Cornstarch Substitute for Gravy

The turkey is resting, the pan drippings are ready – and the cornstarch box is empty. No problem. There are plenty of ways to thicken gravy, and the best cornstarch substitute for gravy is probably already in your pantry.

Each thickener works a little differently. Some give a glossy, clear gravy, others a richer, more opaque one, and a few are gluten-free. Below you'll find exact amounts, the right technique for each, and how to fix gravy that's too thin, too thick or lumpy.

Cornstarch Substitutes for Gravy (Chart)

As a guide, 2 tablespoons of flour (or 1 tablespoon of cornstarch) thickens 1 cup of liquid into a medium gravy. Use more for thick gravy, less for a thin pan sauce.

Flour vs Cornstarch for Gravy

Flour is the traditional gravy thickener, and many cooks prefer it. Here's how the two compare:

How to Thicken Gravy With Flour (2 Methods)

Method 1: Flour slurry (quickest)

1. Mix 2 tablespoons of flour with ¼ cup of cold water or broth per cup of gravy. Whisk or shake in a jar until completely smooth.
2. Pour it slowly into the simmering gravy while whisking.
3. Simmer for 3–5 minutes, stirring, until thickened and the raw flour taste is gone.

Method 2: Roux (richest flavor)

1. Melt 2 tablespoons of fat (butter or turkey drippings) per cup of liquid in a pan.
2. Whisk in 2 tablespoons of flour and cook for 1–2 minutes until golden and nutty-smelling.
3. Slowly whisk in 1 cup of warm broth or drippings.
4. Simmer for 3–5 minutes until thick and smooth. Season to taste.

Gluten-Free Ways to Thicken Gravy

• Potato starch: swap 1:1 for cornstarch. Add as a cold slurry and keep it at a gentle simmer – long, hard boiling can thin it out.
• Arrowroot: very glossy and great for clear gravies. Use about 2 teaspoons per tablespoon of cornstarch and add it at the end of cooking. Avoid it in milk or cream gravies, where it can turn slimy.
• Tapioca starch: use 2 tablespoons per tablespoon of cornstarch. It holds up well if you plan to freeze leftover gravy.
• Rice flour: a good 1:1 swap for wheat flour in a roux.
• Instant potato flakes: whisk in a tablespoon at a time. They add body and a mild potato flavor.

How to Thicken Gravy With No Thickener at All

• Reduce it: simmer uncovered until enough water evaporates. It takes longer but concentrates the flavor.
• Purée vegetables: blend some of the roasted onions, carrots or celery from the roasting pan back into the gravy.
• Add a little cream or butter at the end for a richer, slightly thicker finish.

How to Fix Gravy Problems

• Too thin: add another small slurry and simmer for 2–3 minutes more.
• Too thick: whisk in warm broth, a tablespoon at a time.
• Lumpy: whisk hard, use an immersion blender, or pour it through a fine-mesh strainer.
• Tastes floury: simmer a few minutes longer to cook out the raw flour.
• Greasy: skim fat from the top, or whisk in a little more flour slurry to absorb it.

Store leftover gravy in the fridge for 1–2 days, and bring it to a rolling boil when reheating. See our guide to how long leftover turkey and gravy last.

Common Mistakes to Avoid

1. Using the same amount of flour as cornstarch. Thin gravy. Fix: Use twice as much flour.
2. Adding dry starch to hot liquid. Lumps. Fix: Make a cold slurry first.
3. Not cooking the flour long enough. Pasty taste. Fix: Simmer 3–5 minutes.
4. Boiling arrowroot or potato starch hard. The gravy thins again. Fix: Add at the end and simmer gently.
5. Using arrowroot in creamy gravy. Slimy texture. Fix: Use flour or potato starch instead.
6. Adding all the thickener at once. Too thick to fix easily. Fix: Add gradually and let it simmer between additions.

The Bottom Line

All-purpose flour is the easiest cornstarch substitute for gravy – just use twice as much, as a slurry or a roux, and simmer for a few minutes. For gluten-free gravy, potato starch swaps 1:1, while arrowroot and tapioca are great for glossy or freezer-friendly gravy. Add any thickener gradually, and you'll have smooth, lump-free gravy every time.