Bramble & Butter Magazine

At Bramble & Butter, I often receive questions about the best thickening agent to use in recipes. Two pantry staples always emerge as contenders: cornstarch and flour. Both have their place, but choosing the right thickener can dramatically influence your dish’s flavor, texture, and appearance. Here’s your go-to guide to cornstarch vs. flour and how to use each to achieve delicious results every time.

Cornstarch: For Silky, Clear Sauces and Glazes

Cornstarch, made from the starch of corn kernels, is a fine, white powder prized for its powerful thickening properties. It’s gluten-free, making it ideal for gluten-free cooking and baking. One of its standout qualities is its ability to create silky-smooth textures and glossy finishes, which is perfect for dishes like stir-fry sauces, pie fillings, or sweet dessert sauces.

When to use cornstarch:

• Clear, glossy sauces: Cornstarch produces beautifully clear, shiny sauces—ideal for fruit glazes, stir-fries, and sweet desserts.
• Fast thickening: Cornstarch thickens sauces quickly at lower temperatures, ideal when you’re pressed for time.
• Gluten-free cooking: An excellent choice for gluten-free gravy or sauces without flour.

Cornstarch tips:

• Always mix cornstarch with cold water first to make a slurry, preventing clumps in your dish.
• Avoid cooking cornstarch-based sauces for too long—extended heat can thin them out again.

Flour: A Hearty, Opaque Thickener for Rich Flavor

Flour, typically all-purpose, is a versatile pantry staple that provides a heartier, opaque texture when used as a thickening agent. Its main benefit is its ability to add richness and depth, perfect for comfort foods like gravy, stews, soups, and roux-based sauces.

When to use flour:

• Rich gravies and soups: Flour adds a comforting, velvety texture perfect for hearty stews, chicken pot pie filling, and classic homemade gravy.
• Roux-based sauces: Flour is essential in creating a roux—a cooked mixture of flour and fat used to thicken creamy dishes such as macaroni and cheese or béchamel sauce.
• Long-cooked dishes: Flour-based sauces hold up better during prolonged cooking, maintaining their thickness and texture.

Flour tips:

• Always cook flour for a few minutes to remove the raw flour taste, especially in gravies or roux-based dishes.
• For smoother sauces, whisk flour into melted butter first (making a roux), then gradually add liquids while stirring continuously.

Cornstarch vs. Flour: Quick Comparison

• Clarity: Cornstarch creates clear, glossy sauces; flour results in opaque, creamy sauces.
• Cooking time: Cornstarch thickens rapidly, ideal for quick dishes; flour-based sauces need a longer cooking time.
• Texture and taste: Cornstarch offers a neutral flavor and silkier texture; flour adds a rich flavor and hearty consistency.
• Gluten: Cornstarch is gluten-free, flour contains gluten.

Which Thickener Should You Choose?

Here’s a quick guide:

• For silky stir-fry sauces, glossy fruit pies, clear dessert sauces, and gluten-free gravy: choose cornstarch.
• For comforting stews, hearty soups, classic gravies, creamy pasta sauces, or dishes that simmer longer: choose flour.

Ultimately, whether you choose cornstarch or flour depends on your dish and desired texture. Both have distinct benefits, and understanding their differences will help elevate your home cooking from good to exceptional.

Find more cooking tips, techniques, and delicious recipes at BrambleandButter.org. Happy cooking!