Cornflour Slurry.

Cornflour slurry is a low-fat, gluten-free thickener that provides quick energy through carbohydrates. While it lacks significant vitamins or minerals, it is a safe and effective option for those with celiac disease or gluten sensitivities when used in moderation.

Per 100g, a cornflour slurry contains approximately 95 calories and 22.8g of carbohydrates. It is virtually fat-free and contains negligible protein (0.1g), making it primarily a source of starch for thickening purposes.

Yes, cornflour slurry is naturally gluten-free as it is made from cornstarch and water. This makes it an excellent alternative to wheat-based roux for thickening sauces, soups, and gravies for those on a gluten-free diet.

No, cornflour slurry is generally not keto-friendly because it is high in refined carbohydrates. Even small amounts can significantly increase the carb count of a dish, so keto practitioners often prefer thickeners like xanthan gum or glucomannan.

To make a slurry, mix equal parts cold water and cornflour (cornstarch) in a small bowl. Stir until the mixture is completely smooth and milky before whisking it into a simmering liquid to prevent lumps from forming.

Add the slurry at the end of the cooking process once the liquid is simmering. It thickens almost instantly upon reaching a boil; however, avoid overcooking for extended periods as the starch bonds can break down, causing the sauce to thin out again.

Yes, but the texture will change. A cornflour slurry creates a translucent, glossy finish ideal for stir-fries and fruit fillings, whereas a flour roux creates an opaque, matte finish better suited for traditional gravies and creamy stews.

You can mix it a few minutes early, but the starch will quickly settle at the bottom of the container. If it sits for more than a minute, you must stir it again thoroughly to re-incorporate the starch before adding it to your hot liquid.

Lumps occur if the cornflour is added directly to hot liquid or if the water used to make the slurry was too warm. Always use cold or room-temperature water to create the slurry first, then whisk it gradually into the hot dish.

When cooked properly, a cornflour slurry is flavorless and does not alter the taste of the dish. However, the sauce must be brought to a brief boil to 'cook out' the starch; otherwise, it may leave a slightly chalky mouthfeel.