What is a gluten free cornflour substitute and how to use it

November 10, 2025 •

4 min read

Did you know that approximately 1% of the world's population has celiac disease, requiring a strictly gluten-free diet? For these individuals and others with sensitivities, finding a reliable gluten free cornflour substitute is essential for cooking and baking success.

Quick Summary

Several gluten-free alternatives exist for cornflour, with the best choice depending on the recipe's purpose, such as thickening sauces or baking. Options range from versatile tapioca and arrowroot to specialized flours like almond and sorghum, each offering unique textures and flavors.

Key Points

Cornstarch vs. Cornflour: Understand the terminology differences between US (cornstarch is a thickener, cornflour is ground corn) and UK (cornflour is a thickener) for accurate substitution.
Thickening Alternatives: Use starches like tapioca, arrowroot, and potato starch for thickening, being mindful of temperature and other ingredients like dairy.
Baking Substitutes: For baked goods, almond, sorghum, or chickpea flour can replace cornflour, offering different textures and flavors.
The Slurry Technique: Prevent clumps when thickening sauces by always mixing starches with a cold liquid first to create a smooth slurry.
Mimic Gluten's Role: Binding agents like xanthan gum are important in gluten-free baking to provide the structure and elasticity that gluten would normally supply.
Mind the Ratios: Gluten-free substitutes can have different absorption rates and thickening powers, so start with smaller amounts and adjust as needed.

Navigating Cornflour Terminology

Before diving into substitutes, it's crucial to address the regional variations in terminology that can cause confusion. In the United States, "cornflour" refers to finely ground whole cornmeal, while "cornstarch" is the pure starch extracted from the corn kernel. In the United Kingdom, however, "cornflour" is the term used for what Americans call cornstarch. This article will focus on substitutes for both fine corn flour (ground corn) and pure cornstarch, addressing the needs of both bakers and cooks.

Versatile Starches for Thickening and Glazes

For thickening soups, sauces, and gravies, starches are the most direct substitutes for cornstarch (UK cornflour). Using a cold liquid slurry is always recommended to prevent clumping.

Arrowroot Powder

Derived from the tropical arrowroot plant, this gluten-free starch creates a clear, glossy finish, making it ideal for fruit pie fillings and clear sauces.

Key Consideration: Avoid using it with dairy, as it can turn slimy.
Pro Tip: Add towards the end of cooking and avoid prolonged high heat to maintain its thickening power.

Tapioca Starch (or Flour)

Extracted from the cassava root, tapioca starch offers a similar thickening ability to cornstarch and also provides a glossy finish. It is more resistant to freezing and thawing than other starches, making it excellent for baked goods and pie fillings that may be stored.

Key Consideration: When boiled, it can become stringy or sticky.

Potato Starch

This flavorless, gluten-free starch is a quick thickener, making it popular in stir-fries and gravies. It is particularly effective for recipes with acidic or sugary ingredients where cornstarch might break down.

Key Consideration: Do not boil potato starch-thickened sauces, as it can lose its thickening ability at high temperatures.

Flours for Baking and Coating

If your recipe uses cornflour for its structure and texture in baking or for a crispy coating, these flour alternatives are excellent choices.

Almond Flour

High in protein, fiber, and healthy fats, almond flour is a great gluten-free, low-carb substitute for recipes like cookies, breads, and coatings for fried foods. It imparts a mild sweetness and a tender crumb.

Key Consideration: It can burn faster than cornflour, so watch frying temperatures carefully.

Sorghum Flour

This wholegrain flour is a versatile, nutrient-dense option that works well in both sweet baked goods and savory breads. Its light, fluffy texture is different from gritty cornflour, and it has a slightly nutty taste.

Chickpea Flour (Gram Flour)

Made from ground dried chickpeas, this flour adds a boost of protein and fiber to recipes. It has an earthy flavor and provides a great crispy coating for fried foods.

Comparison Table: Gluten-Free Cornflour Substitutes


Substitute	Best Use	Texture	Special Notes
Tapioca Starch	Pie fillings, sauces, gluten-free baked goods	Clear, glossy, slightly chewy	Holds up well when frozen and reheated.
Arrowroot Powder	Clear sauces, fruit pies	Clear, glossy, silky	Can become slimy with dairy; add at the end of cooking.
Potato Starch	Gravies, stir-fries, acidic sauces	Silky, velvety	Thickens quickly at lower temperatures but is not for boiling.
Almond Flour	Keto/Paleo baking, fried coatings	Tender, crumbly, can be dense	Prone to burning at high temperatures; nutrient-dense.
Sorghum Flour	Baked goods, breads, cookies	Light, fluffy, slightly sweet	Good for savory and sweet recipes; has a 'wheatier' flavor.

Choosing the Right Substitute

Selecting the best gluten free cornflour substitute depends on the recipe's function. For thickening, arrowroot or tapioca are excellent, though their properties with heat and dairy vary. For baking, flours like almond or sorghum can be used, often in blends to achieve the desired texture. For binding and elasticity in baking, a small amount of xanthan gum can mimic gluten's properties.

Essential Gluten-Free Cooking Tip

One of the most important takeaways for gluten-free cooking is to always create a slurry when thickening with starches. To do this, combine the starch with an equal amount of cold water before whisking it into your hot liquid. This prevents lumps from forming and ensures a smooth, consistent texture. Using the correct ratio is also key, as gluten-free thickeners can be more potent than wheat-based ones.

Conclusion

While replacing cornflour in gluten-free cooking and baking requires careful consideration of function, many excellent alternatives are available. Whether you need a clear, glossy thickener like arrowroot for a fruit filling or a nutrient-rich flour like almond for a cake, a suitable substitute exists. Experimenting with these options, mindful of their unique properties and best practices like creating a slurry, allows you to master gluten-free versions of your favorite dishes. With a little practice, achieving the right texture and flavor without cornflour is entirely achievable, opening up a world of new recipes for those with gluten sensitivities.

Great Gluten-Free Substitutes for Cornstarch

Frequently Asked Questions

There is no single best all-purpose substitute, as the ideal choice depends on the recipe. For thickening sauces, arrowroot or tapioca starch are versatile. For baking, a custom blend of flours like rice and sorghum, with a binder like xanthan gum, is often best.

Yes, almond flour works as a low-carb, gluten-free coating for frying, providing a delicate and crispy texture. However, it can burn faster than cornflour, so it's important to monitor the cooking temperature carefully.

Xanthan gum acts as a binder to add elasticity, rather than a direct flour substitute. Use it sparingly, typically just a pinch, to thicken liquids or provide structure in baked goods. Too much can result in a gummy texture.

Tapioca starch and tapioca flour are generally considered the same product, derived from the starchy pulp of the cassava root. Some brands may label them differently, but their properties as a thickener are consistent.

No, arrowroot powder is not ideal for dairy-based sauces, as it can react with milk proteins and become slimy or gel-like. Tapioca starch or potato starch are better alternatives for dairy-based recipes.

Sorghum flour can be used as a 1:1 replacement for cornflour in many baking recipes, especially for sweet baked goods. However, its texture is lighter and fluffier, so it may affect the final consistency, and adjustments to liquid may be needed.

Cornflour typically serves two main functions: as a thickener for sauces and gravies, and as a component in baking to provide texture and structure. Different substitutes excel at replacing one function or the other.