8 Cornstarch Substitutes (What Works Best?)

Cornstarch is a powerhouse ingredient in cooking and baking because it acts as a thickener, stabilizer, and tenderizer depending on the recipe. It’s well worth keeping a tub around because you’ll never know when you’ll need it. In case you don’t have any handy, be sure to try out any of these cornstarch substitutes.

Here are 8 substitutes for cornstarch.

1. Potato Starch

Potato starch is one of the best cornstarch substitutes around when it comes to thickening and breading. It’s made from crushed potatoes and is free of gluten, which is why it’s a popular ingredient in gluten-free baking and cooking.

Can I Use Potato Starch Instead of Cornstarch?

Yes, you can definitely use potato starch as a cornstarch substitute. Potato starch is an excellent thickening agent, however, it does thicken sauces more quickly than cornstarch does, especially when heat is applied. It’s mostly flavorless though, so you can incorporate it into most recipes without any problems.

Potatoes contain resistant starch, which does not spike blood sugar levels as quickly as simple carbohydrates and can even improve digestion and insulin sensitivity. Potatoes have also been shown to help protect you from certain diseases like cancer thanks to their high antioxidant content. Potato flesh contains anthocyanins, a type of antioxidant that has been found to slow the growth of cancer cells.

Best for: baking, cooking, savory recipes, breading, soups, sauces, puddings, pie fillings

How to Substitute Potato Starch for Cornstarch

Substitute 1 teaspoon of cornstarch with 1 teaspoon of potato starch in a 1:1 ratio.

Potato starch requires less time than cornstarch to thicken sauces. This means less time on the heat, especially at high temperatures. You may opt to add in the potato starch at a later time in the recipe compared to cornstarch so as not to make the sauce too thick.

2. Rice Flour

Rice flour is another gluten-free cornstarch substitute that’s often used in Asian cuisine for use in soups, desserts, pastries, and rice noodles. It’s typically used as a thickener in recipes, and is particularly useful in clear soups.

Can I Use Rice Flour Instead of Cornstarch?

Yes, you can. In fact, rice flour works great as a substitute for cornstarch especially for savory recipes such as tempura batter or chicken soup. It does have a mild flavor to it, so it can affect the overall flavor of your recipe if used in large amounts.

Rice flour is said to be a healthier alternative to regular white flour because it contains nutrients that offer a multitude of health benefits. Rice flour contains choline, an essential nutrient that enables the liver to purge harmful LDL cholesterol from the bloodstream. There is also evidence that rice flour may help relieve inflammation in the body, which is one of the leading risk factors for diseases such as autoimmune disorders, cancer, and cardiovascular diseases.

Best for: baking, cooking, savory recipes, breading, soups, sauces, puddings, pie fillings

How to Substitute Rice Flour for Cornstarch

Substitute 1 teaspoon of cornstarch with 2 teaspoons of potato starch in a 1:2 ratio.

For thickening purposes, you can dissolve some rice flour in hot or cold water until it forms a paste. Once you have the paste, you can then add this to your sauce or soup to avoid clumping.

Be sure to use fine-milled white rice flour for this, as some other varieties of rice flour can turn out grainy. Fine-milled white rice flour will result in a smoother, less gritty texture to your recipe.

3. All-Purpose Flour

All-purpose flour is one of the best options you can use as a cornstarch substitute because it goes with practically everything and it behaves very similarly to cornstarch. You see it all the time, but did you know all-purpose flour can be used in place of cornstarch?

Can I Use All-Purpose Flour Instead of Cornstarch?

Definitely.! When used as a cornstarch substitute, all-purpose flour helps to thicken stews, soups, gravies, and sauces. It does have a slightly different effect on liquids in comparison to cornstarch because of its chemical composition, so keep this in mind when tweaking your recipe. Using all-purpose flour will result in a thicker, more opaque consistency, while a sauce thickened with cornstarch will be slightly more translucent. It also works great for batter-fried foods, though it won’t be as thin or crisp as a cornstarch coating.

