat Paste above.
Microwave Wheat Paste
1 tablespoon wheat starch
5 tablespoons distilled water
Place the wheat starch in a deep container, add distilled water and place in microwave. Microwave on high setting 20 – 30 seconds,
Remove paste and stir. Return to microwave and cook another 20 – 30
seconds. Remove and stir again. Continue this process for 3 – 4 minutes depending on the power of your microwave.

Paste should stand a few minutes before using.