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Cornstarch substitute

Cornstarch is a pure starch, so it thickens about twice as strongly as flour and turns sauces glossy rather than cloudy. Other pure starches swap evenly; flour needs double.

The recipe calls for

of cornstarch. Every swap below is sized for that amount.

  1. All-purpose flour

    Always on hand
    • 2 tbsp all-purpose flour

    Whisk into cold liquid or cook in fat first (a roux), then simmer at least 2–3 minutes.

    Best for: Gravy, stews, pan sauces. Sauce will be opaque.

  2. Arrowroot

    • 1 tbsp arrowroot powder

    Mix with cold water, stir in at the end and don’t boil hard or it thins out.

    Best for: Fruit sauces, glazes, acidic sauces. Clear and glossy; avoid with dairy.

  3. Potato starch

    • 1 tbsp potato starch

    Make a slurry with cold water and add near the end; it thickens fast.

    Best for: Soups, gravy, gluten-free baking.

  4. Tapioca starch

    • 2 tbsp tapioca starch

    Toss with fruit for pies, or slurry for sauces.

    Best for: Fruit pie fillings; freezes well.

Choosing the right swap

Flour is only about three-quarters starch, and the rest (protein) makes sauces opaque. That’s why you need twice as much and must cook it a few minutes longer to lose the raw taste.

Missing cornstarch? Ask about your dish

Tell us what you’re making and what you’re missing. You’ll get a swap sized for your dish and a note on how it will change the result.

0/600 · answers come from an AI model, so double-check anything safety-related with a thermometer.

Questions cooks ask

How much flour replaces 1 tablespoon of cornstarch?

Two tablespoons of all-purpose flour.

Why did my arrowroot sauce go thin?

Arrowroot breaks down with long, hard boiling and can go slimy with dairy. Add it at the end and heat only until thick.

Can I use cornstarch substitutes for frying coatings?

Potato starch is excellent for crisp coatings; flour gives a softer, browner crust.