# What can I replace the Tbsp of flour in this casserole with? **URL:** \ **Category:** Cafe Society\ **Created:** [December 14, 2011, 5:09pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193 "2011-12-14T17:09:02Z")\ **Posts on this page:** 13\ **Page:** 1
**Author:** ![OpalCat](https://avatars.discourse-cdn.com/v4/letter/o/8edcca/32.png) [@OpalCat](https://boards.straightdope.com/u/OpalCat)\ **Post date:** [December 14, 2011, 5:09pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193/1 "2011-12-14T17:09:02Z")
I want to make a broccoli casserole for our department holiday party next week. The recipe calls for a Tbsp of flour (to thicken the sauce, which is nice and low fat: cream cheese, sour cream, butter, and cream!) but I want to be on the safe side in case anyone is sensitive to gluten, and make the casserole without the flour. Can I use something like cornstarch instead? And if so, how much would I use to replace 1 Tbsp of flour? Or is there something better to use? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [December 14, 2011, 5:11pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193/2 "2011-12-14T17:11:39Z")
Masa. Use as a 1 to 1 substitute. If you don’t have any handy, crush up some tortilla chips. ---
**Author:** ![Implicit](https://avatars.discourse-cdn.com/v4/letter/i/6a8cbe/32.png) [@Implicit](https://boards.straightdope.com/u/Implicit)\ **Post date:** [December 14, 2011, 5:19pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193/3 "2011-12-14T17:19:02Z")
Use half as much cornstarch, potato starch, rice starch or arrowroot for the flour. Another alternative is a tablespoon of tapioca. ---
**Author:** ![Tapioca\_Dextrin](https://avatars.discourse-cdn.com/v4/letter/t/3d9bf3/32.png) [@Tapioca\_Dextrin](https://boards.straightdope.com/u/Tapioca_Dextrin)\ **Post date:** [December 14, 2011, 5:20pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193/4 "2011-12-14T17:20:47Z")
> [@Implicit](#): > > Another alternative is a tablespoon of tapioca. +1 ---
**Author:** ![OpalCat](https://avatars.discourse-cdn.com/v4/letter/o/8edcca/32.png) [@OpalCat](https://boards.straightdope.com/u/OpalCat)\ **Post date:** [December 14, 2011, 6:56pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193/5 "2011-12-14T18:56:07Z")
Thanks for the suggestions, guys. I’ve never heard of masa, and I don’t have tapioca. I’d rather use something I already have (or something I know I’d use the rest of eventually)… of everything mentioned so far all I have is cornstarch. Half, you say? Do you think it will affect the flavor at all? I usually mix the flour in with the shredded cheese before adding it, to get it nice and even with no clumps–same procedure with corn starch, you think? Thanks for sharing your wisdom, and if anyone else has other suggestions/remarks, I’m happy to hear them. I have until next Tuesday night to make this casserole. Or more accurately I will be making this casserole on Tuesday night. (next week, obviously) ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [December 14, 2011, 7:01pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193/6 "2011-12-14T19:01:47Z")
Cornstarch is typically flavorless, so it shouldn’t affect the flavor of your casserole. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [December 14, 2011, 7:04pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193/7 "2011-12-14T19:04:10Z")
I’d just leave it out altogether. If it’s just a tablespoon in a large pan, it’s not gonna do much anyway. ---
**Author:** ![cwthree](https://avatars.discourse-cdn.com/v4/letter/c/9de0a6/32.png) [@cwthree](https://boards.straightdope.com/u/cwthree)\ **Post date:** [December 14, 2011, 7:12pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193/8 "2011-12-14T19:12:24Z")
cwSpouse is gluten-free. In the quantities you’re talking about, a tablespoon of cornstarch is a perfectly fine substitution. If the recipe calls for you to add flour to liquid, be sure to scoop a bit (1/2 cup to a cup) of the liquid, add the corn starch to it, and mix thoroughly. Then add this mixture back into the rest of the liquid and continue with the recipe. This will ensure that the cornstarch is adequately blended and won’t form clumps in your sauce. Thank you, by the way, for being so considerate. ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [December 14, 2011, 7:28pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193/9 "2011-12-14T19:28:55Z")
My sister is gluten sensitive and pointed me [here](http://www.cheftalk.com/t/59599/gluten-free-roux). ---
**Author:** ![OpalCat](https://avatars.discourse-cdn.com/v4/letter/o/8edcca/32.png) [@OpalCat](https://boards.straightdope.com/u/OpalCat)\ **Post date:** [December 14, 2011, 7:43pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193/10 "2011-12-14T19:43:07Z")
> [@cwthree](#): > > cwSpouse is gluten-free. In the quantities you’re talking about, a tablespoon of cornstarch is a perfectly fine substitution. > > If the recipe calls for you to add flour to liquid, be sure to scoop a bit (1/2 cup to a cup) of the liquid, add the corn starch to it, and mix thoroughly. Then add this mixture back into the rest of the liquid and continue with the recipe. This will ensure that the cornstarch is adequately blended and won’t form clumps in your sauce. > > Thank you, by the way, for being so considerate. The liquid method is what I’d use if I was thickening a soup or a sauce or something–it’s a good tip. In this casserole I just mix it in with the shredded cheese (so the cheese is pretty much coated with a white powder, and no lumps) and add it–no clumps that way, either. **Athena** : I considered that. I’m actually not 100% sure that it’s only 1 Tbsp, to be honest. I was going by memory starting the thread; it may be like 3 Tbsp or something. I’ll have to check. Leaving it out entirely did occur to me. It may be an in-the-moment decision based on the consistency of things when I’m actually cooking it, we’ll see. Good to know that if I do leave it out it probably won’t be tragic. Thanks. ---
**Author:** ![OpalCat](https://avatars.discourse-cdn.com/v4/letter/o/8edcca/32.png) [@OpalCat](https://boards.straightdope.com/u/OpalCat)\ **Post date:** [December 14, 2011, 7:44pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193/11 "2011-12-14T19:44:25Z")
> [@jasg](#): > > My sister is gluten sensitive and pointed me [here](http://www.cheftalk.com/t/59599/gluten-free-roux). Thanks for the link. I have a GF friend and if I ever need to make a sauce or soup that she’ll be having that will be a handy reference. ---
**Author:** ![tim-n-va](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tim-n-va/32/3001_2.png) [@tim-n-va](https://boards.straightdope.com/u/tim-n-va)\ **Post date:** [December 14, 2011, 9:13pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193/12 "2011-12-14T21:13:11Z")
I have Celiac and probably wouldn’t have a thickened cassorole at an office pot luck regardless of what a casual acquaintance said they did with it. Still, it is considerate of you to try. Just pointing it out in case someone still refuses based on gluten, extremely sensitive individuals won’t take the risk. ---
**Author:** ![OpalCat](https://avatars.discourse-cdn.com/v4/letter/o/8edcca/32.png) [@OpalCat](https://boards.straightdope.com/u/OpalCat)\ **Post date:** [December 14, 2011, 9:57pm UTC](https://boards.straightdope.com/t/what-can-i-replace-the-tbsp-of-flour-in-this-casserole-with/606193/13 "2011-12-14T21:57:48Z")
One of the requirements of the pot luck is that you provide a full list of ingredients that will be placed next to your dish, if that’s of any consolation.