Cornstarch is a versatile pantry staple used to thicken sauces, soups, gravies, pie fillings, and desserts while also adding crispiness to fried foods. However, you may run out of cornstarch or need an alternative due to dietary restrictions, allergies, or simply because you're looking for a healthier option.
The good news is that there are plenty of excellent substitutes for cornstarch. Some work best as thickeners, while others are ideal for baking or frying. In this guide, we'll explore the 10 best substitutes for cornstarch, when to use them, and how to substitute them correctly.
Cornstarch is a fine white powder extracted from the endosperm of corn kernels. It's primarily used as a thickening agent because it forms a smooth, glossy texture when mixed with liquid and heated.
Cornstarch is commonly found in:
Soups
Gravies
Stir-fries
Sauces
Pie fillings
Custards
Puddings
Fried foods
There are several reasons why you might need an alternative to cornstarch:
You ran out while cooking.
You're following a gluten-free or grain-free diet.
You want a healthier thickening option.
You're avoiding corn products.
A recipe calls for a different texture.
You need a substitute for frying or baking.
All-purpose flour is one of the easiest and most common substitutes for cornstarch. While it thickens sauces effectively, it produces a slightly cloudier appearance and requires a bit more cooking time to remove the raw flour taste.
Best For
Gravies
Cream sauces
Soups
Stews
Substitution Ratio
Use 2 tablespoons of flour for every 1 tablespoon of cornstarch.
Arrowroot powder is an excellent gluten-free substitute that creates a smooth, glossy finish similar to cornstarch. It works particularly well in sauces and fruit fillings because it remains clear after cooking.
Best For
Fruit pies
Sauces
Glazes
Substitution Ratio
Use 1 tablespoon arrowroot for 1 tablespoon cornstarch.
Tapioca starch, also known as tapioca flour, comes from cassava root and provides a silky texture. It's ideal for thickening desserts and pie fillings without affecting their flavor.
Best For
Pies
Puddings
Sauces
Bubble tea recipes
Substitution Ratio
Use 2 tablespoons tapioca starch for 1 tablespoon cornstarch.
Potato starch is another gluten-free thickener that works well in soups, sauces, and gravies. It creates a smooth texture but should be added near the end of cooking since prolonged boiling may reduce its thickening power.
Best For
Gravies
Sauces
Stews
Substitution Ratio
Use 1 tablespoon potato starch for 1 tablespoon cornstarch.
Rice flour is commonly used in Asian cooking and works as both a thickener and a coating for fried foods. It produces a lighter texture than wheat flour and is naturally gluten-free.
Best For
Stir-fries
Frying
Soups
Sauces
Substitution Ratio
Use 2 tablespoons rice flour for 1 tablespoon cornstarch.
Xanthan gum is a powerful thickening agent often used in gluten-free baking. Only a very small amount is needed, making it much more concentrated than cornstarch.
Best For
Salad dressings
Sauces
Gluten-free baking
Substitution Ratio
Use ¼ teaspoon xanthan gum for 1 tablespoon cornstarch.
Guar gum is another concentrated thickener derived from guar beans. It thickens liquids quickly and works well in cold and hot recipes.
Best For
Ice cream
Sauces
Smoothies
Gluten-free recipes
Substitution Ratio
Use ¼ teaspoon guar gum for 1 tablespoon cornstarch.
Ground flaxseed isn't an exact replacement but works well when a recipe benefits from additional fiber and nutrition. It creates a slightly thicker, heartier texture.
Best For
Smoothies
Baking
Muffins
Pancakes
Substitution Ratio
Mix 1 tablespoon ground flaxseed with 4 tablespoons water to replace 1 tablespoon cornstarch.
Psyllium husk is rich in soluble fiber and thickens liquids effectively. It's commonly used in gluten-free and low-carb recipes.
Best For
Gluten-free baking
Bread recipes
Substitution Ratio
Use ½ teaspoon psyllium husk for 1 tablespoon cornstarch.
Instant potato flakes provide excellent thickening for soups and stews while adding a creamy texture. They're especially useful when making comfort foods.
Best For
Potato soup
Stews
Chowders
Gravies
Substitution Ratio
Add gradually until the desired consistency is reached.
Read More: Flour Substitutes
| Substitute | Best For | Ratio |
|---|---|---|
| All-Purpose Flour | Soups & Gravies | 2:1 |
| Arrowroot Powder | Sauces & Desserts | 1:1 |
| Tapioca Starch | Pies & Puddings | 2:1 |
| Potato Starch | Soups & Gravies | 1:1 |
| Rice Flour | Frying & Stir-fries | 2:1 |
| Xanthan Gum | Gluten-Free Baking | ¼ tsp |
| Guar Gum | Dressings & Sauces | ¼ tsp |
| Ground Flaxseed | Baking | 1 tbsp + water |
| Psyllium Husk | Low-Carb Recipes | ½ tsp |
| Potato Flakes | Soups & Stews | As needed |
Arrowroot powder, potato starch, and tapioca starch produce smooth, glossy sauces without changing the flavor.
Rice flour creates a crispy coating, while potato starch delivers an extra-crunchy texture that's perfect for fried chicken and vegetables.
All-purpose flour works well in traditional baking, while xanthan gum and guar gum are better suited for gluten-free recipes.
Arrowroot and tapioca starch are excellent choices because they create a clear, silky filling that doesn't become cloudy.
Always mix starches with cold water before adding them to hot liquids.
Add thickening agents gradually to avoid lumps.
Stir continuously while cooking for a smooth consistency.
Avoid overcooking potato starch and arrowroot, as they may lose their thickening ability.
Follow the recommended substitution ratios for the best results.
Store starches and flours in airtight containers in a cool, dry place away from moisture. Proper storage helps maintain freshness and prevents clumping.
Most starches remain usable for up to one year when stored correctly, although it's always best to check the packaging for specific shelf-life recommendations.
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Finding a substitute for cornstarch is easier than you might think. From all-purpose flour and arrowroot powder to tapioca starch and potato starch, each alternative has unique strengths depending on your recipe. Choosing the right substitute ensures your sauces stay silky, your desserts set perfectly, and your fried foods remain crispy. Keeping a few of these pantry staples on hand means you'll never have to stop cooking just because you're out of cornstarch.
Arrowroot powder is considered one of the best substitutes because it offers a similar thickening ability and creates a smooth, glossy texture.
Yes. All-purpose flour can replace cornstarch in many recipes, but you'll typically need twice as much flour to achieve the same thickening effect.
Both can be part of a balanced diet, but arrowroot is naturally gluten-free and is often preferred by those avoiding corn products.
Rice flour and potato starch are excellent choices for creating crispy coatings on fried foods.
Yes. Tapioca starch works well in sauces, desserts, and pie fillings, although you'll generally need about twice as much as cornstarch.
Yes. Pure cornstarch is naturally gluten-free, but always check the packaging to ensure it hasn't been processed in a facility that handles gluten-containing ingredients.
