Cornstarch Substitute (7 Best Thickeners)

We’ve all been there, right? You’re in the middle of making a delicious gravy or a silky fruit pie filling, and then you realize your cornstarch container is empty. Don’t panic! As a seasoned food blogger and home cook for over 15 years, I’ve experimented with countless thickeners. My kitchen is my lab, and I’ve found reliable alternatives that will save your dish and keep that perfect texture. You don’t need to run to the store.

This guide will walk you through my top seven cornstarch substitutes. Each option has its unique strengths and ideal uses, ensuring you can achieve that desired consistency in almost any recipe, from savory stews to sweet custards. Let’s get cooking!

Top Substitutes for Cornstarch

1. All-Purpose Flour

Swap ratio: 2 tablespoons flour for every 1 tablespoon cornstarch

Best for: Gravies, stews, creamy sauces, casseroles

This is a classic thickener. You will need to cook it longer, usually for 5 to 10 minutes, to remove any raw flour taste. Always make a slurry first with cold liquid before adding it to hot dishes to prevent lumps. It creates an opaque, hearty finish.

Pros:

• Commonly available and inexpensive
• Reliable thickening power
• Adds body to sauces

Cons:

• Not gluten-free
• Needs longer cooking time
• Can make dishes cloudy

2. Arrowroot Powder

Swap ratio: 1 teaspoon arrowroot for every 1 teaspoon cornstarch (1:1)

Best for: Fruit pies, clear sauces, glazes, acidic dishes

Arrowroot powder is a fantastic gluten-free alternative that provides a glossy, clear finish, perfect for fruit fillings and delicate sauces. It’s best added at the very end of cooking, as prolonged heat can break down its thickening power and make it thin out.

Pros:

• Gluten-free
• Produces a clear, glossy finish
• No raw taste

Cons:

• More expensive than flour
• Loses thickening power if overcooked
• Can become slimy if overused

3. Tapioca Starch

Swap ratio: 2 teaspoons tapioca for every 1 teaspoon cornstarch

Best for: Fruit pies, custards, puddings, gluten-free baking

Another excellent gluten-free option, tapioca starch creates a chewy, glossy texture. It’s particularly good in fruit fillings where it helps prevent weeping and maintains its integrity through freezing and thawing better than cornstarch. It requires gentle cooking to avoid a stringy texture.

Pros:

• Gluten-free
• Good for freezing and thawing
• Adds a pleasant chewy texture

Cons:

• Can become stringy if overused or overcooked
• Less common in some pantries
• Requires a slightly higher ratio

4. Potato Starch

Swap ratio: 1 teaspoon potato starch for every 1 teaspoon cornstarch (1:1)

Best for: Soups, gravies, gluten-free baking, Asian stir-fries

Potato starch is a wonderful gluten-free thickener that yields a very clear and glossy sauce. Like arrowroot, it’s sensitive to high heat, so I always recommend whisking it into a cold liquid slurry and adding it towards the end of your cooking process to maintain its potency.

Pros:

• Gluten-free
• Creates a very clear finish
• Neutral flavor

Cons:

• Sensitive to high heat
• Can become gummy if overused
• Less stable for prolonged cooking

5. Rice Flour

Swap ratio: 2 tablespoons rice flour for every 1 tablespoon cornstarch

Best for: Asian dishes, gluten-free baking, light sauces

Rice flour is a versatile gluten-free choice, especially useful for delicate sauces where you desire a smooth, light texture. It produces a slightly less translucent finish than arrowroot or potato starch, but it’s still very appealing. Ensure it’s cooked thoroughly to avoid a gritty mouthfeel.

Pros:

• Gluten-free
• Mild flavor profile
• Good for delicate sauces

Cons:

• Can be gritty if not cooked thoroughly
• Not as widely available as all-purpose flour
• Requires a higher ratio

6. Xanthan Gum

Swap ratio: 1/8 teaspoon xanthan gum for every 1 tablespoon cornstarch

Best for: Salad dressings, gravies, gluten-free baking, molecular gastronomy

Xanthan gum is an incredibly powerful, gluten-free thickener. A tiny amount goes a very long way, so use it sparingly. Sprinkle it directly into liquids while whisking vigorously to prevent any clumps. It provides a smooth, non-starchy texture and works well in cold applications.

Pros:

• Extremely potent, very little needed
• Gluten-free
• Works in cold liquids

Cons:

• Very easy to overdo, leading to a slimy texture
• More expensive and specialized
• Requires careful measurement

7. Ground Flaxseed or Chia Seeds

Swap ratio: 1 tablespoon ground flaxseed + 3 tablespoons water for 1 tablespoon cornstarch slurry

Best for: Soups, stews, vegan baking (as an egg replacer too)

This is a natural, fiber-rich, and gluten-free option. Mix ground flaxseed with water and let it sit for about 5 minutes to form a gel before adding it to your dish. It will add a slightly nutty flavor and some texture, so it’s best for heartier dishes where these characteristics are welcome.

Pros:

• Nutritious and high in fiber
• Gluten-free and vegan
• Adds a natural, rustic thickness

Cons:

• Adds color and noticeable texture
• Imparts a distinct nutty flavor
• Not ideal for clear or delicate sauces

When to Use the Real Thing

Sometimes, cornstarch is simply the best tool for the job. Certain Asian stir-fries rely on its unique crispness and clear finish. If you’re making a classic lemon meringue pie filling, cornstarch provides that specific glossy, firm set without cloudiness. For delicate fruit tarts where clarity and a clean mouthfeel are paramount, investing in a fresh box of cornstarch is often worth it. It’s inexpensive and readily available for a reason. Don’t compromise on texture or appearance if the recipe specifically calls for its unique properties and you have the time to grab it.

Common Mistakes to Avoid

• Adding powder directly to hot liquid without making a slurry first, leading to lumps.
• Overcooking starches like arrowroot or potato starch, which can break down their thickening power.
• Using too much thickener, resulting in a gummy or overly stiff consistency.
• Not cooking flour-based thickeners long enough, leaving a raw flour taste in the dish.

Frequently Asked Questions

Can I use baking soda or baking powder as a cornstarch substitute?

No, baking soda and baking powder are leavening agents used to make baked goods rise. They have no thickening properties and will not work as a cornstarch substitute.

How do I make a cornstarch slurry?

To make a slurry, whisk together equal parts cornstarch and cold liquid (usually water or broth) until smooth. This simple step prevents lumps when added to hot liquids.

Which cornstarch substitute is best for gravies?

All-purpose flour is excellent for gravies, providing an opaque, rich texture. Potato starch or rice flour also work well for a clearer finish if you prefer that.

What’s the best gluten-free cornstarch substitute?

Arrowroot powder is my top recommendation for a gluten-free 1:1 swap. Tapioca starch and potato starch are also great options, depending on the specific dish you are making.

Can I use cornstarch to thicken cold liquids?

Cornstarch needs heat to activate its thickening properties, so it’s generally not effective for cold liquids. For cold thickening, xanthan gum is a much better choice.

Will these substitutes change the flavor of my dish?

Most starches like arrowroot, tapioca, and potato starch have very neutral flavors. Flour needs to be cooked out to avoid a raw taste. Ground flaxseed will add a slightly nutty flavor and texture.