What can be substituted for cornstarch? A comprehensive kitchen guide

According to a 2023 survey by Cooks Illustrated, nearly 40% of home cooks admitted to running out of a key ingredient mid-recipe, with cornstarch being a common culprit. Fortunately, the solution may already be in your pantry, with a variety of excellent alternatives ready to save your dish from a watery fate.

Quick Summary

This guide explores effective kitchen alternatives when you're out of cornstarch, including flour, arrowroot, and tapioca starch, covering their ideal uses, ratios, and distinct cooking properties for success.

Key Points

• Flour requires more volume: Use twice as much all-purpose flour as cornstarch and cook longer to remove the raw flour taste.

• Arrowroot is sensitive to dairy: While it creates a clear, glossy finish, arrowroot turns slimy when mixed with dairy products, so use it in acidic or non-dairy recipes.

• Potato starch thickens faster: Add potato starch at the end of cooking, as it has a lower gelatinization temperature and can lose its thickening power with prolonged boiling.

• Tapioca starch is good for freezing: For dishes you plan to freeze and thaw, tapioca starch is a reliable choice as it retains its thickening properties better than cornstarch.

• Xanthan gum is potent: Use a very small amount of xanthan gum, as it is a powerful thickener that does not require heat and can become gummy if overused.

• Always make a slurry: For most starches, mix the powder with a cold liquid before adding it to your hot dish to prevent lumps from forming.

Common Cornstarch Substitutes

When a recipe calls for cornstarch and you find your container is empty, don't panic. Several common kitchen items can be used as a substitute, each with its own unique properties. The best choice often depends on the specific dish you are making and your desired texture and appearance.

All-Purpose Flour

This is perhaps the most accessible cornstarch alternative. While it thickens well, it creates a more opaque, matte finish rather than the glossy, clear finish cornstarch provides. You'll need more flour to achieve the same effect, and it requires a longer cooking time to eliminate the raw flour taste. To use all-purpose flour for thickening, it is best to first create a roux by cooking it with butter or oil.

Substitution Ratio: 2 tablespoons of all-purpose flour for every 1 tablespoon of cornstarch.

Arrowroot Powder

Derived from the root of a tropical plant, arrowroot powder is a fantastic gluten-free alternative that thickens at a lower temperature than cornstarch. It provides a similarly glossy and clear finish to sauces, but it is not ideal for dairy-based recipes as it can become slimy. Unlike cornstarch, arrowroot powder can be frozen and thawed without losing its thickening power.

Substitution Ratio: 1 tablespoon of arrowroot for every 1 tablespoon of cornstarch.

Tapioca Starch

Extracted from the cassava root, tapioca starch is another gluten-free substitute with a neutral flavor. It works well in pies and sauces, giving them a slightly chewy texture. You should avoid boiling it for too long, as this can make the resulting texture stringy. Tapioca starch has excellent freeze-thaw stability, making it a good choice for dishes you plan to refrigerate or freeze.

Substitution Ratio: 1 to 2 tablespoons of tapioca starch for every 1 tablespoon of cornstarch.

Potato Starch

Made from crushed potatoes, this starch thickens faster than cornstarch due to its lower gelatinization temperature. It is flavorless and creates a clear, silky finish, making it a favorite for gravies and sauces. However, it can lose its thickening power if boiled for too long, so it's best to add it toward the end of cooking. Potato starch also works exceptionally well for creating a crispy coating on fried foods.

Substitution Ratio: 1 to 1.5 tablespoons of potato starch for every 1 tablespoon of cornstarch.

Rice Flour

This gluten-free alternative provides a clear finish and is particularly good for thickening sauces and puddings, as it holds up well under high heat. Rice flour is finer than all-purpose flour, making it a good choice for achieving a smooth consistency. It can also be used for breading and frying to create a lighter, crispier crust.

Substitution Ratio: 2 tablespoons of rice flour for every 1 tablespoon of cornstarch.

Xanthan Gum

For those needing a powerful, low-carb, and gluten-free thickener, xanthan gum is an excellent option. It thickens very quickly and in small amounts. Unlike starches, it does not require heat to thicken and is stable across a wide range of temperatures. For best results, use a blender to incorporate it, as it can clump easily.

Substitution Ratio: Start with a very small amount (e.g., ⅛th teaspoon) for each tablespoon of cornstarch and add more as needed.

