Flour and cornstarch can both thicken sauces, but they can't always be substituted for each other due to their different compositions. Flour is ideal for sauces with fat or high acidity and can create a richer flavor when cooked properly. Cornstarch works better for dairy-based sauces and provides a more translucent appearance, without altering flavor. To substitute flour for cornstarch, use double the amount and ensure thorough cooking to avoid bacterial contamination. Proper methods are necessary to avoid clumping, especially with flour.
Flour is the perfect substitute for cornstarch if you are making a sauce that contains fat, like butter or milk, or if you want a rich, thick sauce like gravy.
Cornstarch is best to use if you're making a dairy-based sauce, if you're concerned about your sauce tasting like flour, or if you can't cook your sauce long enough to fully cook the flour.
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