The best cornstarch substitutes depend on what you're making
Cornstarch thickens sauces, gravies, and pie fillings by absorbing liquid and turning it into a gel. If you don't have cornstarch on hand, arrowroot powder, potato starch, tapioca starch, and all-purpose flour all do the same job, though each behaves slightly differently. The right choice depends on whether you're thickening a sauce that will be heated, a dessert that needs to stay clear, or a baked good that needs structure.
The substitutes fall into two groups: starches that work almost identically to cornstarch, and thickeners that require adjustments. Starches are your easiest swap because they thicken at similar temperatures and in similar amounts. Flour and other thickeners work, but you'll need to change how much you use and sometimes how you prepare it.
Key Takeaways
- Arrowroot powder and potato starch are one-to-one replacements for cornstarch in most recipes and produce the same clear, glossy result.
- Tapioca starch works like cornstarch but can create a slightly stringy texture in some sauces, so use it in gravies and pie fillings rather than delicate sauces.
- All-purpose flour thickens but requires about twice as much as cornstarch and must be cooked longer to remove the raw flour taste.
- Xanthan gum and gelatin thicken without heat and work best in cold desserts and no-cook applications where you can't use starch.
- Test any substitute in a small batch first, because results vary depending on the liquid type and how long the mixture cooks.
Arrowroot powder: the closest match
Arrowroot powder is a starch made from the arrowroot plant and behaves almost identically to cornstarch. Use it in a one-to-one ratio—if a recipe calls for 1 tablespoon of cornstarch, use 1 tablespoon of arrowroot powder. It thickens at the same temperature, produces a clear glossy finish, and doesn't leave a chalky taste.
The main difference is that arrowroot breaks down if you stir it too much after it thickens or if the mixture boils hard. This makes it better for delicate sauces that you'll serve when ready, like fruit coulis or custard sauce. For gravies and pie fillings that sit on the stove for a while, cornstarch holds up better. Arrowroot is also slightly more expensive and less common in grocery stores, so you may need to check the baking aisle or a natural foods section.
Potato starch: reliable and neutral
Potato starch is extracted from potatoes and works as a one-to-one replacement for cornstarch in almost every process. It thickens at the same temperature, produces a clear result, and has no flavor. You'll find it in the baking aisle or the international foods section of most grocery stores.
Potato starch is slightly more forgiving than arrowroot—it holds up better to extended cooking and stirring. This makes it the better choice for gravies, stews, and sauces that will simmer for several minutes. The texture is nearly identical to what you'd get with cornstarch, so there's no learning curve. One small note: potato starch can clump more easily than cornstarch if you dump it directly into hot liquid, so mix it with cold water first to make a slurry.
Tapioca starch: works but with texture differences
Tapioca starch comes from cassava root and thickens at roughly the same rate as cornstarch, so you can use it in a one-to-one ratio. It produces a clear, glossy finish and works well in pie fillings, fruit sauces, and gravies. Many cooks prefer it for fruit pies because it doesn't mask the fruit flavor.
The catch is texture: tapioca starch can create a slightly stringy or slippery mouthfeel in some sauces, especially if you stir it a lot. This is less noticeable in thick fillings and gravies than in thin sauces. If you're making a delicate pan sauce to pour over meat or fish, test it in a small batch first. Tapioca starch also breaks down if overcooked, so avoid letting it boil hard for extended periods.
All-purpose flour: works but needs adjustments
All-purpose flour thickens sauces and gravies, but it requires about twice as much as cornstarch. If a recipe calls for 1 tablespoon of cornstarch, use 2 tablespoons of flour. Flour also needs to cook longer—at least 1 to 2 minutes of simmering—to remove the raw flour taste, which cornstarch doesn't have.
Flour produces a slightly opaque, matte finish rather than the glossy clarity of cornstarch, so it's better suited to gravies and cream sauces where opacity doesn't matter. It also works well in baked goods where you're replacing cornstarch as a dry ingredient. The flavor is neutral if you cook it long enough, but undercooking leaves a starchy, chalky taste. Always mix flour with cold water or fat first to prevent lumps, then whisk it slowly into the hot liquid while stirring constantly.
