is cornstarch or flour better for gravy

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Cornstarch Gravy is quick and a great option when you don’t have drippings or are keeping things gluten-free.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You’re basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.
is cornstarch or flour better for gravy

Difference Between Cornstarch And Flour Gravy

For this gravy, we use a different technique than with flour gravy. For a flour gravy, like this Traditional Chicken Gravy Recipe, you use the drippings from your meat mixed with flour to make a roux, and then you slowly whisk in liquid. With cornstarch gravy, you start with a liquid, like broth or stock. Then you make a slurry of cornstarch with water or another liquid. The slurry is then added to the rest of your liquid, and it spreads out and mixes into there. Once that mixture is heated, it will thicken it. (Note: “Slurry” is just the fancy word for a thickening mixture made from a liquid and either flour or cornstarch).

I also find the look of the two gravies to be different. Cornstarch gravy tends to have a bit more of a translucent look and a sheen to it versus the more opaque look of a flour gravy.

When To Make A Cornstarch Gravy

Since you don’t need drippings, this gravy is great for when you are making something like a deep-fried turkey where you don’t end up with those tasty drippings. Though, if you prefer, I also have a flour gravy with no drippings recipe.

A cornstarch gravy is also a great way to go if you have some guests with different dietary needs. Cornstarch gravy is gluten-free. And, if you skip the butter and use vegetable stock for the liquid, then it’s also dairy-free and vegan. This means that more of your dinner guests will be able to pour gravy onto the other food on their plates. Note that I have a robustly flavored recipe specifically for Vegan Gravy over here.

If you do have drippings and you want to make a cornstarch gravy so that it’s gluten-free, or for any other reason, you can totally do that. You’ll get the drippings from your roast turkey, or whatever roast you have, and separate the fat away (I use a gravy separator for this). Then use the drippings in place of the broth called for in the recipe below. Note that you can use the fat that you skimmed off in place of the butter too, for extra turkey flavor!

This is also super helpful for making ahead of time. You can make this a couple days ahead of time if you’ve got a big dinner to plan and want to get elements done in advance. If you end up with drippings, you can always stir them in before serving.

Cornstarch gravy works great as a quick sauce for a meal. Maybe you’ve made a pork chop or some chicken that would benefit from a sauce.

Is it better to use cornstarch or flour for gravy?

FAQ

Is it better to thicken gravy with cornstarch or flour?

Making a roux with flour and butter “boosts flavor and gives the gravy a silky texture and rich flavor,” she says. Flour also gives the gravy a traditional opaque look, she adds, whereas cornstarch will make the gravy shiny and clear.

Is it better to thicken stew with flour or cornstarch?

Cornstarch has twice the thickening power of flour. When a gravy, sauce, soup or stew recipe calls for flour, use half as much cornstarch to thicken. To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended.

What do chefs use to thicken gravy?

Similar to flour, cornstarch is another ingredient that can be used to make gravy thicker. With cornstarch, making a slurry is also an option, but with 1 tablespoon of cornstarch whisked into cold water. Again, you’ll want to add the slurry in increments so you don’t over-thicken the gravy.

Is cornstarch or flour better for gravy?

Many people are confused and often wonder whether cornstarch or flour is better for gravy. Cornstarch and flour are the two most commonly used thickening agents in the kitchen. Cornstarch is made from corn and has a neutral flavor, while flour is made from wheat and has a distinct flavor.

Is cornstarch good for health?

Cornstarch is not considered good for health. It is a popular ingredient used to thicken soups, stews, sauces and desserts. Cornstarch is high in calories and carbs but low in other important nutrients like protein, fiber, vitamins and minerals. It may also increase blood sugar levels and harm heart health. Cornstarch can be enjoyed in moderation, stick to 1-2 table spoons at a time and be sure to select varieties that are certified gluten free, if one is suffering from celiac disease or sensitivity to gluten.

Does cornstarch thicken gravy?

Cornstarch and flour are two of the most common thickeners used in making gravy, and each has its own pros and cons. Cornstarch produces a smoother, clearer gravy and thickens at a lower temperature than flour. However, it can also create a slimy consistency if overused.

Is cornstarch bad for gravy?

Cornstarch also creates a clear and smooth gravy, which makes it aesthetically pleasing. On the flip side, cornstarch can sometimes be tricky to use. If not used appropriately, it can cause the gravy to be slimy or lumpy. Furthermore, cornstarch can lose its thickening ability quickly if it is overcooked, resulting in a thin and watery gravy.

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