It is known that flour is used to prepare various gravies and sauces.
Its action scheme is simple: the flour should make the consistency denser and more viscous.
But not everyone is in a hurry to use this particular component, notes chef Yulia Arkhipova, an expert in culinary issues at the online publication BelNovosti.
What can replace the product?
Starch
This is the simplest, most accessible and logical solution that many people use. Starch as a thickener can be an even better option than regular flour.
It is best to take a corn product.
Breading
As it turns out, breadcrumbs can make the sauce texture perfect in a matter of minutes: no need to waste time cooking the gravy. The secret is simple: they simply do a great job of absorbing liquid.
Any other flour
Sometimes many people refuse wheat flour only because of the presence of gluten. In this case, you can take any other flour that does not contain this substance.
The mechanism of action of the products will be approximately the same.
Previously we talked about how to make ginger and cranberry sauce .
Expert: Julia Arkhipova
