Cornstarch vs flour for thickening gravy: which is better and ratio?

Question

Preparing bulk roast dinners for the freezer. Determine if flour or cornflour is superior for thickning gravy. Require exact ratio per cup of liquid to avoid lumps.

Answer 1

When preparing bulk roast dinners for the freezer, flour is significantly superior to cornstarch. Cornstarch breaks down during the freezing and thawing process, resulting in a spongy or watery texture. Flour, when cooked into a traditional fat-and-flour roux, stabilizes much better. For a standard gravy, the ideal ratio is 2 tablespoons of fat and 2 tablespoons of flour per 1 cup of liquid. Whisk the flour into the melted fat and cook for a minute before slowly streaming in your broth to completely prevent lumps.

Answer 2

Flour is definitely better if youre freezing your roast dinners because cornstarch can get weird and watery when thawed :) For a good gravy, use a roux with about 2 tablespoons of butter and 2 tablespoons of flour per cup of broth. Just whisk it well so there arent any lumps!

Answer 3

USE CORNSTARCH FOR EVERYTHING IT IS THE FASTEST WAY TO THICKEN GRAVY AND SAVES SO MUCH TIME FOR FREEZER PREP!!! Just mix 1 tablespoon per cup of liquid with a little cold water first. It works brilliantly for all your meal prep containers???

Answer 4

Use flour for your gravy. Its important for me to get dinner sorted quickly after work. Mix 1 tablespoon of flour per cup of liquid.