Yes, you can use flour as a thickener, particularly all-purpose wheat flour.
Here's a breakdown of how to use flour as a thickening agent:
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Types of Flour: All-purpose flour is the most common type used for thickening sauces, gravies, and stews. Other flours, like rice flour or potato flour, can also be used, especially for gluten-free options.
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How to Use Flour as a Thickener:
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Make a Slurry: To prevent lumps, it's best to create a slurry by mixing the flour with cold water in a small bowl until it forms a smooth paste.
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Incorporate into the Sauce: Slowly whisk the slurry into the simmering sauce. Simmering allows the flour to cook, eliminating any raw flour taste and activating its thickening properties.
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Flour vs. Cornstarch: As a general rule of thumb, use three tablespoons of flour for every one tablespoon of cornstarch when substituting.
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Considerations:
- Flour may leave a slightly cloudier finish compared to cornstarch, which creates a glossy, transparent sauce.
- Cooking the flour mixture thoroughly is crucial to remove the raw flour taste.
