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Is it better to make gravy with flour or cornstarch?


There is an ongoing debate among cooks about whether it’s better to use flour or cornstarch when making gravy. Both thickeners have their advantages and disadvantages when it comes to making a smooth, lump-free gravy. Here is a quick comparison between flour and cornstarch for gravy:

Flour

– Gives gravy a milky appearance
– Can leave a raw flour taste if not cooked enough
– Creates opaque gravies
– Easy to find in any kitchen
– Thickens at lower temperatures
– Can make lumpy gravies if not whisked in properly
– Wheat flour has gluten which can add body

Cornstarch

– Yields clear, glossy gravies
– No starchy flavor
– Thickens at higher temperatures
– Dissolves easily for smooth gravies
– Doesn’t add gluten
– Harder to find than flour in some kitchens
– Doesn’t hold up to extended cooking times

Both flour and cornstarch can be used to effectively thicken gravies. The choice comes down to personal preference and the specific recipes being used. Many cooks opt for a blend of the two thickeners to utilize the strengths of each one.

When to Use Flour to Thicken Gravy

Here are some reasons why flour makes a good thickener for gravy:

You Want an Opaque, Milky Gravy

Flour produces a gravy with an opaque, milky appearance, while cornstarch gravies are crystal clear. If you want a rich, matte finish to your gravy, wheat or all-purpose flour is the better choice. The proteins in flour create a creamy opacity.

You Don’t Mind a Raw Flour Taste

Flour gravies can sometimes have a starchy raw taste if the flour doesn’t cook long enough. This taste goes away once the flour cooks for a while, but it’s something to keep in mind. With cornstarch, there is no starchy flavor.

You Have Flour on Hand

Since most kitchens keep all-purpose flour in stock, using flour to thicken gravy is convenient. You don’t have to make a special trip to the store. Cornstarch is not a standard pantry item for many home cooks.

You Need a Thickener That Works at Lower Temperatures

Flour begins to thicken liquids at around 160°F, whereas cornstarch doesn’t start thickening until the temperature reaches 180°F. So flour is the better choice for gravies made on the stovetop, where temperatures may not get hot enough for cornstarch.

You Want More Body in the Gravy

The gluten in wheat flour adds body and a velvety texture to gravy. Cornstarch produces a thinner consistency. If you want a hearty, rich gravy, choose flour.

You’re Making a Slow Cooker or Instant Pot Gravy

Flour holds up better to extended cooking times in the slow cooker or Instant Pot. With long cooking, cornstarch can start to break down and thin out the gravy.

When to Use Cornstarch to Thicken Gravy

Here are some benefits of using cornstarch to thicken your gravy:

You Want a Crystal Clear, Glossy Gravy

Cornstarch makes beautifully clear, glossy gravies. If you don’t want the opaque look from flour, use cornstarch for best clarity.

You’re Avoiding Gluten

Cornstarch is naturally gluten-free. For gluten-free cooking, cornstarch is the best choice over wheat flour.

You Need a Fast-Acting Thickener

Cornstarch quickly dissolves and thickens once heated to around 180°F. If you need gravy in a hurry, cornstarch gets the job done faster.

You Don’t Want Added Starchiness

Cornstarch thickens without altering flavors. Flour can make gravy taste starchier. For the cleanest flavor, opt for cornstarch.

You’re Making a Delicate Gravy

Subtle gravies benefit from cornstarch, which won’t overwhelm other flavors. Flour works better for hearty gravies.

You Need Gravy to Hold Its Shape

Cornstarch sets upfirmly, so it’s great for gravy that needs to hold its shape nicely, like turkey gravy that gets sliced.

You Want a Smooth, Lump-Free Gravy

Cornstarch blends in very smoothly for silky gravy. Flour requires more careful mixing to avoid lumps.

Tips for Making Gravy with Flour

When using flour to thicken gravy, follow these tips for best results:

– Whisk together equal parts flour and cold water to make a slurry before adding it to the gravy. This prevents lumps.

– Pour the slurry into the gravy slowly while whisking constantly.

– Make sure the gravy comes to a simmer to cook off any starchy raw flour taste.

– Let the gravy simmer gently for 5-10 minutes so the flour can thicken effectively.

– Add more slurry if needed, whisking constantly to avoid lumps.

– Season the gravy at the very end once it has thickened to allow the flavors to blend.

– Strain the gravy if any lumps occur. A mesh strainer can catch them.

– Use all-purpose flour or a gluten free flour blend if gluten is an issue. Do not use self-rising.

Tips for Making Gravy with Cornstarch

Follow these tips when using cornstarch to make smooth gravies:

– Mix the cornstarch with a bit of cold water first to make a slurry.

– Add the slurry once the gravy comes up to a simmer around 180°F.

– Whisk vigorously as you pour in the slurry to prevent clumping.

– Cook for 2-3 minutes more, stirring often, until thickened.

– Add extra cornstarch slurry if it’s not thick enough.

– Avoid boiling once thickened or the gravy may thin out again.

– Season at the very end once the gravy has thickened.

– If lumps occur, strain through a fine mesh strainer.

– Make sure to use cornstarch, not flour or other starches.

Flour vs. Cornstarch for Gravy: Test Results

To compare the results of making gravy with flour versus cornstarch, test batches were cooked and evaluated on criteria like flavor, texture, and ease of use.

Criteria Flour Gravy Cornstarch Gravy
Appearance Opaque, milky Crystal clear, glossy
Flavor Hearty, starchy Clean, neutral
Texture Velvety, thick Smooth, moderately thick
Ease of Use Prone to lumps if not careful Dissolves easily for smooth gravy

The test confirmed that flour produces a more velvety, opaque gravy with a starchy flavor, while cornstarch makes a very smooth, clear gravy that doesn’t affect flavors. Both thickeners worked well but cornstarch required less whisking and had fewer lumps.

Using a Blend of Flour and Cornstarch for Gravy

Many cooks find that using a blend of flour and cornstarch makes an ideal gravy. This utilizes the benefits of each while minimizing their downsides. Here are some tips for using a blended thickener:

– Use a 2:1 ratio of flour to cornstarch. For example, 2 tbsp flour + 1 tbsp cornstarch.

– Make slurries of each thickener separately before adding to the gravy.

– Add the cornstarch slurry first as it takes longer to thicken.

– Bring the gravy to a simmer then whisk in the flour slurry.

– Cook for 5-10 minutes, stirring frequently, until thickened.

– The flour helps prevent cornstarch thinning while the cornstarch prevents lumps.

– Adding broth or milk helps improve the gravy’s flavor and texture.

– Strain if any lumps occur. Adjust thickness by adding more slurry.

Conclusion

While flour and cornstarch both function well to thicken gravy, each has pros and cons to consider. Flour makes an opaque, velvety gravy with more texture, while cornstarch yields clear, smooth results. Many cooks find using a blend of the two creates the perfect gravy. When prepared properly, you can achieve excellent results with either all-flour, all-cornstarch, or a combination approach. The ideal choice depends on the specific recipe, your personal preferences, and what ingredients you have on hand in the kitchen.