Gravy, that luscious, savory sauce, is a cornerstone of countless meals. It elevates everything from roasted meats and poultry to mashed potatoes and biscuits. Traditionally, cornstarch has been a go-to thickener, but what happens when you run out, are looking for a healthier alternative, or simply want to explore different textures and flavors? Fear not! This guide will explore a variety of excellent cornstarch substitutes for making gravy, ensuring you can always achieve that perfect consistency and taste.
Understanding the Role of Cornstarch in Gravy
Cornstarch is a pure starch derived from corn kernels. Its primary function in gravy is to thicken the liquid, creating a smooth, glossy texture. When heated in a liquid, cornstarch granules absorb the water, swell, and create a viscous suspension. This process, known as gelatinization, is what transforms a thin broth into a rich, creamy gravy.
Cornstarch is prized for its neutral flavor, allowing the taste of the gravy’s base ingredients (meat drippings, broth, herbs) to shine through. It also produces a clear, glossy finish, making the gravy visually appealing. However, cornstarch isn’t the only thickener available, and many alternatives offer unique benefits and characteristics.
Flour: A Kitchen Staple for Gravy Thickening
Flour, a pantry staple for most home cooks, is a reliable and readily available alternative to cornstarch. It works similarly by absorbing liquid and gelatinizing when heated, creating a thickened sauce. However, there are key differences to keep in mind when using flour as a thickener.
The Roux Method: Flour and Fat Fusion
The most common way to use flour to thicken gravy is by creating a roux. A roux is a cooked mixture of equal parts flour and fat (typically butter, oil, or meat drippings). Cooking the flour in fat accomplishes two crucial things: it eliminates the raw flour taste and allows the flour to better absorb the liquid.
To make a roux, melt the fat in a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture is smooth and the raw flour smell is gone. The color of the roux will vary depending on the desired flavor profile. A light roux is ideal for white sauces, while a darker roux adds a richer, nuttier flavor to brown gravies.
Once the roux is prepared, gradually whisk in the liquid (broth, stock, or meat drippings) until smooth. Bring the mixture to a simmer, stirring constantly, until the gravy has thickened to your desired consistency. Remember that flour-based gravies tend to be less glossy than cornstarch-based gravies, and they can have a slightly heavier texture.
Slurry: Direct Flour Application
Another way to use flour is a slurry. This involves mixing cold water with flour into a smooth paste before adding it to the warm liquid of your gravy. This is less common than a roux but can work in certain circumstances where you want a quick fix. It’s important to ensure the slurry is completely smooth to avoid lumps in the gravy.
Tips for Using Flour in Gravy
- Use all-purpose flour: This is the most versatile type of flour for gravy making.
- Cook the roux thoroughly: This is essential to eliminate the raw flour taste.
- Whisk constantly: This prevents lumps from forming.
- Adjust the amount of flour: Start with a small amount and add more as needed to reach your desired consistency.
Arrowroot Powder: A Gluten-Free Option for Gravy
Arrowroot powder, derived from the arrowroot plant, is a popular gluten-free alternative to cornstarch. It’s a pure starch with a neutral flavor and produces a clear, glossy gravy, similar to cornstarch. Arrowroot also offers some advantages over cornstarch, including a lower gelatinization temperature and resistance to acid.
How to Use Arrowroot Powder in Gravy
Arrowroot powder should always be mixed with cold water to form a slurry before adding it to hot liquid. This prevents clumping. Use about 1 tablespoon of arrowroot powder for every cup of liquid you want to thicken.
Bring the gravy base (broth, stock, or meat drippings) to a simmer. Whisk in the arrowroot slurry and stir constantly until the gravy thickens. Arrowroot thickens quickly, so be careful not to overcook it, as it can break down and lose its thickening power.
Benefits and Considerations of Arrowroot Powder
- Gluten-free: Making it suitable for those with gluten sensitivities or celiac disease.
- Neutral flavor: Won’t alter the taste of your gravy.
