Cornstarch is one of the most common thickening agents used in baking and cooking. It helps sauces thicken, gives baked goods structure, and creates that smooth, glossy texture many recipes rely on. But what happens when you run out of cornstarch—or need a substitute due to dietary restrictions like gluten-free, paleo, or vegan cooking?
The good news is that there are many excellent cornstarch substitutes you can use, and most of them are probably already in your pantry. Each alternative works a little differently, so choosing the right one depends on whether you’re baking, thickening a sauce, or making a dessert. In this guide, I’ll walk you through the 10 best cornstarch substitutes.
1. All-Purpose Flour
All-purpose flour is usually my first backup when I’m out of cornstarch, mainly because I always have it on hand. It works especially well for thickening soups, gravies, and creamy sauces. I’ve found that flour gives dishes a heartier, more opaque texture compared to cornstarch, which can actually be a good thing in comfort foods.
I typically use two tablespoons of flour for every one tablespoon of cornstarch. The key is to cook it long enough so you don’t taste raw flour. While I wouldn’t use it for glossy sauces or fruit fillings, it’s a dependable substitute for everyday cooking.
2. Arrowroot Powder
Arrowroot powder is one of my favorite cornstarch substitutes, especially for baking and desserts. It behaves very similarly to cornstarch and creates a beautiful, clear, glossy finish. I love using it in fruit pie fillings because it thickens without making the filling cloudy.
I substitute arrowroot one-for-one with cornstarch, which makes it incredibly easy to use. Since it’s naturally gluten-free, it’s also perfect when I’m baking for someone with dietary restrictions. The only downside is that arrowroot doesn’t love high heat or long cooking times, so I add it near the end.
3. Tapioca Starch (Tapioca Flour)
Tapioca starch is a staple in my kitchen, especially when I’m baking gluten-free. I often use it in fruit pies, puddings, and chewy baked goods. It thickens nicely and gives fillings a slightly stretchy, silky texture that works beautifully in desserts.
I use tapioca starch as a 1:1 replacement for cornstarch, which keeps things simple. One thing I’ve noticed is that it can create a bit of chewiness, so it’s not always ideal for savory sauces. But for sweet recipes—especially pie fillings—it’s one of the best substitutes out there.
4. Potato Starch
Potato starch is another powerful thickener that I reach for when I need quick results. It thickens faster than cornstarch and works well in both baking and cooking. I like using it in soups, sauces, and even cakes when I want extra moisture.
I replace cornstarch with potato starch one-for-one, but timing matters. I usually stir it in toward the end of cooking because boiling it too long can make things gummy. When used correctly, though, it produces a smooth, consistent texture that’s hard to beat.
5. Rice Flour
Rice flour is something I learned to use more often after cooking Asian-inspired dishes. It’s lighter than regular flour and works well for thickening sauces and creating crispy coatings for frying. I also like using it in baking when I want a delicate crumb.
To substitute for cornstarch, I use two tablespoons of rice flour for every one tablespoon of cornstarch. It doesn’t thicken quite as strongly, but it adds a smooth texture without overpowering the dish. I find it especially useful for frying and light sauces rather than heavy gravies.
6. Xanthan Gum
Xanthan gum is incredibly potent, so I use it very carefully. When I’m baking gluten-free, it’s one of my go-to ingredients because it adds structure and helps bind everything together. A tiny amount can replace a much larger quantity of cornstarch.
I typically use ¼ teaspoon xanthan gum per tablespoon of cornstarch. It works well in sauces and dressings too, but I always whisk it thoroughly to avoid clumps. Using too much can lead to a slimy texture, so precise measuring is absolutely essential.
7. Guar Gum
Guar gum is similar to xanthan gum, but I mainly use it for cold recipes. It thickens without heat, which makes it great for salad dressings, cold sauces, and certain gluten-free baked goods.
Like xanthan gum, I substitute ¼ teaspoon guar gum for one tablespoon of cornstarch. I’ve found it works best when blended well into liquids. While it’s excellent for no-cook recipes, I avoid using it in high-heat cooking because the texture can break down.
8. Psyllium Husk Powder
When I’m baking gluten-free bread or muffins, psyllium husk powder is one of my secret weapons. It doesn’t just thicken—it adds structure, elasticity, and moisture, which can be hard to achieve without gluten.
I usually use ½ teaspoon psyllium husk powder to replace one tablespoon of cornstarch. This substitute isn’t ideal for sauces or soups, but it shines in doughs and batters. It also adds fiber, which is a nice bonus for healthier baking.
9. Gelatin (Unflavored)
Gelatin is a substitute I reserve mostly for desserts. I use it when making puddings, custards, and no-bake treats that need to set firmly. It works differently than cornstarch but still achieves that thick, stable texture.
To replace cornstarch, I use about ½ teaspoon unflavored gelatin per tablespoon of cornstarch, blooming it in water first. Since gelatin is animal-based, it’s not vegetarian or vegan-friendly. Still, for classic desserts, it’s a reliable option.
10. Ground Flaxseed
Ground flaxseed is my favorite plant-based option, especially in vegan baking. I often use it when making muffins, pancakes, or quick breads. It thickens slightly while also helping bind ingredients together.
To substitute, I mix 1 tablespoon ground flaxseed with 2½ tablespoons water and let it sit for a few minutes. This mixture replaces one tablespoon of cornstarch. It adds a mild nutty flavor, which I enjoy, but it’s best suited for baked goods rather than sauces.
Running out of cornstarch doesn’t mean your recipe is ruined. With the right substitute, you can still achieve great texture, thickness, and flavor. Whether you’re thickening a sauce, baking a pie, or cooking gluten-free, there’s a cornstarch alternative that will work perfectly for your needs. Bookmark this guide so the next time you’re out of cornstarch, you’ll know exactly what to use instead.
