What Flour is Similar to Cornstarch for Thickening and Baking?

January 3, 2026 •

4 min read

According to Food Network, potato starch is widely considered the best substitute for cornstarch due to its neutral flavor and strong thickening power. Finding an ideal substitute for cornstarch is a common kitchen challenge, and several flours offer similar properties for thickening sauces, creating crispy coatings, or improving baked goods. Knowing which flour to use depends on the desired final texture and whether the recipe needs to be gluten-free.

Quick Summary

Several starches and flours can replace cornstarch for thickening and baking. The best option varies depending on the recipe's application, whether for sauces, gravies, or deep-frying, and if the dish needs to be gluten-free. Key alternatives include potato starch, tapioca flour, rice flour, and all-purpose flour, each with unique properties and usage ratios.

Key Points

All-Purpose Flour: The most accessible substitute, but it has half the thickening power and creates an opaque, matte finish that requires longer cooking to lose its raw taste.
Potato Starch: A gluten-free alternative that thickens quickly at lower temperatures, producing a glossy, translucent finish ideal for sauces and crispy fried coatings.
Tapioca Starch: Excellent for pie fillings and other recipes that may be frozen, as it maintains its texture better than cornstarch. It adds a clear, glossy finish.
Arrowroot Powder: A powerful gluten-free thickener that works well in acidic sauces and gives a very clear, shiny result but should not be used with dairy and does not reheat well.
Rice Flour: A gluten-free choice for crispy fried foods and clear liquids, requiring double the amount of cornstarch for similar thickening power.
Substitution Ratio: As a general rule, use twice as much all-purpose, tapioca, or rice flour as cornstarch. Potato starch can be a 1:1 substitute, while arrowroot may require less.
Desired Texture: Choose your substitute based on the final texture you want—glossy for pies (tapioca, arrowroot), crispy for frying (rice, potato), or opaque for gravy (all-purpose).

Understanding the Role of Cornstarch

Cornstarch, a fine white powder derived from the endosperm of the corn kernel, is a nearly pure starch known for its exceptional thickening power. When mixed with a cool liquid to form a slurry and then heated, its starch molecules unravel and form a mesh-like structure, causing the liquid to thicken and creating a glossy, translucent finish. However, its properties can break down under prolonged high heat or freezing, and it is not suitable for those with corn allergies. For these reasons, cooks often seek similar flours and starches that can replicate its effects with varying characteristics.

All-Purpose Flour: The Common Kitchen Swap

For many, all-purpose flour is the most convenient substitute for cornstarch, as it is readily available in most kitchens. Composed of protein, fiber, and starch, it behaves differently and has about half the thickening power of pure cornstarch.

How to Substitute All-Purpose Flour

Ratio: Use twice as much all-purpose flour as cornstarch. For example, use 2 tablespoons of flour for every 1 tablespoon of cornstarch.
Method: To avoid lumps, all-purpose flour should be mixed with an equal amount of softened butter or fat to create a roux before adding to hot liquids, or with cold water to make a slurry.
Result: This substitute produces an opaque, matte finish and a floury taste if not cooked sufficiently, requiring longer cooking times than cornstarch to eliminate the raw flavor.

Gluten-Free Alternatives

For gluten-free cooking and baking, several other flours mimic cornstarch's function effectively.

Potato Starch

Properties: Derived from crushed potatoes, potato starch is a high-viscosity, neutral-tasting starch with robust thickening abilities. It thickens faster and at a lower temperature than cornstarch, resulting in a smoother, glossier, and more transparent sauce.
Best Uses: Excellent for thickening sauces, soups, and batters, and for providing a crispy coating for fried foods.
Considerations: Potato starch does not hold up well to prolonged high heat and can become stringy or lose its thickening power if overcooked. It is also not ideal for dishes that will be frozen and reheated.

Tapioca Starch (Tapioca Flour)

Properties: This gluten-free starch, from the cassava root, thickens at a lower temperature than cornstarch and creates a clear, glossy finish. A key advantage is its ability to withstand freezing without losing its thickening properties, making it great for pies.
Ratio: Use 2 tablespoons of tapioca starch for every 1 tablespoon of cornstarch.
Considerations: Adding it toward the end of cooking is recommended, as boiling it for prolonged periods can make the texture stringy.

Arrowroot Powder

Properties: A flavorless starch from the tropical arrowroot plant, this gluten-free powder offers similar thickening power to cornstarch, creating a translucent, glossy texture.
Best Uses: Ideal for thickening acidic liquids, fruit pie fillings, and sauces that will be consumed immediately, as it doesn't hold up well to reheating or prolonged heat.
Avoid With Dairy: Arrowroot powder can turn dairy-based sauces slimy.

