Tried making a gluten free roux with King Arthur measure for measure flour. No bueno.

Making a slurry (equal parts water and cornstarch) is how I was taught to add cornstarch. I’ve always used cold water and mix with a fork until there are no lumps in the slurry and then add it to the gravy.

My mom has successfully made a tasty gravy with just cornstarch and no flours at all, but I’m not special enough to get the recipe.

Thanks to the Courtesy of :

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