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 when heated. If you don't have cornstarch on hand, potato starch, arrowroot powder, and tapioca starch work almost identically and produce the same texture. For baking, flour and other starches work but change the final result slightly — they may make baked goods less tender or add a slightly different flavor. The right substitute depends on whether you're thickening a liquid or baking a cake.

Most substitutes work at a one-to-one ratio, meaning you use the same amount as you would cornstarch. A few require slightly more or less. The key difference is how quickly they thicken and whether they hold up to long cooking or freezing.

Key Takeaways

  • Potato starch, arrowroot powder, and tapioca starch thicken liquids the same way cornstarch does and work at a one-to-one ratio.
  • Flour thickens but produces a cloudier sauce and requires about 1.5 times the amount of cornstarch you would use.
  • Arrowroot powder breaks down if cooked too long or frozen, so it works best in sauces you'll serve when ready.
  • Xanthan gum thickens without heat and works in very small amounts — typically one-quarter teaspoon per cup of liquid.
  • For baking, rice flour and tapioca flour are closer to cornstarch than wheat flour, but all three change texture slightly.

Potato starch and tapioca starch for sauces and gravies

Potato starch and tapioca starch are the closest replacements for cornstarch in savory cooking. Both thicken at the same temperature, produce a clear sauce, and work at a one-to-one ratio — use the same teaspoon or tablespoon amount you would cornstarch. They also hold up to freezing and reheating without breaking down, so they're safe for gravies you plan to store.

The main difference between them is texture. Tapioca starch produces a slightly glossier, more slippery sauce. Potato starch makes a thicker gel that's closer to what cornstarch produces. Both are widely available in grocery stores, usually in the baking aisle near cornstarch or in the international foods section.

Mix either starch with cold water before adding it to a hot liquid — this prevents lumps. Use a ratio of one part starch to two parts cold water, stir it into a smooth paste, then pour it slowly into your sauce while stirring.

Arrowroot powder for clear sauces that won't be frozen

Arrowroot powder thickens at a lower temperature than cornstarch, so sauces set faster. It produces a very clear, glossy result and works at a one-to-one ratio. If you're making a sauce you'll serve right away — like a pan sauce for meat or a fruit glaze — arrowroot is an excellent choice.

The catch is that arrowroot breaks down if you cook it too long or if you freeze and reheat it. Sauces thickened with arrowroot become thin and watery after a few days in the freezer. For gravies or sauces you plan to store, use potato starch or tapioca starch instead.

Like cornstarch, mix arrowroot with cold water first to avoid lumps. Add it near the end of cooking, stir well, and remove from heat as soon as the sauce thickens.

Wheat flour for thicker, cloudier sauces

All-purpose flour thickens liquids but produces a noticeably cloudier sauce than cornstarch. It also requires more of it — use about 1.5 to 2 tablespoons of flour for every 1 tablespoon of cornstarch. Flour works best in gravies and stews where a slightly opaque, rustic appearance is acceptable.

To use flour, make a roux first: melt butter or fat in a pan over medium heat, add the flour, and stir constantly for one to two minutes until it smells toasted. Then slowly add your liquid while whisking to prevent lumps. This method takes longer than mixing cornstarch with cold water, but it produces a more stable thickening that holds up to freezing and reheating.

Flour also adds a slightly wheaty flavor that cornstarch doesn't, which works in beef and chicken gravies but may be noticeable in delicate sauces or desserts.

Xanthan gum for thickening without heat

Xanthan gum is a thickener that works without cooking, making it useful for cold sauces, salad dressings, and smoothies. It works in tiny amounts — typically one-quarter teaspoon per cup of liquid — and produces a texture closer to cornstarch than flour does. Xanthan gum is sold in the baking aisle or online, often in the gluten-free section.

The drawback is that xanthan gum can create a slimy texture if you use too much, and it's harder to adjust the thickness once you've added it. Start with a very small amount, blend it in thoroughly, and wait a minute before adding more. It's best for sauces where you want a specific, controlled thickness rather than for gravies where you might adjust as you go.

Rice flour and tapioca flour for baking

In baking, cornstarch is often mixed with flour to make cakes and cookies more tender. If you're out of cornstarch, rice flour and tapioca flour are closer substitutes than wheat flour. Both are lighter and produce a more delicate crumb than all-purpose flour alone.

Use rice flour or tapioca flour at a one-to-one ratio to replace cornstarch in a recipe. The baked good will be slightly less tender than if you'd used cornstarch, but the difference is small. Tapioca flour produces a slightly chewier texture, while rice flour is closer to the original.

All-purpose flour also works but requires a different ratio — use about three-quarters of a cup of flour for every one cup of cornstarch called for — and the result will be noticeably less tender. Reserve wheat flour for baking only if you have nothing else.

Frequently Asked Questions

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

No. Baking soda and baking powder are leavening agents that make baked goods rise; they don't thicken liquids. Cornstarch is a thickener. Using them interchangeably will ruin the recipe.

What's the difference between cornstarch and corn flour?

Cornstarch is pure starch extracted from corn kernels. Corn flour is ground whole corn kernels and contains fiber, protein, and fat along with starch. They thicken differently and aren't interchangeable — cornstarch thickens faster and more reliably.

Will arrowroot work in a gravy I'm making for Thanksgiving?

Arrowroot works for gravy you'll serve when ready, but not if you're making it ahead or reheating it. Arrowroot breaks down when frozen and reheated. Use potato starch or tapioca starch instead if you need to prepare gravy in advance.

How much xanthan gum do I need to thicken a sauce?

Start with one-quarter teaspoon per cup of liquid, blend it in thoroughly with an immersion blender or whisk, and wait one minute. Add more in tiny pinches if needed. Too much xanthan gum creates a slimy, unpleasant texture, so it's better to start small.

Can I use when ready pudding mix to thicken a sauce?

when ready pudding mix contains sugar and flavorings along with thickener, so it will change the taste of your sauce. It works only if you want a sweet sauce — like a dessert topping — and you're willing to adjust the sugar in your recipe to account for the pudding mix's sweetness.