Substitute for Cornstarch in Gravy: Smooth, Thick Sauce
When making gravy, the best substitute for cornstarch is All-Purpose Flour. Flour is the traditional gravy thickener. Make a roux (cook flour in fat for 2 minutes) or whisk into cold water as a slurry. Use double the amount since flour is a weaker thickener. Cornstarch thickens gravy into a smooth, glossy sauce. It is mixed with cold water to make a slurry, then whisked into hot liquid. The substitute must thicken broth or drippings into proper gravy consistency.
Best Substitute
All-Purpose Flour
2 tbsp flour per 1 tbsp cornstarch
Flour is the traditional gravy thickener. Make a roux (cook flour in fat for 2 minutes) or whisk into cold water as a slurry. Use double the amount since flour is a weaker thickener.
What else can I use instead of cornstarch in gravy?
Arrowroot Powder
1 tbsp arrowroot per tbsp of cornstarch
Creates clear, glossy gravy. Gluten-free. Mix with cold water first. Do not boil after adding or it will thin.
Potato Starch
1 tbsp potato starch per tbsp of cornstarch
Gluten-free. Creates silky gravy. Add at the very end and do not overcook. Thickens quickly.
Xanthan Gum
1/4 tsp xanthan gum per tbsp of cornstarch
Extremely powerful. Use very sparingly. Sprinkle into hot gravy while whisking vigorously. Gluten-free.
Frequently Asked Questions
What can I use to thicken gravy instead of cornstarch?
All-purpose flour is the classic choice: use 2 tablespoons per tablespoon of cornstarch. Make a roux by cooking flour in butter for 2 minutes, then whisk in broth. Arrowroot powder works 1:1 for gluten-free gravy.
Is flour or cornstarch better for gravy?
Flour creates a classic, opaque gravy with more body and flavor (especially when made into a roux). Cornstarch creates a clearer, glossier gravy that thickens faster. Both make excellent gravy.