10 Best Substitutes for Cornstarch
Cornstarch is a pantry staple for thickening sauces, gravies, pie fillings, and quick desserts. But whether you’re out of cornstarch, avoiding corn for dietary reasons, or cooking for someone with corn allergies, it helps to know efficient, practical substitutes. In this guide you’ll find the 10 best cornstarch alternatives, clear substitution ratios, best uses, pros and cons, and practical tips — plus three easy recipes that show these substitutes in action.
This article is written to be practical, SEO-friendly (keywords: cornstarch substitutes, thickener alternatives, gluten-free thickeners), and encouraging: once you understand the characteristics of each option, you’ll feel confident picking the right thickener for any recipe.
How cornstarch works (and why substitutes matter)
Cornstarch is a pure starch extracted from corn kernels. It thickens by absorbing water and swelling when heated, producing a glossy, translucent texture in sauces and fillings. Cornstarch:
- Thickens quickly at relatively low temperatures (around 203–212°F / 95–100°C).
- Produces a smooth, glossy finish.
- Is neutral in flavor, making it versatile.
- Is typically gluten-free (but not corn-free).
Substitutes differ in thickening power, flavor, appearance, temperature response, and whether they’re gluten-free or vegan. Below are the 10 best substitutes, each explained with practical substitution ratios and tips.
10 Best Substitutes for Cornstarch
1. Arrowroot Powder
- What it is: A fine, gluten-free starch made from tropical plant roots (Maranta arundinacea).
- Best for: Clear sauces, fruit fillings, custards, and post-cook thickening (good for acidic or frozen foods).
- Substitution ratio: Use a 1:1 ratio — 1 tablespoon arrowroot = 1 tablespoon cornstarch.
- Pros: Clear glossy finish, neutral flavor, works at lower temperatures, reheats well, and freezes without breaking down.
- Cons: Breaks down if boiled for too long and can become slimy in dairy-heavy sauces if overcooked.
- Tip: Make a slurry with cold water (equal parts powder and water) before adding to hot liquids to prevent lumping.
2. Tapioca Starch (Tapioca Flour)
- What it is: A starch extracted from cassava root.
- Best for: Fruit pies, glazes, sauces, and chewy baked goods.
- Substitution ratio: Use 2 tablespoons tapioca starch for 1 tablespoon cornstarch (or use a 1:1 ratio for a slightly less thick result — tapioca is stretchier).
- Pros: Adds shine and has excellent freeze-thaw stability, great for gluten-free baking.
- Cons: Can yield a slightly stretchy or gummy texture if overused; not ideal for very delicate custards.
- Tip: Use in pie fillings to get a glossy, elastic set — small amounts go a long way.
3. Potato Starch
- What it is: Starch extracted from potatoes.
- Best for: Thickening soups, stews, gravies, and gluten-free baking.
- Substitution ratio: Use a 1:1 ratio — 1 tablespoon potato starch = 1 tablespoon cornstarch.
- Pros: Very powerful thickener, neutral flavor, works well at lower temperatures and in acidic environments.
- Cons: Loses thickening power when boiled for a long time; can yield a somewhat matte finish.
- Tip: Add toward the end of cooking and avoid prolonged high heat after incorporation.
4. All-Purpose Flour (Wheat Flour)
- What it is: A common pantry thickener containing starch and proteins (gluten).
- Best for: Roux-based sauces (gravies, béchamel), stews, and baked puddings.
- Substitution ratio: Use 2 tablespoons flour for every 1 tablespoon cornstarch (because flour has less thickening power).
- Pros: Readily available and stable under long cooking times; yields hearty, traditional textures.
- Cons: Not gluten-free; creates a more opaque and slightly grainier sauce if not cooked long enough to remove raw flour taste.
- Tip: Cook a roux (equal parts flour and fat) for a few minutes before adding liquid to avoid a raw flour taste and to maximize smoothness.
5. Rice Flour
- What it is: Finely milled rice (white or brown) used as a gluten-free thickener.
- Best for: Sauces, gravies, soups, and breading mixes.
- Substitution ratio: Use 1.5–2 tablespoons rice flour for every 1 tablespoon cornstarch.
- Pros: Gluten-free, neutral flavor, good in simmered sauces.
- Cons: Can produce a slightly gritty texture if not fully cooked; brown rice flour has more flavor and can darken sauces.