- Clear, glossy finish: Provides an appealing visual texture.
- Lower gelatinization temperature: Thickens quickly, requiring careful monitoring.
- May become slimy if overcooked: Avoid prolonged simmering after thickening.
- Less stable in acidic environments: Adding acidic ingredients (like lemon juice or vinegar) after thickening is preferable.
Tapioca Starch: Another Gluten-Free Choice
Tapioca starch, also known as tapioca flour, is derived from the cassava root. It’s another excellent gluten-free alternative to cornstarch, offering a neutral flavor and a clear, glossy finish. Like arrowroot, tapioca starch thickens quickly and should be used with care.
Using Tapioca Starch for Gravy
Similar to arrowroot, tapioca starch should be mixed with cold water to create a slurry before adding it to hot liquid. Use about 1 tablespoon of tapioca starch for every cup of liquid you want to thicken.
Bring the gravy base to a simmer. Whisk in the tapioca starch slurry and stir constantly until the gravy thickens. Be mindful not to overcook it, as it can become stringy or gummy if overheated.
Advantages and Disadvantages of Tapioca Starch
- Gluten-free: A great option for those with dietary restrictions.
- Neutral flavor: Maintains the flavor profile of your gravy.
- Clear, glossy finish: Enhances the visual appeal of your gravy.
- Thickens quickly: Requires careful attention to prevent over-thickening.
- Can become stringy or gummy if overcooked: Avoid prolonged simmering.
Potato Starch: A Reliable Thickening Agent
Potato starch is another starch derived from potatoes. It is gluten-free and has a neutral flavor, making it a good substitute for cornstarch. It offers a glossy finish but is not as stable when exposed to heat for prolonged periods.
How to Use Potato Starch in Gravy
Potato starch should be mixed with cold water before adding it to your hot gravy base. This prevents it from clumping. Use 1 tablespoon for each cup of liquid you are thickening.
Heat your gravy base to a simmer, then gently whisk in the potato starch slurry while stirring continuously. Potato starch thickens very quickly, so avoid overcooking it.
The Perks and Downsides of Potato Starch
- Gluten-free: Suitable for gluten-sensitive individuals.
- Neutral flavor: Preserves the authentic flavor of your gravy.
- Offers a glossy finish: Enhances the gravy’s appearance.
- Thickens rapidly: Requires careful monitoring to avoid over-thickening.
- Can lose thickening power with prolonged heat: Add it towards the end of the cooking process.
Rice Flour: A Versatile Gluten-Free Option
Rice flour, made from finely milled rice, is another gluten-free alternative for thickening gravy. It has a slightly grainier texture than cornstarch or arrowroot, but it can still produce a smooth and delicious gravy. There are two main types of rice flour: white rice flour and brown rice flour. White rice flour is more neutral in flavor and produces a smoother gravy, while brown rice flour has a slightly nuttier flavor and a slightly coarser texture.
Methods of Using Rice Flour for Gravy
Like other starches, rice flour should be mixed with cold water to form a slurry before adding it to hot liquid. Use about 1-2 tablespoons of rice flour per cup of liquid, depending on the desired thickness.
Bring the gravy base to a simmer. Whisk in the rice flour slurry and stir constantly until the gravy thickens. Rice flour may take a bit longer to thicken than cornstarch or arrowroot, so be patient.
Advantages and Disadvantages of Rice Flour
- Gluten-free: Suitable for those avoiding gluten.
- Versatile: Can be used in a variety of gravies.
- May add a slightly grainy texture: Depending on the type of rice flour used.
- May require longer cooking time: To fully thicken.
Other Thickening Methods: Beyond Starches and Flours
While starches and flours are the most common thickeners for gravy, other methods can be used to achieve a similar result. These methods may alter the flavor or texture of the gravy slightly, but they can be useful in a pinch or when you want to experiment with different flavors.
