Best Substitute for Cornstarch

The best substitute for cornstarch depends on your recipe, but I often use flour, arrowroot, or tapioca starch for thickening sauces, soups, and desserts. These simple swaps work fast, are easy to find, and give smooth results without changing flavor.

When I run out of cornstarch in the middle of cooking, it used to ruin my plans. Gravy wouldn’t thicken, stir-fry sauces stayed watery, and desserts didn’t set properly. Over time, I tested different kitchen swaps and found several reliable options that work just as well.

In this guide, I’ll share 7 easy substitutes for cornstarch, when to use each one, how much to use, and the mistakes to avoid. Whether you’re cooking in the USA, UK, Canada, or Australia, these pantry-friendly alternatives will save your recipe.

Why You Might Need a Substitute for Cornstarch

I’ve seen many common reasons people search for a cornstarch alternative:

• You ran out of cornstarch
• You want gluten-free thickener options
• Corn allergy or corn-free diet
• You want healthier thickening agents
• You need a substitute for frying
• Sauce isn’t thickening properly
• Dessert filling won’t set

The good news? Your kitchen already has something that works.

1. All-Purpose Flour (Most Common Substitute)

Flour is my go-to when cornstarch is missing. It thickens sauces, gravies, soups, and casseroles well.

How to Substitute

Use 2 tablespoons flour for every 1 tablespoon cornstarch

Best For

• Gravy
• Cream sauces
• Soup thickening
• Stews
• Mac and cheese

How I Use It

I mix flour with cold water first to avoid lumps, then add it slowly while stirring.

Pros

• Easy to find
• Works in most recipes
• Neutral flavor

Cons

• Slightly cloudy finish
• Needs longer cooking time

Tip: Cook flour-based sauces for 2–3 minutes to remove raw taste.

2. Arrowroot Powder (Best Gluten-Free Option)

Arrowroot powder is one of my favorite cornstarch alternatives. It gives a smooth, glossy finish.

How to Substitute

Use 1 tablespoon arrowroot for 1 tablespoon cornstarch

Best For

• Stir-fry sauce
• Fruit fillings
• Pudding
• Pie glaze
• Clear sauces

Why I Like It

Arrowroot thickens at lower temperature and stays silky.

Avoid Using In

• Dairy-heavy sauces (can turn slimy)

“Cooking is about using what you have and making it work.” — Ina Garten

That’s exactly why arrowroot is a smart pantry backup.

3. Tapioca Starch (Best for Glossy Sauces)

Tapioca starch thickens quickly and gives a shiny finish.

How to Substitute

Use 2 tablespoons tapioca for 1 tablespoon cornstarch

Best For

• Pie filling
• Fruit sauces
• Pudding
• Bubble tea desserts
• Sweet sauces

What I Notice

Tapioca gives a slightly chewy texture, which works great in desserts.

Pros

• Gluten-free
• Smooth finish
• Freezer-friendly

Cons

• Can become stretchy if overused

4. Potato Starch (Fast Thickening Option)

Potato starch thickens faster than cornstarch. I use it when I need quick results.

How to Substitute

Use 1 tablespoon potato starch for 1 tablespoon cornstarch

Best For

• Gravy
• Pan sauces
• Fried coating
• Soup thickener

Important Tip

Add potato starch at the end of cooking. High heat can break it down.

Why It Works

It absorbs liquid quickly and creates a light texture.

5. Rice Flour (Best for Light Thickening)

Rice flour works well in sauces and is widely available.

How to Substitute

Use 2 tablespoons rice flour for 1 tablespoon cornstarch

Best For

• Asian sauces
• Soup
• Light gravy
• Batter for frying

My Experience

Rice flour keeps sauces smooth without heaviness.

Bonus

Great gluten-free alternative.

6. Xanthan Gum (Best Low-Carb Substitute)

If you follow keto or low-carb eating, xanthan gum works extremely well.