- Tip: Mix rice flour with a little cold liquid into a slurry before adding to hot liquids to reduce lumping.
6. Kuzu (Kudzu) Starch
- What it is: A traditional Japanese starch made from the root of the kudzu plant.
- Best for: Crystal-clear sauces, glazes, delicate desserts, and Japanese-style dishes.
- Substitution ratio: Use a 1:1 ratio — 1 tablespoon kuzu = 1 tablespoon cornstarch.
- Pros: Very smooth and neutral; lends a silky texture; traditional in Japanese cooking for delicate custards and clear sauces.
- Cons: More expensive and less widely available than other starches.
- Tip: Dissolve kuzu in cool water before adding to heat; it thickens quickly and loses effect if cooked too long.
7. Xanthan Gum
- What it is: A high-strength, fermented polysaccharide used as a thickening and stabilizing agent.
- Best for: Sauces, dressings, gluten-free baking, and recipes that need cold-thickening (salad dressings).
- Substitution ratio: Use 1/8 to 1/4 teaspoon xanthan gum for 1 tablespoon cornstarch (very concentrated).
- Pros: Thickens at low concentrations, works in both hot and cold, does not require cooking, and stabilizes emulsions.
- Cons: Can give a slimy or gummy mouthfeel if overused; requires careful dosing.
- Tip: Sprinkle xanthan into the dry ingredients or mix with oil before adding to liquids to prevent clumping.
8. Guar Gum
- What it is: A powdered gum from guar beans, often used in gluten-free baking.
- Best for: Cold sauces, dressings, ice cream, and quick-thickened puddings.
- Substitution ratio: Use 1/8 to 1/4 teaspoon guar gum for 1 tablespoon cornstarch.
- Pros: Works at room temperature, helps stabilize emulsions, and is plant-based.
- Cons: Can be sensitive to heat and create a slimy texture if overused; differs slightly from xanthan in mouthfeel.
- Tip: Use sparingly — add to dry ingredients or disperse in oil before incorporating.
9. Gelatin
- What it is: A protein derived from collagen (animal-based) used as a gelling agent.
- Best for: Jellies, panna cotta, mousse, and firm desserts; not ideal for clear sauces or savory reductions.
- Substitution ratio: Use 1 teaspoon powdered gelatin (bloomed) for every 2 tablespoons cornstarch when aiming for a semi-firm set — this is recipe-dependent.
- Pros: Produces a stable gel, great mouthfeel for desserts, sets predictably.
- Cons: Not suitable for vegetarians/vegans and not a direct one-to-one replacement for cornstarch in hot sauces; changes texture significantly.
- Tip: Bloom gelatin in cold water, then dissolve gently in warm liquid off the boil to preserve texture.
10. Ground Chia or Flax Seed Gel
- What it is: Whole seeds ground and hydrated to form a mucilaginous gel (plant-based).
- Best for: Jams, puddings, smoothies, and some baking applications where a more rustic texture is acceptable.
- Substitution ratio: Mix 1 tablespoon ground chia or flax with 3 tablespoons cold water; this gel replaces about 1 tablespoon cornstarch in thickening chutneys or jams (texture will be different).
- Pros: Adds fiber, omega-3s (flax), and is completely natural and vegan.
- Cons: Creates a textured, seedy appearance; not ideal for glossy, clear sauces or refined desserts.
- Tip: Use in fruit preserves and overnight oats where a textured, jelly-like set is desirable.
Choosing the Right Substitute: Practical Guidance
- For a glossy, clear finish (fruit pies, glazes): Arrowroot, tapioca, or kuzu are best.
- For heavy-duty gravies and sauces that will simmer: Flour or potato starch (add potato starch late) work well.
- For cold-thickened dressings, smoothies, or ice creams: Xanthan or guar gum shine.
- For vegan or whole-food bakers wanting extra nutrition: Chia or flax gel is a good fit.
- For allergy or corn-avoidance situations: Choose rice flour, potato starch, tapioca, arrowroot, or kuzu.
Always consider:
– Cooking time and heat: Some starches break down with prolonged boiling (arrowroot, potato starch).
– Desired appearance: Flour and some starches are opaque; arrowroot and kuzu are clear.
– Dietary needs: Gluten-free vs. vegan vs. animal-derived.