Reducing the Liquid: Concentrating the Flavors
One of the simplest ways to thicken gravy is to simply reduce the liquid. This involves simmering the gravy base (broth, stock, or meat drippings) over low heat until some of the water evaporates, concentrating the flavors and thickening the sauce. This method doesn’t add any additional ingredients, so it’s a great option if you want to keep the flavor profile pure.
Pureed Vegetables: Adding Flavor and Texture
Pureed vegetables, such as potatoes, carrots, or squash, can also be used to thicken gravy. These vegetables add natural sweetness and richness to the gravy, as well as a slightly thicker texture. To use pureed vegetables, simply add them to the gravy base and simmer until the gravy thickens. You can use a blender or immersion blender to create a smooth, lump-free gravy.
Cream or Dairy: For a Rich and Decadent Gravy
Adding cream or other dairy products can also thicken gravy. The fat in the dairy helps to emulsify the sauce, creating a smooth and creamy texture. Be careful not to boil the gravy after adding dairy, as it can curdle.
Choosing the Right Substitute: Factors to Consider
Selecting the best cornstarch substitute depends on various factors: dietary restrictions, desired flavor profile, and the type of gravy.
- Dietary Restrictions: Gluten-free? Arrowroot powder, tapioca starch, potato starch, and rice flour are excellent choices.
- Flavor Profile: Want to maintain the original flavor? Opt for neutral-tasting starches like arrowroot or tapioca. Looking for a richer flavor? Consider flour (roux) or pureed vegetables.
- Type of Gravy: White gravies often benefit from flour-based thickening, while brown gravies can handle the subtle nuances of rice flour or reduced liquid.
Tips for Gravy Success
- Start with a Good Base: The foundation of any great gravy is a flavorful base. Use high-quality broth, stock, or meat drippings.
- Deglaze the Pan: After roasting meat, deglaze the pan with wine, broth, or stock to capture all the delicious caramelized flavors.
- Strain the Gravy: For a smoother texture, strain the gravy through a fine-mesh sieve before serving.
- Season to Taste: Don’t be afraid to experiment with herbs, spices, and other seasonings to create a unique flavor profile.
- Adjust Consistency: If the gravy is too thick, add more liquid. If it’s too thin, add more thickener.
Mastering gravy making is a journey of experimentation. Don’t be afraid to try different methods and ingredients to find what works best for you. With a little practice, you’ll be creating perfect gravy every time, regardless of whether you have cornstarch on hand.
FAQ 1: Why might someone want to avoid using cornstarch in gravy?
Many people choose to avoid cornstarch in their gravy due to dietary restrictions or personal preferences. Cornstarch is primarily composed of carbohydrates and offers little nutritional value. Those following low-carb, keto, or paleo diets often seek alternatives to reduce their carbohydrate intake. Additionally, some individuals may have allergies or sensitivities to corn, making cornstarch an unsuitable thickening agent for them.
Furthermore, the texture of cornstarch-thickened gravy can sometimes be perceived as slightly slimy or gluey if not prepared correctly. This textural concern, coupled with the desire for a richer, more flavorful gravy, can lead cooks to explore other thickening options. Alternatives can often provide a smoother, more appealing mouthfeel while contributing a subtle flavor enhancement to the overall dish.
FAQ 2: How does flour compare to cornstarch as a gravy thickener?
Flour is a common and readily available alternative to cornstarch for thickening gravy. It works by absorbing liquid and gelatinizing when heated, creating a smooth and consistent texture. However, flour generally requires a longer cooking time than cornstarch to fully cook out its starchy flavor and prevent a pasty taste in the final product. A common technique is to make a roux (a cooked mixture of fat and flour) to ensure proper thickening and flavor development.
Unlike cornstarch, flour can sometimes leave a slightly cloudy appearance in the gravy if not handled correctly. To avoid this, ensure the flour is thoroughly incorporated into the fat before adding liquid, and allow sufficient cooking time for the starch granules to fully swell and the gravy to thicken properly. The type of flour used (all-purpose, whole wheat, etc.) will also affect the final color and flavor profile of the gravy.
