Can you substitute cornstarch for flour in gravy?

While cornstarch and flour can both be used as thickening agents in sauces and gravies, they are not exact substitutes and cannot be used interchangeably.

Here are the key differences between cornstarch and flour as thickeners:

* Thickening power: Cornstarch has a higher thickening power compared to flour. This means that a smaller amount of cornstarch is needed to achieve the same level of thickness in a sauce or gravy.

* Texture: Cornstarch produces a glossy, translucent finish, while flour can make a sauce or gravy appear cloudy.

* Taste: Cornstarch has a relatively neutral taste, while flour can impart a slightly beany or starchy flavor.

Due to these differences, it is not advisable to substitute cornstarch for flour in gravy without adjusting the recipe. If you want to use cornstarch instead of flour in a gravy recipe, you will need to use less cornstarch (about half the amount of flour called for) and add it gradually to prevent lumps. You may also need to adjust the cooking time and liquid ratios to achieve the desired consistency and flavor.

Here's a general guideline for substituting cornstarch for flour in gravy:

1. Reduce the amount of cornstarch: Use about half the amount of cornstarch as you would flour.

2. Add the cornstarch gradually: To prevent lumps, whisk the cornstarch into a small amount of cold liquid (such as water, milk, or broth) until it forms a smooth paste. Then, gradually add this mixture to the hot gravy, whisking constantly.

3. Adjust the cooking time: Cornstarch thickens more quickly than flour, so you may need to reduce the cooking time of your gravy by a few minutes.

4. Adjust the liquid ratios: Because cornstarch has a higher thickening power than flour, you may need to add a bit more liquid to your gravy to achieve the desired consistency.

It is always best to test the gravy before serving and make any necessary adjustments to the cornstarch or liquid amounts.