Quick Tips on Using Starches
- Make a slurry: For most starches (except gums, chia, and gelatin), whisk the starch into a small amount of cold liquid before adding to hot liquid.
- Add toward the end: Many starches do their best work when added in the final minutes of cooking; excessive boiling can break down certain starches.
- Taste and texture check: Start with slightly less than a direct swap and thicken more if needed — you can always add but you can’t easily remove thickness.
- Storage and reheating: Arrowroot, tapioca, and potato starch freeze and thaw well, whereas some starches lose structure after freezing and thawing.
Recipes Using Cornstarch Substitutes
Below are three explicit, easy recipes that demonstrate substitutes in action. Each recipe lists ingredients and step-by-step instructions.
Arrowroot Gravy (gluten-free)
Ingredients:
– 2 tablespoons arrowroot powder
– 1 cup cold water or broth (to make slurry)
– 2 cups pan drippings or stock
– 2 tablespoons butter or oil
– Salt and pepper to taste
– Optional: 1/2 teaspoon dried thyme or a splash of soy sauce (or tamari for gluten-free)
Instructions:
1. In a small bowl, whisk the arrowroot powder with 1 cup cold water or broth to create a smooth slurry.
2. Heat the pan drippings or stock in a saucepan over medium heat until simmering.
3. Reduce the heat to low and slowly whisk in the arrowroot slurry.
4. Continue to simmer gently for 1–2 minutes until the gravy thickens and becomes glossy. Avoid boiling vigorously.
5. Stir in butter or oil for richness, season with salt, pepper, and optional thyme or soy sauce. Serve immediately.
Tapioca Strawberry Pie Filling
Ingredients:
– 2 cups fresh or frozen strawberries (hulled and sliced)
– 1/3 cup sugar (adjust to taste)
– 2 tablespoons tapioca starch
– 1 tablespoon lemon juice
– Pinch of salt
Instructions:
1. In a saucepan, combine strawberries, sugar, and lemon juice. Let sit for 10 minutes to macerate and release juices.
2. Sprinkle the tapioca starch evenly over the berry mixture and stir to combine.
3. Heat the mixture over medium heat, stirring frequently until it comes to a gentle boil.
4. Once simmering, cook for 1–2 minutes more until the filling thickens and becomes glossy.
5. Remove from heat, cool slightly, then use in a pie, tart, or serve spooned over yogurt or ice cream.
Classic Roux-Based Gravy (flour as cornstarch substitute)
Ingredients:
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 2 cups beef, chicken, or vegetable stock (hot)
– Salt and pepper to taste
– Optional: 1/2 teaspoon Worcestershire sauce or a splash of wine for depth
Instructions:
1. Melt butter in a saucepan over medium heat until foaming.
2. Add flour and whisk constantly to form a roux. Cook for 2–3 minutes until it becomes a light golden color (this cooks out the raw flour taste).
3. Gradually whisk in hot stock, a little at a time, until smooth.
4. Bring to a simmer and cook for 3–5 minutes until the sauce thickens to the desired consistency.
5. Season with salt, pepper, and optional Worcestershire or wine. Serve hot over meats or mashed potatoes.
FAQs (Quick Answers)
- Can I substitute cornstarch with flour 1:1? No — flour is less potent. Use about 2 tablespoons flour for 1 tablespoon cornstarch.
- Which substitute is best for clear sauces? Arrowroot, kuzu, or tapioca.
- Are tapioca and tapioca starch the same? Yes — “tapioca flour” and “tapioca starch” are interchangeable terms.
- Do gums like xanthan and guar need heat to thicken? No — they can thicken at room temperature and are excellent for cold sauces and dressings.
Conclusion
Cornstarch is convenient, but it’s far from the only option. The best substitute depends on the recipe and the desired outcome: arrowroot or kuzu for glossy clarity, potato starch for powerful thickening, flour for long-simmered gravies, and gums or chia for cold-thickened or health-focused options. Understanding ratios and how each thickener behaves under heat will help you make confident swaps without compromising texture or flavor.
Experiment with one or two substitutes that fit your diet and cooking style — you’ll quickly learn which ones become staples in your pantry. With these 10 alternatives, you can handle any thickening challenge, from brilliant pie fillings to rich gravies and stable salad dressings. Happy cooking!