It’s well known that foods that are less processed tend to be better for one’s health because most of its dietary fiber and nutrients are still intact. All-purpose flour, unfortunately, is highly processed and is not necessarily the healthiest option when it comes to finding a cornstarch substitution. It has a high score on the glycemic index, which means it does spike blood sugar quite significantly, which is why it’s best to limit its consumption when possible.

Best for: baking, cooking, sweet and savory recipes, breading, soups, sauces, puddings, pie fillings

How to Substitute All-Purpose Flour for Cornstarch

Substitute 1 teaspoon of cornstarch with 2 teaspoons of all-purpose in a 1:2 ratio.

For thickening purposes, you may opt to make a paste of all-purpose flour with hot or cold water before adding it to your recipe. For more depth of flavor, make a roux with all-purpose flour by cooking the flour in some butter first. This will help caramelize the all-purpose flour and butter together to reduce the raw flour taste.

4. Tapioca Flour

If you’re looking for something plant-based and gluten-free, tapioca flour is a great option to consider. It has a natural sweetness to it that works quite well with many sweet and savory recipes.

Can I Use Tapioca Flour Instead of Cornstarch?

Definitely! Tapioca flour is an effective thickening agent that’s quite popular in the baking world for use in sweet puddings and glazes. It’s also quite popular in cooking as a way to add a natural sweetener to soups and sauces in addition to being used as a thickening agent.

Tapioca flour is high in carbohydrates since it is made from cassava root, but being a tube flour, that means it is also nut-free, grain-free and gluten-free. Those with gluten intolerances or celiac disease can benefit from using tapioca flour as a healthier alternative because it works well in most recipes as an alternative to white flour and cornstarch.

Best for: baking, desserts savory recipes, glazes, soups, sauces, fruit preserves, jams pie fillings

How to Substitute Tapioca Flour for Cornstarch

Substitute 1 teaspoon of cornstarch with 2 teaspoons of tapioca flour in a 1:2 ratio.

Keep a close eye on whatever it is you’re cooking because tapioca flour can turn gummy if it’s overcooked. Also, watch out for bubbles, caramelization, or excess moisture in your baked goods because tapioca flour can ‘break’ your mixture if the balance of ingredients is out of proportion due to the cornstarch substitution.

5. Arrowroot Flour

If you’re looking for a cornstarch substitute that contains a good amount of fiber, arrowroot flour is an option worth considering. It’s extracted from the roots of the Maranta arundinacea plant and is often used in desserts because it bakes very well.

Can I Use Arrowroot Flour Instead of Cornstarch?

Yes, definitely. Arrowroot flour can be used as a thickener for clear liquids such as soups or glazes because it is mostly translucent and even has a slight shine to it. This is in contrast to other cornstarch substitutes that actually make your recipes appear creamier or more opaque.

Arrowroot flour is said to be the preferred option for those with digestive disorders because it’s much easier on the stomach compared to similar alternatives. It contains a good amount of dietary fiber compared to starchy foods like potatoes, while offering up a decent amount of essential vitamins and minerals like potassium, iron, and B-complex vitamins.

Best for: baking, desserts, savory recipes, glazes, soups, sauces, fruit preserves, jams, pie fillings

How to Substitute Arrowroot Flour for Cornstarch

Substitute 1 teaspoon of cornstarch with 2 teaspoons of arrowroot flour in a 1:2 ratio.

Arrowroot flour is a bit tricky to work with, particularly when high heat is applied to it. The longer you cook it, the more likely it will fail and thin out the mixture rather than thicken it. It is for this reason that arrowroot flour, when used as a cornstarch substitute, is best used for baking.

For best results, dissolve the arrowroot flour in cold water first before mixing it in with the rest of your recipe. When following this method, be sure to adjust the other liquids in your recipe to account for the cold water used to dissolve the arrowroot flour.

