What To Know
- Cornstarch flour consists primarily of amylopectin, a type of starch that swells and gelatinizes when heated in the presence of water, creating a viscous and glossy texture.
- Gravy flour, also known as brown or white roux, is a mixture of equal parts flour and fat (usually butter or oil) that is cooked together until it forms a smooth paste.
- The flour in gravy flour undergoes a process called gelatinization, where the starch granules absorb water and swell, creating a thick and smooth consistency.
In the culinary world, thickening sauces and gravies is an essential skill that can elevate any dish to new heights. Among the most popular thickening agents are cornstarch flour and gravy flour, each offering unique properties and advantages. In this comprehensive blog post, we will delve into the differences between cornstarch flour and gravy flour, helping you make informed decisions when thickening your sauces and gravies.
What is Cornstarch Flour?
Cornstarch flour, also known as cornflour, is a starch derived from the endosperm of corn kernels. It is a fine, white powder that is commonly used as a thickening agent in various culinary applications. Cornstarch flour consists primarily of amylopectin, a type of starch that swells and gelatinizes when heated in the presence of water, creating a viscous and glossy texture.
What is Gravy Flour?
Gravy flour, also known as brown or white roux, is a mixture of equal parts flour and fat (usually butter or oil) that is cooked together until it forms a smooth paste. Gravy flour is used to thicken sauces and gravies, providing a rich, flavorful base. The flour in gravy flour undergoes a process called gelatinization, where the starch granules absorb water and swell, creating a thick and smooth consistency.
Cornstarch Flour vs Gravy Flour: Key Differences
1. Origin and Composition
Cornstarch flour is derived from corn, while gravy flour is a mixture of flour and fat. Cornstarch flour contains primarily amylopectin, while gravy flour contains both amylopectin and amylose, another type of starch.
2. Appearance and Texture
Cornstarch flour is a fine, white powder, while gravy flour is a smooth, paste-like substance. Cornstarch flour forms a clear, glossy gel when cooked, while gravy flour creates a more opaque, velvety texture.
3. Thickening Power
Cornstarch flour has a higher thickening power than gravy flour. A small amount of cornstarch flour can thicken a large volume of liquid, creating a viscous and glossy sauce. Gravy flour has a milder thickening power, requiring more to achieve the same consistency.
4. Flavor
Cornstarch flour has a neutral flavor, while gravy flour imparts a slightly nutty and savory flavor to sauces and gravies. This flavor enhancement can be an advantage when thickening meat-based gravies or sauces.
5. Cooking Technique
Cornstarch flour is typically mixed with a small amount of cold liquid before being added to a hot sauce or gravy. This prevents the cornstarch flour from clumping and ensures even distribution. Gravy flour, on the other hand, is cooked together with fat to form a roux before adding to the liquid.
6. Versatility
Cornstarch flour is a versatile thickening agent that can be used in a wide range of sauces, gravies, and desserts. Gravy flour is primarily used for thickening gravies and sauces, especially those with a meaty flavor.
Which One to Choose: Cornstarch Flour vs Gravy Flour
The choice between cornstarch flour and gravy flour depends on the desired consistency, flavor, and cooking technique.
- For sauces that require a clear, glossy finish and high thickening power: Use cornstarch flour.
- For sauces and gravies with a rich, nutty flavor and a velvety texture: Use gravy flour.
- For sauces that are made with meat or have a savory flavor: Gravy flour is a better choice.
- For sauces that are prepared quickly or require a simple thickening agent: Cornstarch flour is more convenient.
Final Thoughts: Mastering the Art of Sauce Thickening
Cornstarch flour and gravy flour are both excellent thickening agents that can transform sauces and gravies into culinary masterpieces. By understanding the differences between these two ingredients, you can make informed choices and achieve the desired consistency and flavor in your dishes. Experiment with both cornstarch flour and gravy flour to discover their unique properties and create delicious and satisfying sauces and gravies.
Frequently Asked Questions
1. Can I substitute cornstarch flour for gravy flour?
Yes, you can substitute cornstarch flour for gravy flour in a 1:2 ratio. For example, if a recipe calls for 1 tablespoon of gravy flour, use 2 tablespoons of cornstarch flour instead.
2. Can I use cornstarch flour to thicken cold sauces?
No, cornstarch flour will not thicken cold sauces effectively. It requires heat to gelatinize and create a viscous texture.
3. Can I make gravy without gravy flour?
Yes, you can make gravy without gravy flour by using cornstarch flour or other thickening agents such as flour, arrowroot powder, or tapioca starch.
4. What is the best way to prevent cornstarch flour from clumping?
To prevent cornstarch flour from clumping, mix it with a small amount of cold liquid before adding it to a hot sauce or gravy. This will help distribute the cornstarch flour evenly and prevent it from forming lumps.
5. Can I use gravy flour to thicken desserts?
Yes, gravy flour can be used to thicken desserts, but it may impart a slightly nutty flavor. For desserts where a neutral flavor is preferred, cornstarch flour is a better choice.
