Which is better for thickening soup: flour or cornstarch?

When it comes to soup thickening agents, two common options are cornstarch and flour.

Is one superior than the other? It depends on whoever you ask. Without a doubt, both flour and cornstarch have advantages and disadvantages. They are not, however, the same.

Whichever thickening agent you pick, the most essential thing is to understand how to utilize it and optimize its efficiency while reducing its specific drawbacks.

Which Is Better: Cornstarch vs. Flour

Cornstarch, in my opinion, is more efficient than normal flour at thickening a dish. Nevertheless, you may use flour, but you will need to add more. Cornstarch or cornflour in big amounts might interfere with the taste of the food, bringing that corny flavor that you may not desire. If you need to thicken a lot of things, use all-purpose flour instead.

Since both substances are starch-based, they will both work.

You should start by making a slurry. Take a bowl, add a spoonful of flour or cornstarch, and then mix in a tablespoon of hot water at a time. Repeat until you get the desired consistency. Congratulations, you now have a slurry of a thickening agent. You may now gradually add this to your soup. After your soup has reached the required thickness, stop adding the slurry but continue to stir it until it has a beautiful even consistency throughout.

To prevent clumps, add the flour first and spread it out as evenly as possible in the mixing bowl, then add the water and thoroughly whisk.

Soups, stews, and other similar dishes will thicken as they cool. Hence, lowering the heat near the end of the cooking process will give you a much better notion of how thick the soup is. This simple change may help prevent the soup from becoming too thick.

Can You Use Plain Flour To Thicken Soup?

Is it feasible to thicken a soup or sauce using all-purpose flour (simple flour)?

Of course, but avoid stirring it straight into the sauce or soup. This is a typical error that people make while attempting to thicken a meal.

Instead, you should first make a slurry using flour and water. Read the instructions in the preceding section for further information.

Can You Use Self-Raising Flour To Thicken Soup?

Absolutely, self-raising flour may be used to thicken sauces and soups.

As previously, mix a slurry with it and proceed in the same manner as you would with normal flour or cornstarch.

Just add a little amount at a time. Note: Since self-raising flour thickens faster than conventional plain flour, use a bit less than usual.

Conclusion

When used correctly, cornstarch and flour are both excellent in thickening soup. Note that cornstarch absorbs more water and thickens better in general. Nevertheless, flour is preferable when big amounts are required to prevent overpowering the taste of the dish.

Must-read related posts:

• Corn Flour Substitutes: If you want to thicken your soup with corn flour but don’t have any on hand, try these substitutes.