How Do You Thicken Without Cornstarch?

You can thicken sauces, soups, and stews without cornstarch using a variety of alternative ingredients.

Here are several options, along with instructions for each:

Alternative Thickeners to Cornstarch

1. All-Purpose Flour

• How it works: All-purpose flour is a readily available option. However, it has about half the thickening power of cornstarch.
• Ratio: Use three tablespoons of all-purpose flour for every one tablespoon of cornstarch.
• Instructions:
  1. Create a slurry: Mix the raw flour with cold water in a small bowl to form a smooth paste. This prevents lumps from forming when added to the hot liquid.
  2. Incorporate into the simmering liquid: Slowly whisk the flour slurry into the sauce, soup, or stew as it simmers.
  3. Cook thoroughly: Continue simmering for several minutes (at least 5-10) to cook the flour and eliminate any raw flour taste.
• Notes: Be sure to cook the flour long enough to get rid of the starchy taste.

2. Arrowroot Powder

• How it works: Arrowroot powder is a gluten-free option that provides a clear, glossy finish.
• Ratio: Use 2 teaspoons of arrowroot powder for every 1 tablespoon of cornstarch.
• Instructions:
  1. Create a slurry: Mix the arrowroot powder with cold water until smooth.
  2. Incorporate and cook: Add the slurry to your simmering sauce or liquid and stir constantly until thickened. Arrowroot thickens quickly, so avoid overcooking.

3. Tapioca Starch

• How it works: Tapioca starch, also gluten-free, produces a slightly chewy texture.
• Ratio: Use 2 teaspoons of tapioca starch for every 1 tablespoon of cornstarch.
• Instructions:
  1. Create a slurry: Combine the tapioca starch with cold water to form a slurry.
  2. Incorporate and cook: Add the slurry to the simmering liquid and stir continuously until thickened.
• Notes: Similar to arrowroot, it's best not to overcook tapioca starch.

4. Potato Starch

• How it works: Potato starch is another gluten-free choice. It thickens well and can add a slight creaminess.
• Ratio: Use 1 tablespoon of potato starch for every 1 tablespoon of cornstarch.
• Instructions:
  1. Create a slurry: Mix potato starch with cold water to form a smooth mixture.
  2. Incorporate and cook: Whisk the slurry into the simmering liquid. Stir constantly until it thickens.

5. Rice Flour

• How it works: Rice flour is a good option if you're looking for a gluten-free alternative.
• Ratio: Use 1 tablespoon of rice flour for every 1 tablespoon of cornstarch.
• Instructions:
  1. Create a slurry: Mix the rice flour with cold water.
  2. Incorporate and cook: Add the slurry to the simmering liquid and stir continuously until thickened.

6. Reduction

• How it works: Simplest method of thickening. Simmering the sauce uncovered allows the liquid to evaporate, concentrating the flavors and thickening the sauce naturally.
• Ratio: No additional ingredients needed, just time.
• Instructions:
  1. Simmer uncovered: Maintain a gentle simmer and stir occasionally to prevent sticking.
  2. Monitor thickness: Continue simmering until the desired consistency is reached.
• Notes: This method works best with sauces that already have intense flavors.

7. Pureed Vegetables

• How it works: Adding pureed vegetables can thicken soups and sauces while also adding flavor and nutrients.
• Examples: Potatoes, carrots, squash, and beans work well.
• Instructions:
  1. Cook the vegetables: Cook the vegetables until tender.
  2. Puree: Puree the cooked vegetables using a blender, food processor, or immersion blender.
  3. Incorporate: Stir the puree into the soup or sauce until it reaches the desired thickness.

8. Roux

• How it works: A roux is a cooked mixture of equal parts fat (usually butter) and flour. It is commonly used to thicken sauces and soups.
• Instructions:
  1. Melt the fat: Melt butter (or another fat) in a saucepan over medium heat.
  2. Add flour: Add flour to the melted fat and stir constantly.
  3. Cook the roux: Cook the roux for a few minutes, stirring continuously, until it reaches the desired color. The longer you cook it, the darker and more flavorful it will be. A white roux is used for béchamel sauce, while a brown roux is used for gumbo.
  4. Incorporate: Gradually whisk the hot roux into the hot liquid until smooth. Simmer until the sauce thickens.

Choosing the best alternative depends on the recipe, dietary restrictions, and desired outcome.