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9 Best Substitutes for Cornstarch

9 Best Substitutes for Cornstarch

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This guide lists nine effective substitutes for cornstarch, highlighting their best culinary uses and how to adapt ratios. Choose based on heat and dish type for best results.
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Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Substitute Guide
Ingredients Method Notes

Ingredients
  

  • 2 tablespoon All-Purpose Flour Use twice as much flour as cornstarch. Cook fully to avoid chalky taste. Skip if needing glossy, transparent finish.
  • 1 tablespoon Arrowroot Powder Mix with cold liquid first and add near end of cooking. Skip if dish simmers over 10 minutes.
  • 1 tablespoon Potato Starch Best for frying, coat right before frying. Skip if simmering sauce over 15 minutes.
  • 1 tablespoon Tapioca Starch Avoid prolonged boiling and high heat. Cool before serving. Skip for high heat or savory sauces.
  • 2 tablespoon Rice Flour Toast before using and mix with cold water. Skip if smoothness is priority over structure.
  • Ground Flaxseeds Mix 1 tablespoon ground flaxseeds with 3 tablespoon water, let sit 5 mins before use. Skip if needing clear thickener.
  • 1 tablespoon Gelatin Powder Activate (bloom) in cold water before use. Skip if heat-stable thickening is required or vegan.
  • Xanthan Gum Add slowly and blend well to avoid clumps. Skip if disliking slimy texture.
  • Glucomannan Powder Mix with small liquid first to avoid clumps. Skip if wanting light, pourable sauce.

Method
 

  1. Choose substitute based on dish heat level and type: arrowroot for delicate sauces, potato starch for frying, tapioca for baking or fruit fillings.
  2. Prepare substitutes by following specific prep: bloom gelatin in cold water, mix flaxseeds with water and rest, toast rice flour if used.
  3. Mix substitute with appropriate liquid; add arrowroot to cold liquid before heating, mix glucomannan with small liquid portion first to avoid lumps.
  4. Apply substitutes following recommended ratio to cornstarch. Use 2:1 for flour and rice flour, 1:1 for most starches, adjust as needed.
  5. 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.
  6. Check sauce or coating thickness and texture before finishing. Adjust substitute amounts carefully and account for texture differences (e.g., slight grittiness, glossiness).

Notes

Add xanthan gum slowly to prevent clumping and slimy texture when thickening cold sauces.

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