Cornstarch is a popular kitchen staple used for thickening soups, sauces, gravies, and even desserts. It’s known for its ability to create a smooth, glossy finish in liquids without altering the flavor.
However, there are times when you may run out of cornstarch or need an alternative due to dietary restrictions or personal preferences. Fortunately, there are plenty of substitutes that can work just as well in most recipes.
In this article, we’ll explore 10 of the best substitutes for cornstarch, including how to use them and in what types of recipes they work best.
1. All-Purpose Flour
Best for: Soups, stews, gravies, and sauces.
All-purpose flour is one of the most common substitutes for cornstarch. While it doesn’t have the same thickening power as cornstarch (you’ll need about twice as much flour to get the same effect), it’s an excellent option for most recipes.
How to Use:
To substitute cornstarch with flour, use 2 tablespoons of flour for every 1 tablespoon of cornstarch.
Be sure to cook the flour long enough to remove the raw taste, especially in gravies and sauces.
2. Arrowroot Powder
Best for: Sauces, soups, and desserts.
Arrowroot powder is a gluten-free thickener that works similarly to cornstarch. It’s an excellent choice for thickening acidic liquids and can create a glossy finish, much like cornstarch. It’s also a popular choice for those following a paleo or gluten-free diet.
How to Use:
Use 2 teaspoons of arrowroot powder for every 1 tablespoon of cornstarch.
Keep in mind that arrowroot doesn’t hold up well to reheating, so it’s best used in dishes that will be served immediately.
3. Tapioca Starch
Best for: Puddings, pies, and sauces.
Tapioca starch (also called tapioca flour) is derived from the cassava root and is another gluten-free thickener. It’s particularly good for thickening fruit pies, puddings, and other desserts, as it creates a smooth, glossy texture.
How to Use:
Use 2 tablespoons of tapioca starch for every 1 tablespoon of cornstarch.
It works best when added at the end of cooking, as prolonged heat can cause it to break down.
4. Potato Starch
Best for: Soups, sauces, and gluten-free baking.
Potato starch is another great gluten-free alternative to cornstarch. It has a neutral flavor and works well in both savory and sweet recipes. However, it’s important to note that potato starch doesn’t tolerate high heat as well as cornstarch, so it’s best used in recipes cooked at medium or low heat.
How to Use:
Use 1 tablespoon of potato starch for every 1 tablespoon of cornstarch.
Add it towards the end of cooking to avoid it breaking down under heat.
5. Rice Flour
Best for: Soups, sauces, and breading.
Rice flour is commonly used in Asian cuisine and can be a good thickener for soups and sauces. It’s a bit less powerful than cornstarch, but it has the advantage of being gluten-free and widely available.
How to Use:
Use 2 tablespoons of rice flour for every 1 tablespoon of cornstarch.
Mix rice flour with cold water before adding it to hot liquids to prevent clumping.
6. Gluten-Free Flour Blend
Best for: Baking and thickening soups or sauces.
If you’re already using a gluten-free flour blend in your kitchen, it can serve as a good cornstarch substitute. Many gluten-free flour blends contain a combination of rice flour, potato starch, and tapioca starch, which are all effective thickeners.
How to Use:
Use 2 tablespoons of gluten-free flour blend for every 1 tablespoon of cornstarch.
Be sure to whisk the flour blend into your liquid well to avoid lumps.
7. Ground Flaxseeds
Best for: Sauces, smoothies, and vegan baking.
Ground flaxseeds can be a unique substitute for cornstarch, especially in vegan or plant-based recipes. When mixed with water, flaxseeds form a gel-like substance that can act as a thickener. Keep in mind that flaxseeds have a slightly nutty flavor, so they may not work in all recipes.
How to Use:
Mix 1 tablespoon of ground flaxseeds with 4 tablespoons of water to replace 1 tablespoon of cornstarch.
Let the mixture sit for a few minutes to thicken before adding it to your recipe.
8. Guar Gum
Best for: Sauces, gravies, and gluten-free baking.
Guar gum is a powerful thickener derived from guar beans. It’s often used in gluten-free baking and can be a great alternative to cornstarch. A little goes a long way with guar gum, so be careful not to overdo it.
How to Use:
Use 1/4 teaspoon of guar gum for every 1 tablespoon of cornstarch.
Guar gum can clump if not mixed well, so whisk it thoroughly into your recipe.
9. Xanthan Gum
Best for: Sauces, dressings, and gluten-free baking.
Like guar gum, xanthan gum is a potent thickening agent often used in gluten-free baking and low-carb recipes. It’s made through the fermentation of sugars and is very effective at thickening small amounts of liquid.
How to Use:
Use 1/4 teaspoon of xanthan gum for every 1 tablespoon of cornstarch.
Xanthan gum can thicken very quickly, so add it slowly and whisk as you go to avoid lumps.
10. Psyllium Husk
Best for: Gluten-free baking and thickening sauces.
Psyllium husk is a fiber supplement that can also be used as a thickening agent in recipes. It’s a great source of soluble fiber and works well in gluten-free baking to provide structure. It can also help thicken sauces and soups.
How to Use:
Use 1 teaspoon of psyllium husk for every 1 tablespoon of cornstarch.
Psyllium husk absorbs liquid quickly, so be sure to mix it well to avoid clumps.
Cornstarch is a versatile thickener, but there are many great substitutes that can work just as well depending on your recipe and dietary needs. Whether you’re looking for a gluten-free option like arrowroot powder or tapioca starch, or prefer a pantry staple like flour, you have plenty of options to choose from.
The key to successfully using these substitutes is understanding their thickening power and how they behave in different recipes. With this guide, you’ll be able to confidently swap out cornstarch and still achieve the perfect texture in your sauces, soups, and baked goods.