FAQ 3: What is arrowroot powder, and how do I use it in gravy?
Arrowroot powder is a starch extracted from the arrowroot plant and serves as an excellent gluten-free alternative to cornstarch. It thickens gravy effectively and imparts a glossy, clear finish, unlike the potentially cloudy appearance of flour-based gravies. Arrowroot powder also has a neutral flavor, ensuring it won’t alter the intended taste of your dish, and is known for its digestibility, making it a good option for those with sensitive stomachs.
To use arrowroot powder, create a slurry by mixing it with cold water before adding it to the simmering gravy. This prevents clumping and ensures even distribution. Be careful not to overcook arrowroot-thickened gravy, as it can lose its thickening power and become thin again if subjected to prolonged high heat. Add it towards the end of the cooking process for optimal results.
FAQ 4: Can tapioca starch be used to thicken gravy, and what are its properties?
Tapioca starch, also known as tapioca flour, is derived from the cassava root and offers a similar thickening power to cornstarch. It’s a gluten-free option that provides a smooth, glossy texture to gravy. Tapioca starch thickens quickly and doesn’t require extensive cooking time, making it a convenient choice for last-minute thickening adjustments. Its neutral flavor ensures it won’t interfere with the overall taste of the gravy.
Like arrowroot powder, tapioca starch can lose its thickening properties if overcooked. It’s best added as a slurry (mixed with cold water) towards the end of the cooking process. Be aware that tapioca starch can sometimes create a slightly stringy texture if used in excessive amounts. Start with a small amount and gradually add more until you reach the desired consistency.
FAQ 5: How does potato starch compare to cornstarch for gravy thickening?
Potato starch is another viable option for thickening gravy, offering a similar thickening power to cornstarch and a gluten-free profile. It creates a smooth, silky texture and tends to produce a clearer gravy than flour. Its neutral flavor profile makes it a good choice when you want the flavor of the gravy’s base ingredients to shine through without any starchy interference.
Potato starch, like arrowroot and tapioca starch, should be mixed with cold water to form a slurry before being added to the hot gravy. This prevents clumping and ensures even thickening. Be mindful not to boil the gravy after adding potato starch, as excessive heat can break down its thickening properties and result in a thin or watery consistency. Add it close to the end of cooking and gently simmer until the desired thickness is achieved.
FAQ 6: What are the benefits of using a reduction to thicken gravy?
Using a reduction technique to thicken gravy involves simmering the liquid base of the gravy (such as broth or stock) until some of the water evaporates, concentrating the flavors and increasing the viscosity. This method avoids the need for added starches or flours, resulting in a gravy that is naturally rich and intensely flavored. The reduction process deepens the savory notes of the base ingredients, creating a more complex and satisfying taste.
While reduction offers a clean and flavorful thickening method, it requires more time and attention than using starches. The simmering process can take anywhere from 15 minutes to an hour or more, depending on the desired thickness and the volume of liquid. However, the resulting gravy is often considered superior in taste and texture, making it a worthwhile endeavor for those seeking a more refined culinary experience.
FAQ 7: Can pureed vegetables be used to thicken gravy, and what flavors do they impart?
Pureed vegetables, such as butternut squash, sweet potatoes, or carrots, can be a nutritious and flavorful way to thicken gravy. These vegetables add natural sweetness, vibrant color, and a creamy texture to the gravy while also increasing its nutritional value. The starches and fibers present in the pureed vegetables help to bind the liquid and create a satisfyingly thick consistency.
The flavor profile of the gravy will be influenced by the specific vegetable used. Butternut squash and sweet potato impart a subtly sweet and earthy flavor, while carrots can add a slightly brighter and sweeter note. Be mindful of the vegetable’s natural sweetness and adjust the seasoning accordingly to balance the flavors. This method is a great way to sneak extra vegetables into your meal and create a unique and delicious gravy alternative.