So, what's the difference between cornstarch and flour? It all comes down to the way they absorb liquid and expand. Cornstarch is a pure starch that absorbs liquid quickly and evenly, making it a great thickening agent. Flour, on the other hand, contains proteins and other compounds that can affect its thickening properties.
But don't worry, flour can still be used to thicken sauces and soups, you just need to use it in a different way. For example, you can use a roux made from flour and fat to thicken a sauce, or you can mix flour with a liquid to create a slurry that can be added to a dish. The key is to use the right amount of flour and to cook it for the right amount of time to avoid a lumpy or gluey texture.
Now, you might be wondering, what about tapioca flour or arrowroot powder? Can these be used as substitutes for cornstarch? The answer is, yes! These alternative thickening agents can be used in place of cornstarch in many recipes, and they often have a more neutral flavor and texture.
