Running out of cornstarch while cooking or baking can feel like a setback, especially when you need it to thicken sauces, soups, or desserts. However, there are many practical and effective substitutes for cornstarch that you can find right in your pantry. Each alternative has unique properties that work well in specific types of dishes, so understanding how and when to use them will help you continue cooking confidently. Whether you’re avoiding cornstarch for dietary reasons or simply don’t have any on hand, there’s a suitable replacement to keep your dish on track without compromising texture or taste.
Why Use a Substitute for Cornstarch?
Cornstarch is commonly used as a thickening agent in both savory and sweet recipes, but it may not always be ideal or available. Here are a few reasons to look for alternatives:
- Allergies or sensitivitiesto corn or corn products
- Dietary restrictions, such as paleo or grain-free diets
- Out of stockin your kitchen and need a quick replacement
- Different texture preferencesor cooking results desired
Best Substitutes for Cornstarch
1. All-Purpose Flour
All-purpose flour is one of the most accessible and commonly used substitutes for cornstarch. It’s readily available and works well for thickening gravies, sauces, and stews.
- How to use: Use 2 tablespoons of flour for every 1 tablespoon of cornstarch.
- Cooking tip: Mix with a little cold water to create a slurry before adding to hot liquids to avoid lumps.
2. Arrowroot Powder
Arrowroot powder is a starch extracted from tropical plants and is a popular gluten-free alternative to cornstarch. It gives a clear, glossy finish and is great for acidic or frozen dishes.
- How to use: Use a 1: 1 ratio to replace cornstarch.
- Cooking tip: Add at the end of cooking and avoid boiling to maintain its thickening power.
3. Tapioca Starch
Derived from cassava root, tapioca starch (also called tapioca flour) is another gluten-free and grain-free thickener. It works well in pies, puddings, and sauces.
- How to use: Replace 1 tablespoon of cornstarch with 2 tablespoons of tapioca starch.
- Cooking tip: Stir constantly and heat gently to prevent clumping.
4. Potato Starch
Potato starch is made by extracting the starch from potatoes and drying it into a fine powder. It works well as a thickener in soups and sauces and can tolerate higher heat than some other starches.
- How to use: Use in a 1: 1 ratio with cornstarch.
- Cooking tip: Best used in recipes that cook quickly; prolonged heat may break it down.
5. Rice Flour
Rice flour, particularly white rice flour, is a fine powder often used in Asian cooking. It’s a good substitute in soups, stews, and desserts.
- How to use: Use about 2 tablespoons of rice flour for each tablespoon of cornstarch.
- Cooking tip: Cook it well to avoid a gritty texture, and use it in combination with liquids to make a smooth paste.
6. Xanthan Gum
Xanthan gum is a popular thickening and stabilizing agent in gluten-free baking. A very small amount goes a long way, making it ideal for dressings, sauces, and batters.
- How to use: Start with 1/4 teaspoon per cup of liquid and adjust as needed.
- Cooking tip: Mix with dry ingredients or whisk thoroughly to prevent clumping.
7. Guar Gum
Guar gum, like xanthan gum, is a highly effective thickener used in gluten-free and low-carb cooking. It is derived from guar beans and used in small quantities.
- How to use: Use 1/2 teaspoon for every cup of liquid.
- Cooking tip: Whisk well into liquids; it thickens without heat.
8. Gelatin
For certain desserts and cold dishes, unflavored gelatin can be a suitable substitute for cornstarch. It creates a smooth, jelled texture.
- How to use: Use 1 tablespoon of gelatin to replace 1 tablespoon of cornstarch.
- Cooking tip: Bloom gelatin in cold water before adding to hot mixtures.
9. Ground Flaxseed
Ground flaxseed can be used to thicken smoothies or as an egg substitute in vegan baking. It absorbs liquid and creates a gel-like texture.
- How to use: Use 1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water to replace 1 tablespoon of cornstarch.
- Cooking tip: Allow the mixture to sit for a few minutes to thicken before using.
Choosing the Right Substitute
Not all substitutes behave the same way in every recipe. The best choice depends on the dish you’re making, the cooking method, and any dietary needs you may have. Here’s a quick guide:
- For thickening sauces: Arrowroot, flour, or tapioca starch
- For baking: Rice flour, potato starch, or xanthan gum
- For puddings and pie fillings: Tapioca starch, gelatin, or arrowroot
- For gluten-free options: Arrowroot, potato starch, or guar gum
- For low-carb diets: Xanthan gum, guar gum, or flaxseed
Tips for Success
When using substitutes for cornstarch, it’s helpful to keep these tips in mind:
- Start small: Some substitutes are stronger or more concentrated than cornstarch.
- Create a slurry: Mix powders with cold liquid before adding to hot dishes to prevent clumping.
- Monitor heat: Some thickeners break down under high or prolonged heat, so adjust cooking time if needed.
- Adjust quantity: Because substitutes vary in strength, you may need to experiment with amounts for best results.
There are plenty of reliable and versatile options you can use instead of cornstarch, each offering unique benefits for various cooking and baking needs. Whether you’re working with dietary restrictions, aiming for a different texture, or simply need a quick fix, alternatives like flour, arrowroot, tapioca starch, and xanthan gum can keep your recipes on track. By understanding how these substitutes behave and how to use them correctly, you’ll be ready to adapt any recipe with confidence and ease. Keep a few of these pantry-friendly ingredients on hand, and you’ll never be caught off guard when your cornstarch runs out.