Rice Flour

Properties: Made from finely ground rice, this gluten-free flour works well as a thickener, particularly for clear liquids, as it cooks to be colorless. Like all-purpose flour, it is not as potent as cornstarch.
Ratio: Use 2 tablespoons of rice flour for every 1 tablespoon of cornstarch.
Best Uses: Excellent for creating crispy coatings for fried foods and for thickening custards and puddings.

Comparison Table of Cornstarch Alternatives


Flour/Starch	Ratio (vs. 1 tbsp Cornstarch)	Thickening Power	Final Appearance	Best For	Considerations
All-Purpose Flour	2 tbsp	Moderate (half of cornstarch)	Opaque, Matte	Sauces, Gravies (via roux)	Must be cooked longer to remove raw taste; not gluten-free
Potato Starch	1 tbsp	High (comparable to cornstarch)	Glossy, Translucent	Sauces, Frying, Baking (moisture)	Loses power with prolonged high heat; doesn't freeze well
Tapioca Starch	2 tbsp	Lower than cornstarch	Glossy, Clear	Pies, Puddings	Freezes well; can turn stringy if boiled too long
Arrowroot Powder	2 tsp or 1 tbsp	Strong (can be stronger)	Clear, Shiny	Acidic Sauces, Fruit Fillings	Not for dairy; doesn't reheat or freeze well; expensive
Rice Flour	2 tbsp	Moderate (half of cornstarch)	Colorless, Opaque	Frying, Puddings, Clear Sauces	Can add a tender texture to baked goods; brown rice flour can be gritty

How to Choose the Right Substitute

The best flour to use as a cornstarch substitute depends entirely on the recipe and desired outcome. For a classic, opaque gravy, all-purpose flour in a roux is a reliable option. If you need a shiny, clear sauce for a fruit pie filling that you plan to freeze, tapioca starch is the superior choice. For gluten-free batters for crispy fried chicken, potato starch is highly effective and gives a wonderfully crisp crust. For quick thickening of acidic sauces that will be served immediately, arrowroot is an excellent performer, as long as it's not mixed with dairy.

Practical Application Tips

Slurry First: With few exceptions like rice flour, always mix your chosen starch with an equal amount of cold liquid to create a slurry before adding it to hot ingredients. This prevents clumping and ensures a smooth consistency.
Timing is Key: Starches like potato and arrowroot thicken at lower temperatures and are best added near the end of cooking to prevent them from losing their thickening power.
Consider Appearance: If a clear, glossy finish is important, opt for tapioca starch or arrowroot. For an opaque, matte finish, all-purpose flour is the classic choice.

Conclusion

While no single flour is an exact match for cornstarch in all applications, several excellent substitutes are available depending on your recipe's needs. From the reliable all-purpose flour for everyday cooking to specialized gluten-free starches like potato, tapioca, and arrowroot, you have many options to achieve the perfect texture. By understanding the unique properties of each alternative—including thickening power, final appearance, and temperature tolerance—you can make informed substitutions and ensure delicious, successful results every time. Armed with this knowledge, you can confidently thicken sauces, make crispy coatings, and improve baked goods without ever needing cornstarch again.

Frequently Asked Questions

Yes, all-purpose flour is a common substitute, but it is not as strong as cornstarch. Use two tablespoons of all-purpose flour for every one tablespoon of cornstarch called for in a recipe. Flour also creates an opaque, matte finish, unlike the translucent quality of cornstarch.

Yes, rice flour can be used to thicken sauces and works particularly well for clear liquids. Since it is less potent than cornstarch, use double the amount of rice flour for the same thickening effect.

Potato starch is often considered better for sauces as it creates a glossier, silkier texture than cornstarch and thickens faster. However, it can break down with prolonged high heat, so it is best to add it toward the end of cooking.

For baking, several gluten-free flours work well. Rice flour can add a tender texture to cookies, while potato starch helps cakes retain moisture. Tapioca starch is also excellent for pie fillings and baked goods.

You can, but with some key differences. Arrowroot thickens faster and creates a clear, glossy finish, but it does not reheat well and can become slimy in dairy-based sauces. It is also more expensive than cornstarch.

Tapioca flour, derived from cassava root, thickens at a lower temperature and holds up better when frozen and thawed compared to cornstarch. It also provides a glossy, clear finish, which makes it ideal for fruit pies.

To prevent lumps, always mix your chosen flour or starch with a small amount of cold water or fat to create a smooth slurry or roux before adding it to your hot liquid. This disperses the starch granules evenly and prevents them from clumping together.

The best gluten-free alternative depends on the application. Potato starch is excellent for sauces and batters, tapioca starch is perfect for fillings that need to be frozen, and rice flour is great for crispy fried coatings.