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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