Xanthan gum and gelatin: for cold applications
Xanthan gum is a thickener that works without heat, making it useful for cold sauces, puddings, and no-cook desserts where you can't use starch. Use about one-quarter the amount of cornstarch—so 1 teaspoon of xanthan gum replaces 4 teaspoons of cornstarch. It thickens when ready and produces a smooth, slightly slippery texture. Xanthan gum is common in gluten-free baking and health food stores, but it's expensive and can leave a slightly gummy mouthfeel if you use too much.
Gelatin also thickens without heat and works well in mousses, panna cotta, and chilled desserts. It requires blooming in cold water first, then dissolving in warm liquid. Gelatin produces a firm, jiggly texture rather than a smooth sauce, so it's better for set desserts than for pourable sauces. Neither xanthan gum nor gelatin works for hot gravies or sauces that need to stay pourable.
How to substitute cornstarch in specific recipes
The best substitute depends on what you're making. For gravies and meat sauces, use potato starch or tapioca starch in a one-to-one ratio and cook for at least 1 minute after adding it. For fruit pies and cobblers, tapioca starch or arrowroot powder work well and won't mask fruit flavor. For delicate sauces that you'll serve when ready, arrowroot powder is your best choice because it produces the clearest result and doesn't require extended cooking.
For cream sauces and béchamel, all-purpose flour works fine if you use twice as much and cook it longer. For cold desserts and puddings, xanthan gum or gelatin are your only options because they thicken without heat. For baked goods where cornstarch is a dry ingredient, use potato starch or tapioca starch in a one-to-one ratio, or use all-purpose flour at double the amount.
Common mistakes to avoid when substituting
The biggest mistake is not mixing the starch with cold water before adding it to hot liquid. Dumping dry starch directly into a hot sauce creates lumps that won't dissolve. Always make a slurry by whisking the starch with cold water until smooth, then slowly pour it into the simmering liquid while stirring constantly.
Another common error is not cooking the thickened sauce long enough. Cornstarch and most starches need at least 1 minute of simmering to fully thicken and to cook out any raw starch taste. If you remove the pan from heat too early, the sauce will be thin and chalky. Finally, don't over-stir after the sauce thickens, especially with arrowroot or tapioca starch—excessive stirring can break down the gel and make the sauce thin again.
Frequently Asked Questions
Can I use rice flour instead of cornstarch?
Rice flour can thicken sauces, but it produces a grainier texture than cornstarch and requires about twice as much. It's better suited to baked goods than to smooth sauces. If you use it, mix it with cold water first and cook for at least 2 minutes to remove the raw flour taste.
What if I'm making a sauce for someone with a corn allergy?
Arrowroot powder, potato starch, tapioca starch, and rice flour are all corn-free. Avoid all-purpose flour only if the person also has a wheat allergy. Xanthan gum is also corn-free and works for cold applications. Always check the label on packaged starches to confirm they were processed in a corn-free facility if cross-contamination is a concern.
Does the substitute change the flavor of the dish?
Arrowroot powder, potato starch, tapioca starch, and all-purpose flour are all neutral in flavor when cooked properly. Xanthan gum can leave a slightly gummy taste if you use too much. The main flavor difference comes from texture—tapioca starch can feel slightly slippery, and flour produces a matte finish rather than a glossy one, which some people perceive as a flavor difference.
How much potato starch do I need if the recipe calls for cornstarch?
Use potato starch in a one-to-one ratio—the same amount as cornstarch. If a recipe calls for 1 tablespoon of cornstarch, use 1 tablespoon of potato starch. Mix it with cold water first to prevent lumps, then add it to the hot liquid while stirring.
Can I use baking soda or baking powder to thicken a sauce?
No. Baking soda and baking powder are leavening agents that create bubbles in baked goods. They don't thicken liquids and will change the flavor and texture of a sauce. Stick to starches, flour, xanthan gum, or gelatin for thickening.