Cornstarch Substitute: 7 Thickeners and How Much to Use
Published · 4 min read
The easiest cornstarch substitute is all-purpose flour: 2 tablespoons for every 1 tablespoon of cornstarch. For a clear, glossy sauce or a gluten-free option, use arrowroot or potato starch 1:1.
Cornstarch substitutes (per 1 tbsp cornstarch)
| Substitute | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 tbsp | Cloudy sauce; simmer 2–3 min |
| Arrowroot | 1 tbsp | Glossy, gluten-free; add at the end, don’t boil long |
| Potato starch | 1 tbsp | Gluten-free; great for crispy coatings |
| Tapioca starch | 2 tbsp | Gluten-free; best for pies and fruit fillings |
| Rice flour | 2 tbsp | Gluten-free; good for frying |
| Xanthan gum | ¼ tsp | Very strong; whisk in slowly |
| Instant mashed potato flakes | 2 tbsp | Only for soups and stews |
How to thicken without lumps
- Mix the starch with an equal amount of cold water to make a slurry.
- Pour it into the simmering liquid while stirring.
- Simmer until the sauce coats a spoon: 1 minute for starches, 2–3 minutes for flour.
In a chicken stir-fry, cornstarch also coats the meat to keep it juicy; potato starch does the same job. See more swaps in our substitution chart.
Questions
Can I use flour instead of cornstarch?
Yes. Use 2 tablespoons of all-purpose flour for every 1 tablespoon of cornstarch, and simmer for 2–3 minutes so the sauce does not taste of raw flour.
What is the best gluten-free cornstarch substitute?
Arrowroot, potato starch and tapioca starch are all gluten-free and replace cornstarch about 1:1.
What can I use instead of cornstarch for crispy coating?
Potato starch or rice flour give the crispiest coating for frying. Use them 1:1.
