What can you use for gravy thickening other than corn starch?

You have lots of options for thickening gravy besides cornstarch! Here's a breakdown:

Flour-based:

* All-purpose flour: The classic choice. Be sure to make a slurry (mix with cold liquid) to avoid lumps.

* Wheat flour: Similar to all-purpose flour but slightly more flavorful.

* Potato flour: A good gluten-free option, though it can have a slightly starchy taste.

* Rice flour: Another gluten-free option, but it tends to be less effective at thickening.

Other options:

* Arrowroot: Creates a clear, glossy gravy.

* Tapioca starch: Similar to arrowroot, but slightly more starchy.

* Wondra flour: A pre-gelatinized flour that dissolves easily in hot liquids.

* Xanthan gum: A powerful thickener often used in gluten-free recipes.

* Butter: A good option for pan sauces, but not as effective as other thickeners.

* Reduced cooking liquid: Simply simmering the cooking liquid until it reduces can thicken a gravy without any added ingredients.

Tips:

* Use a slurry: Mixing your thickener with a cold liquid before adding it to the gravy helps to prevent lumps.

* Whisk constantly: Stir the gravy consistently as you add the thickener to ensure it cooks evenly.

* Cook until thickened: Continue cooking the gravy for a few minutes after adding the thickener to allow it to fully set.

* Adjust the amount: The amount of thickener you need will vary depending on the type of gravy and your desired consistency.

Experiment! Don't be afraid to try different thickeners to find your favorite. Each one has a unique flavor and texture that can change the character of your gravy.