what type of flour best for thickening?!
Answers:
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If you're thickening a sauce, I'd use pure flour, equal parts flour & oil & sautee until it's bubbling brown (aka a ROUX). Then add it to the sauce
Another good thickener is cornstarch BUT do not add it to warm liquids, it will lump up. Add it to a bit of cold water, stir till dissolved, then add it to sauce (this is good for lighter sauces & dessert sauces)
If it's for something you're going to FREEZE, use arrowroot. Same method as you would w/ cornstarch
If you're dredging something, use a 2:1 ratio of flour to cornstarch. GREAT crunch
Generally, for each cup of medium-thick sauce, use two tablespoons flour mixed with 1/4 cup cold water. Or use one tablespoon cornstarch mixed with one tablespoon cold water. Be sure to thoroughly mix the water with the starch (the flour or cornstarch) to prevent lumps. After stirring the combined starch and water into the liquid to be thickened, cook and stir over medium heat until thickened and bubbly. Cook and stir one minute more for flour and two minutes more for cornstarch to completely cook the starch.
Cornflower, mix it with a little water first to make a paste.
Regular white flour
White or corn starch
use cornstarch!