The best cornstarch substitutes depend on what you're cooking

Cornstarch thickens sauces, gravies, and pie fillings by absorbing liquid and turning it into a gel. If you don't have cornstarch on hand, potato starch, arrowroot powder, and tapioca starch work almost identically — they thicken at roughly the same temperature and won't change the flavor of your dish. For baking, the choice matters more because cornstarch affects texture differently than flour does. The substitute you pick depends on whether you're thickening a liquid or changing how a baked good feels in your mouth.

Most of these alternatives are one-to-one swaps by weight or volume, though a few need slight adjustments. Some work better hot, others work better cold. A few will change the final texture in ways you might actually prefer.

Key Takeaways

  • Potato starch, arrowroot powder, and tapioca starch thicken liquids the same way cornstarch does and can replace it in a 1:1 ratio in sauces and gravies.
  • All-purpose flour thickens but produces a cloudier result and requires about twice as much by volume as cornstarch.
  • Arrowroot powder works better than cornstarch in acidic dishes like fruit pies because it won't break down as the filling cools.
  • For baked goods like cakes and cookies, use half the amount of cornstarch as flour, or swap in potato starch at a 1:1 ratio for a lighter crumb.
  • when ready mashed potato flakes thicken sauces and add a subtle savory note, useful when you have nothing else in the pantry.

Potato starch for sauces, gravies, and pie fillings

Potato starch is the closest match to cornstarch. It thickens at the same temperature, produces a clear gel, and won't break down when you stir or reheat the dish. Use it in a 1:1 ratio — if a recipe calls for 1 tablespoon of cornstarch, use 1 tablespoon of potato starch instead.

Potato starch works in hot sauces, cold puddings, fruit pie fillings, and gravies. It has no flavor of its own, so it won't change the taste of what you're making. The main drawback is availability — it's less common in regular grocery stores than cornstarch, though most stores that stock baking supplies carry it. If you can't find it, arrowroot powder is the next best choice.

Arrowroot powder for acidic fillings and fruit pies

Arrowroot powder thickens like cornstarch but holds up better in acidic environments. If you're making a lemon meringue pie, cherry filling, or any dish with citrus or vinegar, arrowroot won't break down as the filling cools and sits. Cornstarch can thin out over time in acidic conditions, so arrowroot is the smarter choice for pies you're making ahead.

Use arrowroot in a 1:1 ratio. It produces a clear, glossy gel and has no taste. One difference: arrowroot thickens at a slightly lower temperature than cornstarch, so your sauce will set faster. If you're making a hot sauce that needs to stay pourable, watch it closely so it doesn't thicken more than you want.

Tapioca starch for a slightly chewy texture

Tapioca starch (also called tapioca flour) thickens at roughly the same rate as cornstarch and works in a 1:1 ratio. It produces a slightly more translucent gel and can give fillings a subtle chewiness that some people prefer — it's especially popular in fruit pies and Asian desserts.

Tapioca starch works well in hot and cold dishes. It won't break down when reheated. The texture it creates is a bit different from cornstarch — less firm, slightly more gel-like — so taste as you go if you're making something for the first time. It's widely available in grocery stores, often in the baking aisle or the international foods section.

All-purpose flour for thickening when you have nothing else

Flour thickens sauces and gravies but produces a cloudier result than cornstarch. Use about twice as much flour by volume — if a recipe calls for 1 tablespoon of cornstarch, use 2 tablespoons of flour instead. Flour also needs to cook longer (at least a minute or two) to lose its raw taste.

Flour works best in savory dishes like beef stew, chicken gravy, and brown sauces where a slightly opaque appearance is normal. It won't work well in fruit pies or clear sauces where you want the filling to shine through. Flour also contains gluten (unless you use a gluten-free blend), which can affect the texture of baked goods if you're substituting it for cornstarch in a cake or cookie recipe.

Cornstarch replacements in baking: cakes and cookies

In baked goods, cornstarch serves a different purpose — it reduces gluten development and creates a lighter, more tender crumb. If you're replacing cornstarch in a cake recipe, use potato starch in a 1:1 ratio. Potato starch will give you the same tender texture without changing the flavor.

You can also use arrowroot powder or tapioca starch at a 1:1 ratio. All three produce a softer cake than flour alone. If you're making a cookie recipe that calls for cornstarch, the same swaps work — the cookies will be slightly less crispy and more tender. Never use regular flour as a 1:1 replacement for cornstarch in baking; the results will be tougher and denser.

when ready mashed potato flakes as a last resort

If you have when ready mashed potato flakes in the pantry, they will thicken a sauce or gravy in a pinch. Use about 2 tablespoons of flakes for every 1 tablespoon of cornstarch called for. The flakes will absorb liquid and thicken the dish, though the texture will be slightly grainier than cornstarch would produce.

Potato flakes work best in savory dishes where a slightly thick, rustic texture fits — beef stew, chicken gravy, or vegetable soup. They add a subtle potato flavor, so they won't work in sweet dishes or anything where you want a neutral taste. This is a true emergency substitute, not a first choice, but it's worth knowing about if you're cooking without a full pantry.

Frequently Asked Questions

Can I use baking powder or baking soda instead of cornstarch?

No. Baking powder and baking soda are leavening agents that make things rise; they don't thicken liquids. Using them in place of cornstarch will change the chemistry of your recipe and likely ruin the dish. Stick to the starches listed above.

Does cornstarch replacement change the taste of the finished dish?

Potato starch, arrowroot powder, and tapioca starch have no flavor, so they won't change the taste. Flour adds a slightly wheaty note and works best in savory dishes. when ready potato flakes add a subtle potato flavor. For sweet dishes, use a neutral starch.

What if my sauce breaks or becomes lumpy after I add the substitute?

Lumps usually mean the starch didn't mix smoothly into the liquid. Mix your starch with a small amount of cold water or broth first to make a slurry, then stir it slowly into the hot sauce while whisking constantly. This prevents clumping and gives you a smooth result.

Can I use these substitutes in recipes that need to be frozen?

Potato starch, arrowroot powder, and tapioca starch all freeze well. Flour-thickened sauces can separate slightly when frozen and thawed, so if you're making something to freeze, use one of the starches instead. Thaw frozen sauces in the refrigerator overnight rather than at room temperature.

How much should I use if the recipe doesn't specify the amount of cornstarch?

For thickening a sauce or gravy, start with 1 tablespoon of starch per cup of liquid. Mix it with cold water first, then add it slowly while stirring. You can always add more if it's not thick enough, but you can't remove it once it's in. Taste and adjust until you reach the thickness you want.