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.