Tips & Tricks

Adding a creamy and thicker texture to your soups, stews, gravies and sauces used to be a real challenge in gluten-free cooking, so we designed Mehl’s Gluten-Free All-Purpose Flour to add a creamy texture and thickening without adding any undesired tastes.

The critical part to this operation is to make sure and not try and mix the flour in with already over 170 degrees F. Over this temperature, it will be very hard to blend in in without getting lumpy, as the heat starts binding to the liquid faster than you can stir and cooked flour is no longer mixable.

To thicken a soup, sauce stew or gravy that is already hot:

• Estimate to total amount of soup, sauce or stew you want to thicken, and add 1 tablespoon of flour to 1/4 cup liquid for each cup (or 1/4 cup flour to 1 cup of liquid).
• Mix flour in a mixing bowl with cold water, broth, milk or dairy-free milk alternative.
• Whisk well until the lumps are all blended in, and slowly pour into your soup, sauce, stew or gravy mixture and whisk well until you see thickening.

The temperature needs to be over 170 degrees Fahrenheit before you’ll see thickening, so you may need to turn the heat up after adding the flour mixture, and be careful to stir a lot to prevent the flour mixture from settling on the bottom and burning.

More examples: