What can be used instead of cornstarch for thickening a sauce?

Answer 1

Arrowroot or various types of flour such as wheat flour or pea flour. A lump of very cold butter stirred in after having taken the sauce from the oven

ANSWER:For stews, whether beef or chicken stock, I use instant mashed potatoes to thicken, about a tablespoon at a time. It has the same starches in it as the corn starch and adds a little flavor to the stew.

I once used coffee mate in a pinch - it worked very well.

using tapioca,the instant kind,is great to addat the beginning .stir ocassionaly.is real good when making stews and such in a slow cooker.

You can also MASH together room temperature butter and flour in equal portions to make a paste. Then stir small amounts of this paste into the sauce and let it simmer a bit until it's the consistancy you want.

i have celiac disease and cannot use wheat flour for thickening Sauces and Gravies. i have found that rice flour is far superior for thickening such items. it does not have the tendency to clump as wheat flour does, and makes beautiful, silky sauces and gravies. my sister started using it in place of wheat flour, even tho she does not have issues with wheat. i usually mix it with a bit of the sauce liquid first, but it is not really necessary. also no need to brown in fat before adding liquid. one suggestion, use less than you would regular flour, and add a bit more if needed.

Answer 2

It really depends on what you are trying to thicken, flour or cornstarch are very common and good thinking agents. If you mix them with water before you add to your dish it generally distributes the thickening agent throughout the entire dish.

Answer 3

I suggest a Tapioca Pie or Cake, where you use the pudding as a filling