We started measuring and there's not enough cornstarch to finish. It thickens sauces, binds fillings, and gives fried coatings that crisp snap.
Swaps vary by water content, heat tolerance, and how quickly they activate. Pick one that matches the dish's cooking method-high heat needs potato starch, delicate sauces want arrowroot.
| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | All-Purpose Flour | 🍳 Cooking | 2:1 | Thickens less transparently |
| 2 | Arrowroot Powder | ✨ Both | 1:1 | Glossy finish |
| 3 | Potato Starch | 🍳 Cooking | 1:1 | Best for frying |
| 4 | Tapioca Starch | 🥧 Baking | 1:1 | Slightly sweet |
| 5 | Rice Flour | ✨ Both | 2:1 | Gluten-free option |
| 6 | Ground Flaxseeds | 🥧 Baking | 1 tablespoon + 3 tablespoon water | Nutty, adds fiber |
| 7 | Gelatin Powder | 🍳 Cooking | 1:1 (activate first) | Gel texture |
| 8 | Xanthan Gum | 🍳 Cooking | ¼ teaspoon per tbsp | Very potent |
| 9 | Glucomannan Powder | ✨ Both | ½ teaspoon per tbsp | Highly absorbent |
Arrowroot and potato starch are top substitutes, chosen by heat tolerance and clarity. Texture and cooking method matter most. For frying, potato starch crisps best. Use arrowroot for clear sauces but avoid dairy. Adjust ratios to keep sauces smooth and avoid gumminess.
9 Cornstarch Substitutes Without Big Changes
These swaps are ranked by how well they mimic cornstarch. Pick based on heat level and what you're making.
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1 - All-Purpose Flour
Flour works in gravies and roux-based sauces where clarity doesn't matter. The sauce takes slightly longer to thicken and carries a faint wheaty taste.
Use 2 tablespoons flour for every 1 tablespoon cornstarch. Cook it fully-raw flour tastes chalky.
Each substitute behaves differently, and if you run out of flour too, All-purpose Flour alternatives worth trying cover starchy options that thicken without wheat.
Skip if: You need a glossy, transparent finish.
All-Purpose Flour
Works for: Thick gravies and hearty stews
Skip if: You want clear, glossy sauces
Cornstarch
Works for: Clear glazes and stir-fry sauces
Skip if: You need a roux or baked structure
2 - Arrowroot Powder
Arrowroot gives clear sauces the same gloss as cornstarch but breaks down faster in dairy. Use 1 tablespoon arrowroot for every 1 tablespoon cornstarch.
Here's what to know:
- Mix with cold liquid first - Clumps form in hot liquids.
- Add near the end - Prolonged heat weakens thickening power.
- Works best below 180°F - High heat turns it thin and stringy.
- Freeze-thaw stable - Sauces reheat without separating.
Dairy sauces often split when reheated. If you're missing arrowroot as well, what to use for Arrowroot Powder covers starches that handle milk without curdling.
Skip if: The dish simmers for more than 10 minutes after thickening.
3 - Potato Starch
Potato starch holds up under high heat, making it the go-to for frying and crisping. It produces a lighter, crunchier coating than cornstarch but turns gummy if overcooked.
Use 1 tablespoon potato starch for every 1 tablespoon cornstarch.
Coat proteins right before frying-moisture weakens the crust. The coating stays crisp longer than flour but won't brown as deeply.
Skip if: You're making a sauce that simmers for more than 15 minutes.
4 - Tapioca Starch
Tapioca thickens pies and puddings with a slightly chewy texture. It tolerates freezing but turns stringy under high heat.
Use 1 tablespoon tapioca starch for every 1 tablespoon cornstarch.
- Cool before serving - Thickness increases as it cools.
- Avoid prolonged boiling - Texture breaks down after 5 minutes.
- Works in fruit fillings - Handles acidity without thinning.
- Gluten-free option - Bakes cleanly in cakes and cookies.
Fruit pies need starches that tolerate acid without breaking. If you're short on tapioca too, Tapioca Flour swaps that match cover options for juicy fillings.
Skip if: You're stir-frying at high heat or making a savory sauce.
5 - Rice Flour
Rice flour thickens gluten-free sauces but leaves a slight grittiness compared to cornstarch. It works in batters and coatings but absorbs more liquid.
Use 2 tablespoons rice flour for every 1 tablespoon cornstarch.
What to expect:
- Toast before using - Raw rice flour tastes chalky; 5 minutes in a dry pan fixes it.
- Mix with cold water - Prevents clumping when added to hot liquids.
- Works in baking - Adds structure to gluten-free cakes and cookies.