6. Xanthan Gum

Xanthan gum is in plenty of recipes, both sweet and savory. It’s a popular thickening agent that’s quite shelf stable, so it makes sense that it’s in a lot of packaged commercial goods as well.

Can I Use Xanthan Gum Instead of Cornstarch?

Yes, you can use xanthan gum in place of cornstarch. In fact, xanthan gum is derived from cornstarch, so it’s no surprise that it works in a similar way. It’s an excellent thickening agent even without heat, and is often used in gluten-free recipes to mimic the effect of wheat flour on dough.

Xanthan gum may help lower blood sugar levels or at least make it more stable. This is because xanthan gum absorbs moisture during digestion, forming a gel, thereby controlling how much sugar enters the bloodstream. In addition to regulating blood sugar, xanthan gum has also been found to promote regularity and relieve constipation.

Best for: baking, desserts, savory recipes, soups, sauces, fruit preserves, jams, pie fillings

How to Substitute Xanthan Gum for Cornstarch

Substitute 1 teaspoon of cornstarch with 1 teaspoon of xanthan gum in a 1:1 ratio.

A little goes a long way with xanthan gum. You won’t need much at all to thicken the mixture by a lot, especially since the texture can end up slimy or gummy when you add too much.

You may want to start with a ratio of 1 teaspoon of cornstarch to ½ teaspoon of xanthan gum. Add more if necessary.

7. Guar Gum

Similar to xanthan gum, guar gum is another strong thickener that’s relatively shelf stable, hence, it is a popular addition to many packaged commercial goods. It’s made from the gum-containing tissue inside cluster bean seeds and comes in a fine, whitish powder.

Can I Use Guar Gum Instead of Cornstarch?

You bet! Guar gum, like xanthan gum, is considered a strong thickener and should be incorporated carefully and gradually since a little goes a long way. It’s excellent for thickening, emulsifying, and stabilizing recipes.

If you intend on freezing your food after cooking or baking, guar gum is a great cornstarch substitute because it’s known to help prevent ice crystals from forming.

Guar gum is a common food additive and dietary supplement that can potentially help with digestion and regularity due to its gel-forming nature. However, like xanthan gum, guar gum in large doses have also been linked to side effects such as GI obstruction, abdominal cramps, and abdominal gas.

Best for: baking, desserts, savory recipes, soups, sauces, fruit preserves, jams, pie fillings

How to Substitute Guar Gum for Cornstarch

Substitute 1 teaspoon of cornstarch with 1 teaspoon of guar gum in a 1:1 ratio.

8. Psyllium Husk

Psyllium husk is a non-digestible carbohydrate that’s typically used to promote regularity. It’s a water loving substance, so it absorbs moisture well and forms into a gel when soaked in water.

Can I Use Psyllium Husk Instead of Cornstarch?

Definitely! Psyllium husk can work as a thickener for recipes, although not in the same way that cornstarch does. Psyllium husk turns into a gel once soaked in liquid, so it’s great for foods that hold their structure such as muffins and cookies. It’s not as good in soups and sauces due to the fact that it can turn liquids into semi-solids or gels.

Psyllium husk is a form of fiber that’s made from ispaghula plant seeds. It forms a gel when soaked in moisture, which is why it is often used to promote regularity and relieve constipation. It has been shown to have some uses in lowering blood cholesterol as well as maintaining healthy blood sugar levels.

Best for: baking, desserts, savory recipes, soups, sauces, fruit preserves, jams, pie fillings

How to Substitute Psyllium Husk for Cornstarch

Substitute 1 teaspoon of cornstarch with 1 teaspoon of psyllium husk in a 1:1 ratio.

Keep in mind that psyllium husk will absorb a lot of the liquid in your recipe and form a gel. You can increase your liquid ingredients by ½-1 teaspoon to ensure that your finished product will not be too dry or firm.