Is cornstarch same with flour?

1 T. cornstarch (used for thickening)or 2 T. all-purpose flour

It's nice when so many users actually agree on something. They aren't the same thing.

There is, however, a third alternative to use when thickening gravies or sauces: potato flour (also called potato starch -- in this case, they are the same thing.) It's widely used in N Europe and is readily available in the US in an Asian grocery store. Because it is a standard Asian cooking ingredient, I'd recommend it in any of your Asian recipes -- like the teriyaki sauce. It cooks up clear. Use a little less (about 1/3 less) than whatever amount of cornstarch is called for.

Cornstarch is the best but you did the right thing using flour. As far as I know these are the only things to thicken sauce.

Flour and cornstarch are not the same, but they both can be used to thicken up sauces. Go for it.

you can use something called rue, looks and sounds yucky, it dies have flour in ti, but not the distinct doughy taste. Start with a bit of oil (canola, veg, whatever) a couple of tbsp is all you'll need, add flour to the oil until it is thicker even than honey, but smooth. Add a bit at a time to your sauce, whisking in until you have the desired consistency. Rue will give your sauce a nice galze finish too. Good luck

Either works OK for thickening, i have also learned that sometimes you can let the sauce cool down to room temp and it may thicken by itself. Then reheat when ready to use.

Gonna be teriaki gravy!

Corn starch cooks to nearly clear and flour will be white. The taste will be about the same tho. Use twice as much flour in place of corn starch.

you already used flour

that should have worked

did you add water to the flour to make a med thickness liquid to add to the sauce?

Flour does work for that but is not as "light". I use Arrowroot for my Asian cooking. Very light, very simple to use do it the same as Cornstrach in the recipe.

They are not exactly the same. Cornstarch has a quirky sense of humour.