Comparison of Common Cornstarch Substitutes

Substitute	Typical Ratio to Cornstarch	Best For	Texture / Finish	Notes
All-Purpose Flour	2:1	Gravies, creamy soups	Opaque, matte	Best used in a roux. Longer cook time needed.
Arrowroot Powder	1:1	Fruit pies, acidic sauces	Clear, glossy, silky	Avoid with dairy. Can be frozen.
Tapioca Starch	1-2:1	Fruit fillings, sauces	Chewy, shiny	Can get stringy if over-boiled. Good for freezing.
Potato Starch	1-1.5:1	Sauces, gravies, frying	Clear, silky, glossy	Add at end of cooking. Not for long cooking.
Rice Flour	2:1	Puddings, sauces, frying	Opaque, smooth	Holds up well to high heat. Gluten-free.

How to Choose the Right Substitute

Choosing the best cornstarch alternative depends on your recipe's needs. Consider these factors:

• For Thickening a Sauce or Gravy: Both flour (via a roux) and potato starch are excellent choices. Potato starch provides a silkier, clearer finish, while flour results in an opaque, matte look. Arrowroot is a great option for acidic sauces or fruit fillings.
• For Frying and Crispy Coatings: Potato starch and rice flour are top contenders. Both create a lighter, crispier crust than flour when used for breading.
• For Pies and Desserts: Arrowroot and tapioca starch work wonderfully for fruit fillings, providing a clear and glossy finish. For puddings, rice flour is a solid choice that stands up well to heat.
• For Gluten-Free Cooking: Arrowroot, tapioca starch, potato starch, and rice flour are all naturally gluten-free. Xanthan gum also serves as a powerful gluten-free thickener.
• Stability for Freezing: If you plan on freezing leftovers, choose arrowroot or tapioca starch, as they maintain their texture well after thawing. Cornstarch-thickened sauces do not freeze well, becoming watery and spongy.

General Tips for Using Substitutes

Regardless of your choice, a few key techniques will help ensure success:

• Create a Slurry: For most starches, always mix the powder with an equal amount of cold liquid (water, broth, etc.) before adding it to your hot liquid. This prevents the formation of lumps.
• Cook Thoroughly (if needed): With flour, you must cook the mixture longer to eliminate the raw taste. For most starches, avoid prolonged high-heat cooking, which can cause them to break down and lose their thickening power.
• Start with Less: Especially with potent thickeners like xanthan gum, it is wise to start with a smaller amount and add more gradually until you reach the desired consistency.

Conclusion

Being without cornstarch doesn't have to derail your recipe. From the reliable and common all-purpose flour to the specialty gluten-free options like arrowroot and tapioca starch, many effective alternatives are available. The key is to select the right substitute based on your desired texture, appearance, and specific dietary needs. By understanding the unique properties of each alternative, you can confidently thicken sauces, perfect pie fillings, and achieve crispiness in your fried foods, all without a single kernel of cornstarch.

For more information on the science of starches in cooking, consult the article on potato starch by Bon Appétit.

Lists of possible substitutes include:

• All-purpose flour
• Arrowroot powder
• Tapioca starch
• Potato starch
• Rice flour
• Xanthan gum
• Guar gum
• Ground flaxseed
• Plain Greek yogurt or sour cream (for dairy-based sauces)
• Pureed vegetables (such as beans, potatoes, or carrots)

Experimenting with these ingredients can even lead to new favorite cooking methods and flavor profiles.

Frequently Asked Questions

Can I use flour as a 1:1 substitute for cornstarch?

No, you need to use more flour. As a general rule, use 2 tablespoons of all-purpose flour for every 1 tablespoon of cornstarch. Additionally, flour needs to cook longer to remove any raw taste.

What is the best gluten-free alternative to cornstarch?

Arrowroot powder is often considered the best gluten-free alternative, as it produces a similar clear, glossy finish. Tapioca starch and potato starch are also excellent gluten-free options.

Which substitute is best for thickening fruit pie filling?

Arrowroot powder or tapioca starch are ideal for fruit pies. They both provide a clear, glossy finish and hold up well in acidic fruit fillings.

Can I use cornstarch alternatives for frying?

Yes, both potato starch and rice flour are great for frying. They create a crispier, lighter coating than all-purpose flour.

Why did my sauce become watery after freezing and thawing?

This can happen when using a cornstarch-thickened sauce. Cornstarch is not freezer-stable and tends to break down. For sauces you plan to freeze, use arrowroot or tapioca starch instead.

How do I prevent lumps when using a cornstarch substitute?

Always mix your starch substitute with an equal amount of cold liquid to create a slurry before adding it to your hot liquid. Whisk the mixture constantly as you add it to your dish.

Is there a low-carb alternative to cornstarch?

Yes, xanthan gum is a powerful, low-carb thickener that works in very small quantities. However, it can have a different texture and is best blended in to avoid clumping.