Cornstarch substitutes that work in most recipes
The best replacement depends on what you're making. Arrowroot powder works one-to-one in almost any recipe—sauces, gravies, puddings, baked goods. Tapioca starch does the same, though it can leave a slightly grainy texture if you don't cook it long enough. Potato starch thickens quickly and works well in sauces and soups. Rice flour thickens more slowly but produces a clearer sauce. All of these are starches, so they behave similarly to cornstarch: they thicken when heated, then thin again if you overheat them.
If you're out of all starches, flour works but you need about 2 tablespoons of flour for every 1 tablespoon of cornstarch, and you must cook it longer to remove the raw flour taste. Xanthan gum is much stronger—use one-quarter the amount of cornstarch—and works without cooking, which makes it useful for cold sauces or puddings.
Key Takeaways
- Arrowroot powder and tapioca starch replace cornstarch one-to-one in sauces, gravies, and baked goods.
- Potato starch thickens quickly and works well in soups and sauces; rice flour produces a clearer result but thickens more slowly.
- Regular flour works but requires twice the amount and longer cooking time to eliminate the raw flour taste.
- Xanthan gum thickens without heat and uses only one-quarter the amount, making it ideal for cold sauces or no-cook puddings.
- The best choice depends on your recipe's texture and cooking method—starches work in hot dishes, xanthan gum in cold ones.
Arrowroot powder for sauces and gravies
Arrowroot is a starch extracted 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. It dissolves smoothly into cold liquid before heating, just like cornstarch, and produces a clear, glossy sauce.
Arrowroot has one advantage: it doesn't break down as easily at high heat, so it's slightly more forgiving if you boil a sauce longer than intended. It also works in baked goods, though some bakers report it can make cakes slightly denser than cornstarch would. For gravies, sauces, and puddings, it's the closest match.
Tapioca starch for thickening without cloudiness
Tapioca starch comes from cassava root and thickens at a similar rate to cornstarch. Use it one-to-one in sauces, gravies, and soups. The main difference is texture: if you don't cook it long enough or stir it thoroughly, tapioca can feel slightly grainy or leave small translucent pearls in the sauce. Cooking it for a full minute after it reaches a boil usually prevents this.
Tapioca starch produces a very clear, glossy sauce, which makes it popular for fruit pie fillings and Asian sauces. If you're making something where appearance matters—a shiny glaze or a clear sauce—tapioca often gives a better result than cornstarch.
Potato starch for fast thickening
Potato starch thickens faster than cornstarch and at a lower temperature, which can be helpful if you're working with delicate ingredients that break down easily. Use it one-to-one, but watch carefully—it reaches full thickness quickly, sometimes before you expect it. Stir constantly once you add it.
Potato starch works well in soups, sauces, and gravies. It produces a slightly opaque sauce rather than a glossy one, so it's less ideal if you want a shiny glaze. It also breaks down more easily if you overheat it, so avoid boiling sauces made with potato starch for extended periods.
Rice flour for a lighter thickening effect
Rice flour thickens more slowly and gently than cornstarch, which makes it useful when you want a sauce that's thickened but still pourable. Use about 1.5 tablespoons of rice flour for every 1 tablespoon of cornstarch. It works best in soups, light sauces, and Asian dishes where a delicate texture is preferred.
Rice flour produces a slightly opaque sauce and can leave a faint grain if not cooked long enough. It's also a common ingredient in many cuisines, so you may already have it on hand. For baking, rice flour behaves differently from cornstarch and isn't a reliable substitute in cakes or pastries.
Regular flour when starches aren't available
All-purpose flour thickens, but it requires about twice the amount: use 2 tablespoons of flour for every 1 tablespoon of cornstarch. You must also cook it longer—at least 1 to 2 minutes after the liquid reaches a boil—to cook out the raw flour taste. If you skip this step, your sauce will taste floury and unfinished.
Flour produces an opaque sauce and works best in gravies and hearty soups where appearance is less important. It's not reliable in baked goods as a cornstarch replacement because flour contains gluten and behaves very differently in doughs and batters. For sauces and gravies only, flour is a workable emergency option.
Xanthan gum for cold sauces and no-cook recipes
Xanthan gum is a thickener that works without heat, which makes it the only option for cold sauces, puddings, or salad dressings. Use only one-quarter the amount of cornstarch: if a recipe calls for 1 tablespoon of cornstarch, use about 1/4 teaspoon of xanthan gum. It thickens when ready and doesn't require cooking.
Xanthan gum is much stronger than starch, so measure carefully—too much creates a slimy texture. It works in cold puddings, smoothies, and no-cook sauces. For hot dishes, it's unnecessary since heat-based starches work better and are cheaper. Xanthan gum is often found in the baking aisle or in gluten-free sections of grocery stores.
Frequently Asked Questions
Can I use cornstarch substitutes in pie filling?
Yes. Tapioca starch and arrowroot both work one-to-one and produce clear, glossy fillings. Potato starch works but produces a slightly opaque result. Avoid xanthan gum in hot pie fillings—it's designed for cold sauces. Regular flour works but requires twice the amount and produces a cloudier filling.
What's the best substitute for cornstarch in gravy?
Arrowroot powder is the closest match—use it one-to-one and it produces a smooth, glossy gravy. Tapioca starch and potato starch also work well one-to-one. Regular flour works in a pinch but requires 2 tablespoons per 1 tablespoon of cornstarch and longer cooking time.
Do cornstarch substitutes work the same in baking?
Arrowroot and tapioca starch work similarly to cornstarch in baked goods, though results vary slightly by recipe. Potato starch and rice flour behave differently and aren't reliable substitutes in cakes or pastries. Regular flour is not a substitute in baking because it contains gluten and changes the texture of the final product.
Can I use xanthan gum in hot sauces?
Xanthan gum thickens in hot sauces, but it's unnecessary and more expensive than starch-based options. Use arrowroot, tapioca, or potato starch for hot sauces instead. Xanthan gum is most useful for cold sauces, puddings, and dressings where heat isn't available to thicken.
What if my sauce is too thick after using a substitute?
Starch-based sauces thin when you add more liquid and reheat them. Xanthan gum sauces don't thin easily—if you use too much, you may need to start over. Always start with slightly less thickener than you think you need, since you can always add more but can't easily remove it.