Best Cornstarch Substitutes: 7 Alternatives and How to Use Them

Cornstarch is a common kitchen ingredient used to thicken soups, sauces, gravies, and desserts. It is also used in some recipes to create crispy coatings for fried foods.

But what happens when you run out of cornstarch?

Fortunately, several everyday ingredients can work as substitutes. The best alternative depends on what you're cooking, because some ingredients are better for thickening liquids while others are more suitable for baking or frying.

In this guide, you'll discover seven practical cornstarch substitutes, how much to use, and when each alternative works best.

What Is Cornstarch Used For?

Cornstarch is a fine white powder made from the starchy part of corn kernels. It is commonly used as a thickening agent because it absorbs liquid and forms a thicker consistency when heated.

Here are some common uses:

• Thickening soups, sauces, and gravies

• Making fruit pie fillings thicker

• Creating smooth pudding and custard textures

• Helping fried foods develop a crisp coating

• Improving the texture of certain baked goods

Since cornstarch has several purposes, choosing the right substitute is important.

7 Best Cornstarch Substitutes

1. All-Purpose Flour

All-purpose flour is one of the easiest cornstarch alternatives to find. It can thicken soups, sauces, and gravies, although it generally produces a less clear and slightly heavier texture.

Substitution ratio:

Use 2 tablespoons of all-purpose flour for every 1 tablespoon of cornstarch.

Best for:

• Gravy

• Cream-based sauces

• Soups and stews

• Pie fillings

How to use it:

Mix the flour with a little cold water to create a smooth mixture before adding it to your hot liquid. Allow enough cooking time to remove the raw flour taste.

Unlike cornstarch, flour contains gluten unless you use a gluten-free variety.

2. Arrowroot Powder

Arrowroot powder is a starch extracted from tropical plant roots. It is a useful alternative when you want a smooth, relatively clear finish.

Substitution ratio:

Use 1 tablespoon of arrowroot powder for every 1 tablespoon of cornstarch.

Best for:

• Fruit sauces

• Clear gravies

• Sauces that should remain glossy

• Some desserts

How to use it:

Mix arrowroot powder with cold water to create a slurry, then stir it into the hot liquid near the end of cooking.

Avoid prolonged boiling because it can lose some of its thickening power.

3. Tapioca Starch

Tapioca starch comes from cassava roots. It is commonly used in cooking and baking because it can create a smooth, glossy, and sometimes slightly chewy texture.

Substitution ratio:

Use 1 tablespoon of tapioca starch for every 1 tablespoon of cornstarch as a starting point.

Best for:

• Fruit pie fillings

• Sauces

• Puddings

• Gluten-free baking

How to use it:

Mix tapioca starch with cold liquid before adding it to your recipe. Adjust the amount depending on the thickness you want.

It is especially useful for fruit-based fillings because it can create an attractive glossy finish.

4. Potato Starch

Potato starch is made from potatoes and is another effective thickening ingredient. It can produce a smooth consistency in soups, sauces, and gravies.

Substitution ratio:

Use approximately 1 tablespoon of potato starch for every 1 tablespoon of cornstarch.

Best for:

• Soups

• Sauces

• Gravies

• Some baking recipes

How to use it:

Mix potato starch with cold water before adding it to your dish. Add it near the end of cooking and avoid prolonged boiling or vigorous cooking after thickening.

Potato starch is naturally gluten-free, but check the package label for possible cross-contact or added ingredients if gluten avoidance is important.

5. Rice Flour

Rice flour is made from finely ground rice. It can help thicken certain recipes and is also used in coatings for fried foods.

Substitution ratio:

Use approximately 2 tablespoons of rice flour for every 1 tablespoon of cornstarch when thickening liquids. Adjust as needed.

Best for:

• Soups and sauces

• Fried food coatings

• Some gluten-free recipes

How to use it:

Whisk rice flour into cold liquid first to reduce lumps. Cook it thoroughly to achieve the desired consistency.

Rice flour may produce a slightly different texture from cornstarch, so it is best to test it when preparing delicate sauces.

6. Ground Flaxseed

Ground flaxseed can help thicken certain mixtures because it absorbs liquid and forms a gel-like consistency.

Substitution ratio:

There is no universal one-to-one substitution ratio. Start with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, then adjust according to the recipe.

Best for:

• Some baking recipes

• Plant-based mixtures

• Recipes that can tolerate a thicker, slightly textured result

How to use it:

Combine ground flaxseed and water, then allow the mixture to rest until it thickens.

