Making Fondue Without Cornstarch: Is It Possible?

Making fondue without cornstarch is possible, and flour can be used as a substitute. Cornstarch is used to thicken the fondue and prevent the cheese from clumping, and while cornstarch is the preferred option, flour can be used in a pinch. It is important to note that using flour may affect the taste of the fondue, and some people recommend using more flour than cornstarch to make up for the lower starch content. Additionally, the type of cheese used and the temperature at which the fondue is cooked can also impact the consistency and smoothness of the fondue.

Flour as a substitute for cornstarch

Yes, you can make fondue without cornstarch. In fact, flour is a common substitute for cornstarch and can be used in fondue recipes. Flour has thickening properties and can be used as an anti-clumping agent, making it a suitable alternative to cornstarch.

When substituting flour for cornstarch in fondue, it is recommended to use 20-30% more flour than the amount of cornstarch specified in the recipe. This is because flour has a lower starch content. For example, if the recipe calls for one tablespoon of cornstarch, you would use one and a half tablespoons of flour.

To use flour in your fondue recipe, simply toss the grated or shredded cheese with the flour before adding it to the rest of your ingredients. You can also sprinkle the flour over the cheese as it melts, adding more as needed to achieve the desired consistency.

It is worth noting that some people suggest that using flour in fondue can result in a raw flour taste. However, others disagree, stating that the risk of this happening is slim, especially if the flour is cooked first by making a roux or cooked with the cheese.

Additionally, flour may not be the best option if you are looking for a glossy shine in your fondue, as it will not produce the same shine as cornstarch. Nevertheless, flour can be a suitable substitute for cornstarch in fondue, especially in a pinch when you have no other options available.

The role of wine in fondue

Fondue is a Swiss dish that originated as a way to feed families inexpensively, with the earliest known recipe printed in a 1699 Zurich cookbook. The dish traditionally involves melting cheese with wine and has since become a national dish of Switzerland.

Wine is one of fondue's essential ingredients, and its role goes beyond just flavouring the dish. The natural tartaric acid in wine prevents the cheese's casein proteins from clumping together, which would otherwise result in a stringy, broken mess. The acid in the wine helps to keep the fondue smooth and creamy, and its acidity also prevents the sauce from clumping or breaking.

When making fondue, it is recommended to use a dry white wine that is high in acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine chosen should be one that you would enjoy drinking with dinner, as the taste of the wine will directly impact the taste of the fondue. While a very tart, crisp white wine is technically the best choice, a cheap dry white wine will also suffice.

If you would like to make a non-alcoholic fondue, you can substitute the wine with chicken broth and lemon juice to provide the necessary acidity.

How to prepare the cheese

Preparing the cheese is an important step in making fondue. The best cheeses for fondue are those that are low in moisture, such as Gruyère, Emmentaler, Gouda, fontina, and Swiss cheeses, as they melt smoothly and have a creamy, buttery texture. It is also important to use good-quality cheese to elevate the taste of the fondue.

• Grate the cheese: For a smooth and quick-melting fondue, grate the cheese instead of chopping it. A food processor with a grating blade can be used to grate a large amount of cheese.
• Toss the cheese with cornstarch: Cornstarch helps to thicken the fondue and prevents the cheese from clumping. It also makes the fondue gluten-free. Toss the grated cheese with cornstarch, coating all the pieces thoroughly.
• Use flour as a substitute: If cornstarch is not available, flour can be used instead. Some traditional fondue recipes use flour as a thickening agent. However, it is important to use about 20-30% more flour than cornstarch to make up for the lower starch content and prevent a raw flour taste.
• Add the cheese slowly: When melting the cheese into the hot liquid, add it slowly, a handful at a time, stirring constantly. This ensures a smooth and creamy fondue.
• Keep the temperature low: Fondue should be cooked and maintained at a low temperature to prevent the cheese from curdling and separating.

The best wine for fondue

Fondue is a Swiss dish that originated in the 18th century as a way to use up ageing cheese bits and stale bread. It is made by melting cheese into dry white wine. The wine is not just used to flavour the fondue but its acid also helps to keep the cheese from stringing together.

When choosing a wine for fondue, it is important to select a dry white wine with high acidity. The best options are:

• Sauvignon Blanc
• Pinot Gris
• Unoaked Chardonnay
• Pinot Grigio
• Pinot Noir
• Beaujolais
• Cabernet Franc

The wine does not have to be expensive, but it should be something you would enjoy drinking with dinner. A cheap dry white wine will work just fine.

If you are looking for a wine pairing with your fondue, a beautiful bottle of Moët & Chandon Imperial or its rosé version is a great choice. It is a blend of Pinot Noir, Pinot Meunier, and Chardonnay with surprising tropical fruit notes and a rich yeasty finish.

Cheers to a delicious and fun fondue experience!

How to keep fondue smooth

Fondue is a fun, communal dish that can be the centrepiece of a great get-together. To ensure your fondue is rich, smooth, and wonderful, there are a few simple tips to follow.

Use Good-Quality Cheese

Even if you ignore all of the other tips, keep this one. It will be more expensive but worth it. The best cheeses for fondue are buttery, creamy cheeses that melt smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda.

Grate the Cheese

For quicker melting and a smooth fondue, grate—do not chop—the cheese. Grated cheese melts faster and more evenly than chopped cheese, leading to smoother results.

Toss the Cheese with Cornstarch

Cornstarch helps thicken the fondue and prevents the cheese from clumping. Lumpy bumpy cheese is not what we're going for! Flour can be used in a pinch, but cornstarch is the best option and leaves less of an aftertaste. Plus, it makes the fondue gluten-free.

Add the Cheese Slowly and Stir Constantly

This is very important to ensure the cheese fondue is buttery smooth. Resist the urge to dump all of the shredded cheese into the pot in large handfuls. Grab a small handful and sprinkle it into the pot, stirring constantly and waiting for each addition to melt before adding the next.

Use Wine

Classic cheese fondue does call for white wine. The acid in the wine will help keep the cheese mixture smooth and gives it an even texture. For fondue, choose a white wine that is dry and high in acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.

Frequently asked questions