Cornstarch substitutes that work in most recipes

If you have run out of cornstarch or need to avoid it, several common kitchen staples can thicken sauces, gravies, and soups just as well. The best choice depends on what you are making and what you have on hand. Potato starch, arrowroot powder, and tapioca starch all work nearly identically to cornstarch—they thicken at similar temperatures and create a clear, glossy finish. For baking, rice flour and all-purpose flour can replace cornstarch, though they behave differently and may change the texture of your final product.

The key difference between these substitutes is how much you need to use and how they behave when heated. Some thicken faster, some create a cloudier sauce, and some work better in cold dishes than hot ones. Knowing which substitute matches your recipe will save you from a lumpy sauce or a cake that does not rise properly.

Key Takeaways

  • Potato starch, arrowroot powder, and tapioca starch are one-to-one replacements for cornstarch in sauces and gravies.
  • All-purpose flour requires about twice as much as cornstarch and works best in gravies and stews, not clear sauces.
  • Rice flour and tapioca flour work in baking but may produce a slightly different texture than cornstarch would.
  • Xanthan gum thickens without heat and works well in cold sauces, but use only one-quarter the amount of cornstarch.

Potato starch and arrowroot powder for clear sauces

Potato starch and arrowroot powder are the closest matches to cornstarch. Both thicken at roughly the same temperature, create a glossy, transparent sauce, and do not leave a starchy taste. Use them in a one-to-one ratio: if a recipe calls for one tablespoon of cornstarch, use one tablespoon of potato starch or arrowroot powder instead.

Arrowroot powder works particularly well in acidic sauces (those with lemon juice or vinegar) because it does not break down the way cornstarch sometimes does. Potato starch is cheaper and easier to find in most grocery stores. Both work in soups, gravies, fruit fillings, and Asian stir-fry sauces. Mix either one with cold water to make a slurry before stirring it into hot liquid—this prevents lumps, just as you would with cornstarch.

Tapioca starch for puddings and pie fillings

Tapioca starch (also called tapioca flour) thickens reliably and creates a smooth, glossy texture. It works especially well in fruit pies, puddings, and custards. Use it in a one-to-one ratio with cornstarch. Tapioca starch can sometimes leave tiny translucent pearls in the finished dish if you do not mix it thoroughly, so stir well when you add it.

Tapioca starch holds up well to freezing and thawing, making it a good choice for pie fillings you plan to freeze. It also works in cold desserts without needing heat to thicken, though it thickens more fully once cooled. If you cannot find tapioca starch, tapioca flour (a slightly coarser version) will work, though you may need to strain the finished sauce to remove any grainy texture.

All-purpose flour for gravies and stews

All-purpose flour is the most accessible substitute if you have nothing else. It thickens effectively but creates a cloudier, less glossy sauce than cornstarch. Use twice as much flour as you would cornstarch—if a recipe calls for one tablespoon of cornstarch, use two tablespoons of flour. Flour also requires longer cooking (at least one minute of simmering) to remove the raw flour taste.

Flour works best in gravies, stews, and cream sauces where a slightly opaque appearance is normal. It does not work well in clear sauces or Asian dishes where you want a glossy, transparent finish. To avoid lumps, mix flour with cold water or broth to make a paste before stirring it into hot liquid. Flour-thickened sauces may separate or break if they sit too long or are reheated repeatedly, so use them soon after making.

Rice flour and other flours for baking

Rice flour can replace cornstarch in baking at a one-to-one ratio. It produces a slightly different crumb structure—often a bit more tender and less chewy than cornstarch would create. Rice flour works well in cookies, cakes, and pastries, though some bakers find it produces a slightly grainier texture if the flour is coarse. Look for finely milled rice flour for the smoothest results.

Tapioca flour also works in baking and creates a crispier, chewier texture than cornstarch. Potato starch can replace cornstarch in baked goods at a one-to-one ratio and produces results very similar to cornstarch. If you are baking a delicate cake or pastry where texture matters, test the substitute in a small batch first—different flours absorb moisture differently and may change how your recipe rises or browns.

Xanthan gum for cold sauces and dressings

Xanthan gum thickens without heat, making it useful for cold sauces, salad dressings, and gravies that you want to thicken after cooking. It is much more powerful than cornstarch—use only one-quarter teaspoon where you would use one tablespoon of cornstarch. Too much xanthan gum creates a slimy, unpleasant texture, so add it slowly and taste as you go.

Xanthan gum works well in vinaigrettes, mayonnaise-based dressings, and cold fruit sauces. It does not require cooking and does not cloud sauces. The downside is that it is more expensive than other substitutes and can be harder to find in regular grocery stores. It also has a slight aftertaste that some people notice, so it is not ideal for delicate sauces where cornstarch would be invisible.

Choosing the right substitute for your recipe

The best substitute depends on three things: what you are making, whether you need a clear or opaque result, and what you have available. For sauces and gravies where appearance does not matter much, all-purpose flour is the easiest choice. For clear sauces, fruit fillings, and Asian dishes, potato starch or arrowroot powder are your best bets. For baking, rice flour or tapioca flour will work, though the final texture may be slightly different.

If you use a substitute regularly, it is worth keeping a small container on hand. Potato starch and arrowroot powder are inexpensive and shelf-stable for years. Always mix your thickener with cold liquid before adding it to hot food—this step matters more with some substitutes than others and prevents lumps regardless of which one you choose.

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 do not thicken sauces or gravies. If you need to thicken a sauce, use one of the substitutes listed above. If you need a leavening agent for baking, baking soda and baking powder work, but they are not replacements for cornstarch in recipes that call for it as a thickener.

Will cornstarch substitutes change the taste of my recipe?

Potato starch, arrowroot powder, and tapioca starch are nearly flavorless and will not change the taste of your dish. All-purpose flour may leave a slight starchy taste if not cooked long enough. Rice flour and tapioca flour can add a subtle texture change but not a noticeable flavor. Xanthan gum has a slight aftertaste that some people detect in delicate sauces.

What if my sauce is too thin after using a substitute?

If your sauce did not thicken enough, make another slurry with cold water and your thickener, then stir it in slowly while simmering. Add a little at a time—it is easier to thicken a thin sauce than to thin a thick one. Let the sauce simmer for at least one minute after adding the thickener so it reaches full thickness.

Can I mix cornstarch substitutes together?

Yes. Mixing potato starch with all-purpose flour, for example, can give you the thickening power of flour with a slightly clearer finish. Start with a one-to-one ratio of each and adjust based on how thick you want the sauce. Mixing substitutes is useful when you want the benefits of more than one—like the clarity of potato starch with the stability of flour.