What You Can Use Instead of Cornstarch
Cornstarch thickens sauces, gravies, and fillings by absorbing liquid and turning it into a gel. If you don't have cornstarch on hand, several common kitchen ingredients do the same job, though each one works slightly differently and may change the texture or flavor of your dish.
The best replacement depends on what you're making. A sauce for meat needs a different thickener than a fruit pie filling, and some swaps work better at high heat than others. The good news is that most home cooks have at least one suitable replacement already in their pantry.
Key Takeaways
- Flour is the most common cornstarch replacement and works in most savory sauces, but use about twice as much and cook it longer to avoid a raw flour taste.
- Arrowroot powder and tapioca starch thicken like cornstarch does and won't break down in acidic dishes, making them better for fruit pies and glazes.
- Potato starch thickens quickly and works well in gravies and soups, but can become slimy if overcooked or stirred too much.
- Xanthan gum thickens without heat and works in cold dishes, but use only one-quarter to one-half the amount of cornstarch you would use.
- Egg yolks thicken custards and cream sauces but must be tempered slowly to avoid scrambling.
Flour as Your Most Accessible Option
All-purpose flour is the easiest replacement because nearly every kitchen has it. It thickens sauces and gravies reliably, though the result will be slightly less glossy and transparent than cornstarch would make it.
Use about twice as much flour as you would cornstarch. If a recipe calls for 1 tablespoon of cornstarch, use 2 tablespoons of flour instead. Mix the flour with a small amount of cold water, broth, or milk to make a smooth paste before stirring it into your hot liquid—this prevents lumps from forming.
Cook the sauce for at least 1 to 2 minutes after adding flour, stirring constantly. This cooking time removes the raw flour taste, which cornstarch doesn't have. Flour works best in savory dishes like meat gravies, vegetable sauces, and stews. It's less ideal for fruit pies because it can make the filling cloudy, and it breaks down in very acidic fillings like lemon or berry.
Arrowroot Powder and Tapioca Starch for Fruit Fillings
Arrowroot powder thickens almost exactly like cornstarch does. Use the same amount as you would cornstarch, and it will create a clear, glossy sauce. It works especially well in fruit pies, glazes, and puddings because it doesn't break down in acidic or sugary fillings the way flour does.
Mix arrowroot powder with cold liquid before adding it to your hot filling, just as you would with cornstarch. It thickens quickly once it reaches a simmer, so watch carefully to avoid over-thickening. Arrowroot is also a good choice if you're cooking for someone with a corn allergy.
Tapioca starch (also called tapioca flour) works the same way as arrowroot and can be used in equal amounts. It creates a slightly more translucent filling than flour and holds up well in acidic fruit fillings. Tapioca starch is especially popular in berry pies and Asian desserts. Like arrowroot, it thickens quickly, so add it slowly and stir well.
Potato Starch for Fast Thickening
Potato starch thickens faster than cornstarch and creates a silky texture in gravies and soups. Use about the same amount as you would cornstarch, or slightly less—start with three-quarters of the cornstarch amount and add more if needed.
Mix potato starch with cold liquid before stirring it into your hot dish. It will thicken almost when ready once it reaches a simmer. The main drawback is that potato starch can become slimy or break down if you stir it too much or cook it at a rolling boil for more than a few minutes. Use it for gravies, soups, and stews that you'll serve right away, not for dishes that need to sit on the stove or be reheated.
Potato starch works well in both savory and sweet dishes. It's a good choice for Asian soups and sauces, and it works in fruit fillings, though it won't be quite as clear as arrowroot or tapioca starch.
Xanthan Gum for Cold Dishes and when ready Thickening
Xanthan gum is a thickener that works without heat, making it useful for cold sauces, salad dressings, and desserts that won't be cooked. It's also helpful if you need to thicken something that's already cooled down and you don't want to reheat it.
Use only one-quarter to one-half the amount of cornstarch you would use. If a recipe calls for 1 tablespoon of cornstarch, start with one-quarter to one-half teaspoon of xanthan gum. Whisk it into cold liquid first, then add it to your dish. Xanthan gum thickens when ready and can become gluey if you use too much, so measure carefully and add gradually.
Xanthan gum has no flavor and creates a smooth, uniform texture. It's common in gluten-free baking and works well in gravies, sauces, and puddings. The main limitation is that it can feel slightly slimy in the mouth if overused, so many cooks prefer it for dishes where a thick, smooth texture is expected, like salad dressings or puddings.
Egg Yolks for Custards and Cream Sauces
Egg yolks thicken through the protein in the yolk, not through starch. They work best in custards, cream sauces, and desserts where a rich, creamy texture is already expected. Use 1 to 2 egg yolks per cup of liquid, depending on how thick you want the final dish to be.
The critical step is tempering the yolks. Whisk the yolks in a bowl, then slowly add a small amount of your hot liquid while whisking constantly. Once the yolks are warm, pour the mixture back into the pot with the rest of the liquid, still whisking. This gradual heating prevents the yolks from scrambling into chunks.
Cook the sauce over medium or medium-low heat, stirring constantly, until it reaches 160°F on a food thermometer or coats the back of a spoon. Do not let it boil. Egg yolks won't work in fruit pies or very acidic dishes because the acid can cause the protein to separate. They're best reserved for savory cream sauces, hollandaise, and custard-based desserts.
Choosing the Right Replacement for Your Dish
The best cornstarch replacement depends on three things: what you're making, whether the dish is acidic, and how much time you have. Use this approach to decide.
For savory sauces and gravies that will be served right away, flour or potato starch are your fastest options. For fruit pies and acidic fillings, arrowroot powder or tapioca starch won't break down. For cold dishes or dishes that need thickening without heat, xanthan gum is your only option. For rich cream sauces and custards, egg yolks create the best texture, though they require careful tempering.
If you're unsure, start with flour—it's forgiving, widely available, and works in most situations. You may need to adjust the cooking time or the amount slightly based on how thick your dish becomes, but flour rarely ruins a dish.
Frequently Asked Questions
Can I use baking powder or baking soda instead of cornstarch?
No. Baking powder and baking soda are leavening agents that create bubbles in baked goods. They won't thicken a sauce or filling and will change the flavor and texture of your dish in unwanted ways. Stick to the thickeners listed above.
What if my sauce is already too thick?
Thin it by whisking in more of the liquid you're using—broth, milk, water, or juice, depending on the dish. Add a small amount at a time and whisk well. If you used flour or potato starch, you can also cook the sauce longer at a lower temperature, which will thin it slightly as the starch breaks down.
Does cornstarch replacement change the taste of my dish?
Flour can add a slightly grainy or wheaty taste if not cooked long enough. Arrowroot, tapioca, and potato starch are nearly flavorless. Xanthan gum has no taste. Egg yolks add richness. For most dishes, the flavor difference is small, but in delicate desserts or clear broths, you may notice it.
Can I mix two different thickeners together?
Yes. Many cooks combine flour with potato starch or arrowroot to get the benefits of both—the accessibility of flour with the clarity of starch. Start with half the amount of each and adjust as needed. Mixing thickeners gives you more control over the final texture.
What if I'm cooking for someone with allergies?
Arrowroot powder, tapioca starch, and potato starch are all corn-free, gluten-free, and egg-free. Xanthan gum is also free of common allergens. Flour contains gluten unless it's labeled gluten-free. Always check the label on any packaged ingredient to confirm it meets your dietary needs.