When substituting flour for cornstarch use less or more flour?

Here's why:

* Cornstarch is a much more potent thickener than flour. It has a higher starch content, meaning it absorbs more liquid and forms a thicker gel.

* Flour contains gluten, which adds structure and elasticity to baked goods. This is desirable in many recipes, but it can also make a sauce too thick or rubbery if you use too much.

General Substitution Ratio:

* For every 1 tablespoon of cornstarch, use 2 tablespoons of flour.

Important Notes:

* This is a general guideline. The specific ratio may vary depending on the recipe.

* When substituting flour for cornstarch, you may also need to adjust the amount of liquid in the recipe.

* Flour-based sauces may not have the same clarity as cornstarch-based sauces.

Alternative to Flour:

If you don't have cornstarch and want a clearer sauce, you can try using arrowroot powder. It has a similar thickening power to cornstarch and creates a clear sauce.