- Needs more liquid - Absorbs moisture faster than cornstarch.
Gluten-free baking relies on starches that bind without wheat. Missing rice flour also?
Rice Flour alternatives worth trying lists starches that hold batters together.
Skip if: Smoothness matters more than structure.
| Use | Ratio | Notes |
|---|---|---|
| Clear sauces | 1:1 arrowroot | Breaks down in dairy |
| Frying coatings | 1:1 potato starch | Crispest finish |
| Fruit pies | 1:1 tapioca starch | Handles acidity well |
6 - Ground Flaxseeds
Flaxseeds bind batters and replace eggs in vegan baking. They add a nutty flavor and visible texture.
Mix 1 tablespoon ground flaxseeds with 3 tablespoons water, let sit for 5 minutes, then use in place of 1 tablespoon cornstarch.
- Let it gel - Waiting 5 minutes activates the binding.
- Works in muffins and pancakes - Adds structure without eggs.
Flaxseeds work best in dense baked goods. If you're out of flaxseeds as well, tested Flaxseeds replacements covers egg-free binders.
Skip if: You need a clear, neutral thickener for sauces.
7 - Gelatin Powder
Gelatin sets jellies and cold desserts but won't thicken sauces under heat. Activate 1 tablespoon gelatin in cold water, then dissolve in warm liquid.
Use in place of 1 tablespoon cornstarch for gelled dishes only.
- Bloom in cold water first - Skipping this step leaves clumps.
- Dissolve below 140°F - Higher heat weakens the gel.
- Sets as it cools - Refrigeration is required.
Jellies need gelling agents that set without cooking. Out of gelatin too?
Easy Gelatin swaps that work for firm desserts.
Skip if: The dish requires heat-stable thickening or vegan options.
8 - Xanthan Gum
Xanthan gum thickens cold sauces and dressings without heat. A little goes far-use ¼ teaspoon per 1 tablespoon cornstarch.
Overuse creates a slimy texture.
Here's what to know:
- Blend into liquids slowly - Dump it in and it clumps instantly.
- Works cold - No cooking required for salad dressings.
Cold sauces need thickeners that activate without heat. Missing xanthan gum also?
Swaps when Xanthan Gum runs out for similar texture.
Skip if: You dislike slick, gel-like consistency.
9 - Glucomannan Powder
Glucomannan absorbs water faster than any other thickener. Use ½ teaspoon per 1 tablespoon cornstarch.
It creates very thick sauces and works in gluten-free baking.
The powder expands quickly-mix it with a small amount of liquid before adding to avoid clumps. It holds moisture well in low-carb baking.
Skip if: You want a light, pourable sauce instead of thick gravy.
How to Choose a Cornstarch Substitute
The right swap depends on what you're cooking and the texture you need. For clear sauces, arrowroot matches cornstarch closest.
For frying, potato starch crisps better.
- Closest match - Arrowroot for glossy sauces
- Easiest grab - All-purpose flour in any pantry
- Dietary option - Tapioca starch for gluten-free baking
Frequently Asked Questions
Flour works in gravies and stews but not in clear sauces or glazes. Use twice as much flour as cornstarch and cook it fully to remove the raw taste.
Potato starch creates the crispest coating and absorbs less oil than cornstarch. Use a 1:1 ratio and coat food right before frying.
Arrowroot thickens pie fillings and custards like cornstarch but breaks down in dairy-based recipes. Use it in fruit desserts and add it near the end of cooking.
Yes, combining starches balances their strengths. Mix arrowroot and tapioca for glossy pie fillings, or blend potato starch and rice flour for crispy coatings.
Prolonged heat breaks down some starches. Arrowroot and tapioca lose thickening power after 10 minutes of simmering. Add them near the end and avoid boiling.
9 Best Substitutes for Cornstarch
Ingredients
Method
- Choose substitute based on dish heat level and type: arrowroot for delicate sauces, potato starch for frying, tapioca for baking or fruit fillings.
- Prepare substitutes by following specific prep: bloom gelatin in cold water, mix flaxseeds with water and rest, toast rice flour if used.
- Mix substitute with appropriate liquid; add arrowroot to cold liquid before heating, mix glucomannan with small liquid portion first to avoid lumps.
- Apply substitutes following recommended ratio to cornstarch. Use 2:1 for flour and rice flour, 1:1 for most starches, adjust as needed.
- Cook or heat mixtures as required; fully cook flour, avoid prolonged boiling for tapioca and arrowroot, dissolve gelatin under 140°F, stir xanthan gum slowly.
- Check sauce or coating thickness and texture before finishing. Adjust substitute amounts carefully and account for texture differences (e.g., slight grittiness, glossiness).
