This pantry staple is famous for thickening sauces and stews without changing the flavor. It's an essential ingredient you should always have on hand. But if or when you don't have any cornstarch (it's bound to happen) refer to this guide for the best cornstarch substitutes to use in a pinch.
What Is Cornstarch and What Is It Used For?
Cornstarch is made from the endosperm found at the center of a corn kernel. The starches inside the endosperm are removed, rinsed, dried, and then milled into a fine powder, leaving us with cornstarch as we know it. It's not to be confused with corn flour, which is made from whole kernels.
This chalky, white powder can be used in many ways, making it an absolute must-have in the kitchen and beyond. Most commonly, however, it's used as a thickener in sauces, stews, and custards. It makes a great thickening agent because it's made up of a long chain of starch molecules that unravel and swell when heated in the presence of moisture.
5 Best Cornstarch Substitutes
If cornstarch is well-loved in your kitchen, you're bound to run out from time to time. Here are five of the best cornstarch substitutes for all your thickening needs.
1. All-Purpose Flour
Yep, that's right — all-purpose flour is a very stable thickener. Although it won't produce the same glossy shine as cornstarch, it'll get the job done in a pinch. All-purpose flour contains about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to substitute two tablespoons of all-purpose flour.
2. Arrowroot Powder
If you happen to have this starch on hand, you're in luck: It has the same thickening power as cornstarch, and it creates a beautiful, shiny sauce. But one caveat about arrowroot — it doesn't hold or reheat well, so it's best to use this option when you'll be serving your dish immediately. Substitute one tablespoon of arrowroot powder for one tablespoon of cornstarch.
3. Potato Starch
Like arrowroot, this starch is a strong thickener, but it doesn't last long after cooking, so you'll want to eat whatever you're cooking as soon as possible. Potato starch also has the same thickening power as cornstarch, so you don't have to change the measurement. Substitute one tablespoon of potato starch for one tablespoon of cornstarch.
4. Rice Flour
Like all-purpose flour, rice flour has half the thickening power of cornstarch, so you're going to want to use two tablespoons of rice flour for every one tablespoon of cornstarch called for. It's also colorless when added to recipes, making it great for use in clear liquids.
5. Tapioca Starch
Tapioca is a flavorless ingredient that is extracted from cassava, a root vegetable found throughout South America. It doesn't have quite the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to use two tablespoons of tapioca starch. You'll want to avoid boiling tapioca starch as this can cause the thickened liquid to become stringy.
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FAQs
Nearly identical in texture and with a similarly neutral flavor, potato starch is one of the best cornstarch substitutes. It's a wonderful thickener for sauces and works just as well in baked goods, like shortbread.
What is a good substitute for cornstarch in baking? ›
Nearly identical in texture and with a similarly neutral flavor, potato starch is one of the best cornstarch substitutes. It's a wonderful thickener for sauces and works just as well in baked goods, like shortbread.
How to make a sauce thicker without cornstarch? ›
1. All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.
Which starch is best for thickening? ›
Cornstarch. Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products. Commercial cornstarch is made by soaking maize in water containing sulphur dioxide.
Is cornstarch better than all-purpose flour? ›
Cornstarch is a pure carbohydrate, but flour has more nutrients. Cornstarch is a common ingredient in a wide variety of foods and beverages. It's used by home cooks and in commercial settings. Cornstarch is not a very nutrient-rich food, though, so it's an open question whether or not cornstarch is bad for you.
Is cornstarch necessary in baking? ›
Cornstarch not only acts as a thickening agent, but it can also be used in baked goods like cookies, brownies and cakes. If you're searching for more structure in your favorite dessert recipe, then cornstarch might be just the ingredient you need!
Can I use almond flour instead of cornstarch? ›
Almond Flour – This low carb, gluten-free flour works for adding bulk when recipes call for cornstarch. Start with substituting 1 tablespoon of almond flour for every tablespoon of cornstarch.
What is the healthiest thickening agent? ›
Easy-to-access alternatives are wheat flour, arrowroot flour, and rice flour. These are good alternatives to cornstarch because they are more nutritious and contain fewer carbohydrates and calories. Xanthan and guar gum are much stronger thickeners than cornstarch, but they can be harder to obtain and use.
What thickens better than cornstarch? ›
Glucomannan
It's a far more powerful thickening agent by amount, so use about half the amount of glucomannan as you would cornstarch. About one teaspoon to every cup of liquid is a common suggestion. Since glucomannan tends to clump in high heat, mix it with cold water before adding it to your dish.
What is the best starch for baking? ›
Organic Corn Starch
It is a preferred ingredient for cooking and baking because it thickens at lower temperatures compared to flour, and results in a silky texture without imparting any taste or hue to the dish.
Good news: Cornstarch is one of those baking staples that can last for years and doesn't really expire. If cornstarch does go bad, it's usually because moisture or pests have been able to get to it—and you'll notice it immediately. It may have an off taste or flavor (think sour or "funky"), or an off color.
What is a substitute for cornstarch in pie filling? ›
All-purpose flour is an easy substitute for cornstarch; in fact you may see recipes for thickening pie fillings or soups with either. You'll need 2 tablespoons of flour for every 1 tablespoon of cornstarch in a recipe.
Does flour expire? ›
The rule of thumb here is the more protein, the lower the shelf life. For low-protein types of flour, like all-purpose or cake flour, you have about a year from the date of purchase to use it. For higher protein varieties, like bread flour, the clock runs out quicker; you'll get about nine months.
Can I use baking powder instead of cornstarch? ›
Now, going the other way is a no-go. Even though baking powder does contain cornstarch, it also includes other ingredients that can affect the taste of your dish. If you try using it as a thickener, you might end up with a slightly sour or bitter taste in your sauces or fillings.
Can I substitute cornstarch for plain flour? ›
It's easy to substitute cornstarch for flour when your recipe calls for a thickener (as in gravy, sauce, or pie) or a coating for fried foods. Whether you don't have flour on hand or are looking for gluten-free alternatives, cornstarch has a similar effect in these cooking applications.
Can I use cream of tartar instead of cornstarch? ›
No. Cornstarch is a starch used for thickening, while cream of tartar is an acid used for leavening, stabilizing, and preventing crystallization. They play totally different roles in baking and are not considered substitutes for one another.
Can I use cornmeal instead of cornstarch? ›
Cornstarch, corn flour, and cornmeal are all made from the same ingredient, but generally, you should not interchangeably use these products. One exception is substituting corn flour for cornmeal in chess pie filling. In baking, corn flour and cornmeal will yield different textures for the finished bread or cake.
