August 15, 2009
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Flour is not the only ingredient you can use to thicken sauces, gravy or custard.  Cornstarch is a good alternative.  You may substitute a tablespoon of cornstarch for every 2 tablespoons of all-purpose flour a recipe calls for.

What’s the difference?  Cornstarch dissolves more easily and your final product won’t be opaque, unlike flour-based mixture.  Whichever you choose to use, just make sure you bring the liquid it’s combined with to a boil.  Then boil 1 minute more, so the starch in the flour or cornstarch will expand and thicken properly.  Happy cooking! 🙂

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