How to Substitute

Use ¼ teaspoon xanthan gum for 1 tablespoon cornstarch

Best For

• Salad dressing
• Sauce thickening
• Low-carb gravy
• Smoothies

Important Rule

Use very small amounts. Too much makes texture gummy.

“Good food is about balance, texture, and flavor.” — Gordon Ramsay

Xanthan gum helps balance texture without adding carbs.

7. Ground Flaxseed (Healthy Natural Thickener)

Flaxseed adds fiber while thickening sauces.

How to Substitute

Use 1 tablespoon ground flaxseed + 2 tablespoons water

Best For

• Smoothies
• Soup thickening
• Healthy sauces
• Vegan recipes

What I Like

It adds nutrition while thickening naturally.

Drawback

Slight nutty flavor

Quick Substitute Chart

Best Substitute for Different Recipes

Best for Sauce Thickening

• Arrowroot
• Potato starch
• Tapioca starch

Best for Gravy

• Flour
• Potato starch
• Rice flour

Best for Frying

• Rice flour
• Potato starch
• Tapioca starch

Best for Baking

• Tapioca starch
• Arrowroot
• Rice flour

Best Gluten-Free Substitute

• Arrowroot powder
• Tapioca starch
• Rice flour
• Potato starch

Common Mistakes to Avoid

I made these mistakes when I first replaced cornstarch:

Adding Powder Directly

Always mix with cold water first.

Using Too Much

Over-thickening ruins texture.

Boiling Too Long

Some substitutes break down under high heat.

Not Stirring Constantly

This creates lumps.

Customer Pain Points (And Solutions)

Problem: Sauce stays watery

Solution: Use potato starch or arrowroot.

Problem: Gravy becomes lumpy

Solution: Mix substitute with cold water first.

Problem: Texture turns gummy

Solution: Reduce amount, especially xanthan gum.

Problem: Flavor changes

Solution: Use arrowroot for neutral taste.

Problem: Fry coating not crispy

Solution: Use rice flour or potato starch.

How I Choose the Right Substitute

Here’s my simple rule:

• For gravy → flour
• For clear sauce → arrowroot
• For dessert → tapioca
• For gluten-free → rice flour
• For keto → xanthan gum
• For frying → potato starch

This saves time and avoids guesswork.

Expert Tip for Perfect Thickening

I always use the slurry method:

1. Mix substitute with cold water
2. Stir until smooth
3. Add slowly to hot liquid
4. Stir continuously
5. Simmer until thick

This gives smooth texture every time.

Real Cooking Example

Yesterday I made stir-fry sauce and had no cornstarch. I used arrowroot. The sauce thickened quickly and stayed glossy. No one noticed the difference.

That’s when I realized these swaps truly work.

Helpful Cooking Resource

For food thickening science and cooking techniques, I recommend checking this helpful guide from
the USDA food cooking basics

It explains how starch thickening works in simple terms.

Frequently Asked Questions

What is the best substitute for cornstarch?

Arrowroot powder is the best overall substitute. It thickens fast and keeps sauces smooth.

Can I use flour instead of cornstarch?

Yes. Use twice the amount of flour for similar thickness.

Which substitute is gluten-free?

Arrowroot, tapioca starch, rice flour, and potato starch.

What works best for frying?

Rice flour and potato starch give crispy coating.

Can baking powder replace cornstarch?

No. Baking powder does not thicken sauces.

Which substitute works for pudding?

Tapioca starch and arrowroot powder.

Can I skip cornstarch completely?

Yes. Use flour, arrowroot, or potato starch instead.

Which substitute is healthiest?

Ground flaxseed adds fiber and nutrients.

Final Thoughts

Running out of cornstarch doesn’t have to stop your cooking. I’ve used these 7 easy substitutes for cornstarch many times, and they work reliably in sauces, soups, desserts, and frying.

If you want the closest match, use arrowroot. If you need a pantry staple, choose flour. For glossy sauces, tapioca works great. Each option solves a different kitchen problem.

Once you try these swaps, you won’t worry about missing cornstarch again. Your sauces will thicken, your gravy will smooth out, and your recipes will stay on track every time.