- Joined Feb 3, 2008
Having a friend over tomorrow with celiacs. Im making gumbo and have never before thickened sauce with cornstarch, I only use a roux. How to i work with the cornstarch? Do i add it at the beginning and add small amounts of liquid and add more liqid as it thickens? Do I add it and let it simmer and then it thickens over time? Have no idea how to use cornstarch and the proper order of business. I'm assuming it will also change the taste, and not for the better!