Ground flaxseed is not a good replacement when you need a smooth, clear sauce or traditional gravy.

7. Xanthan Gum

Xanthan gum is a food thickener commonly used in gluten-free cooking. It can thicken liquids using very small amounts.

Substitution ratio:

There is no direct one-to-one replacement. Start with a very small pinch, blend thoroughly, and gradually add more only if needed.

Best for:

• Gluten-free sauces

• Dressings

• Some soups

• Certain baking recipes

How to use it:

Sprinkle a small amount into the liquid while whisking or blending continuously to prevent clumps.

Too much xanthan gum can make a dish overly thick or slimy, so use it sparingly.

Cornstarch Substitute Comparison Table

Substitute	Starting Amount for 1 tbsp Cornstarch	Best Use
All-purpose flour	2 tbsp	Gravy and sauces
Arrowroot powder	1 tbsp	Clear sauces and fruit fillings
Tapioca starch	1 tbsp	Pie fillings and glossy sauces
Potato starch	1 tbsp	Soups and gravies
Rice flour	About 2 tbsp	Sauces and coatings
Ground flaxseed	Recipe-dependent	Baking and gel-like mixtures
Xanthan gum	Very small pinch	Gluten-free sauces

These are starting guidelines, not guaranteed exact replacements. Results vary depending on the recipe, cooking time, and desired texture.

What Is the Best Cornstarch Substitute for Different Recipes?

The right substitute depends on the dish you're preparing.

Best Substitute for Thickening Sauces

Arrowroot powder, potato starch, and tapioca starch are useful choices for thickening sauces.

For a simple gravy, all-purpose flour is also a practical option.

Best Substitute for Soup

All-purpose flour and potato starch can both work in soups.

Choose flour when you want a more opaque, traditional gravy-like consistency. Potato starch can be useful when you want a smooth texture.

Best Substitute for Pie Filling

Tapioca starch and arrowroot powder are good alternatives for fruit pie fillings because they can produce a glossy finish.

Best Substitute for Frying

Rice flour is a useful option for creating a crisp coating on fried foods. Some recipes also use potato starch for extra crispness.

However, these alternatives may not produce exactly the same result as cornstarch.

Best Gluten-Free Substitute

Arrowroot powder, tapioca starch, potato starch, and many rice flour products are naturally gluten-free.

Always check product labels if you need to avoid gluten because manufacturing and packaging practices can vary.

How to Replace Cornstarch Without Making Lumps

No matter which starch or flour you choose, proper mixing helps prevent lumps.

Follow these simple steps:

1. Measure the substitute according to your recipe.

2. Mix it with a small amount of cold water or another cold liquid.

3. Stir until the mixture is smooth.

4. Slowly pour it into the hot recipe while stirring.

5. Heat according to the substitute's cooking requirements.

6. Stop cooking once the desired consistency is reached.

This method is especially useful for starch-based substitutes.

Frequently Asked Questions

Can I use flour instead of cornstarch?

Yes. All-purpose flour can replace cornstarch in many sauces, soups, and gravies. As a starting point, use 2 tablespoons of flour for every 1 tablespoon of cornstarch.

Is baking powder a substitute for cornstarch?

No. Baking powder is mainly used as a leavening agent to help baked goods rise. It does not work as a direct replacement for cornstarch as a thickener.

Is baking soda a substitute for cornstarch?

No. Baking soda is used mainly to help baked goods rise and to affect acidity in recipes. It cannot replace cornstarch's thickening function.

Can I use potato starch instead of cornstarch?

Yes. Potato starch can replace cornstarch in many soups and sauces. Start with a similar amount and avoid prolonged boiling after adding it.

What is the best substitute if I have no starch at home?

All-purpose flour is often the most accessible option for thickening soups, gravies, and sauces. Use about twice the amount of cornstarch called for in the recipe.

Final Thoughts

Running out of cornstarch does not mean you have to stop cooking. Several ingredients, including all-purpose flour, arrowroot powder, tapioca starch, potato starch, and rice flour, can serve as alternatives.

The important thing is to choose a substitute based on the recipe. Some alternatives are better for smooth sauces, while others work better for fruit fillings, baking, or crispy coatings.

Understanding how these ingredients work will help you make smarter substitutions and get better results in your kitchen.

What's In My Kitchen — Know Your Ingredients. Cook with Confidence.