A sauce is already simmering, the filling is mixed, or the chicken is ready for its coating when you discover the cornstarch container is empty. That doesn’t mean dinner has to stop. Several common flours and starches can take its place, but they don’t all work the same way. The right substitute depends on whether you need to thicken a gravy, set a pie filling, bake a dessert, or create a crisp coating.
Cornstarch thickens liquids, adds structure to baked goods, and helps fried foods develop a crisp exterior. Replacing it starts with figuring out what job it was supposed to do.
All-purpose flour
Flour is one of the easiest substitutes because many kitchens already have it.
Use about 2 tablespoons of all-purpose flour for every 1 tablespoon of cornstarch. It works well for soups, sauces, gravies, and some pie fillings.
For a sauce or gravy, mix the flour with water before adding it to the hot liquid to help prevent lumps.
Rice flour
Rice flour can replace cornstarch in puddings and baked goods, and it is also useful when you want a crisp coating.
Use about 2 tablespoons of rice flour for every tablespoon of cornstarch.
Its ability to crisp makes it one of the better options when cornstarch was meant for frying rather than thickening.
Potato starch
Potato starch works well in soups and gravies, where it creates a smooth texture.
Use around 1 to 1 1/2 tablespoons of potato starch for each tablespoon of cornstarch.
It isn’t suited to every recipe that requires extended cooking, so consider how the cornstarch is being used before making the swap.
Tapioca starch
Tapioca starch works in sauces, puddings, and fruit fillings.
Use about 2 tablespoons for every tablespoon of cornstarch.
Avoid cooking it at a boil for too long. Extended high heat can reduce its thickening ability.
Wondra flour
That container of Wondra hiding at the back of the pantry can also come in handy.
Unlike regular flour, you need less of it. About 1 1/2 teaspoons of Wondra can replace 1 tablespoon of cornstarch.
Its fine texture makes it useful when you need a quick thickener.
Arrowroot powder
Arrowroot can thicken gravies, sauces, pie fillings, and puddings.
Use about 2 teaspoons of arrowroot powder in place of 1 tablespoon of cornstarch.
It handles acidic ingredients well, but it isn’t the best option for dishes that will be thickened, cooled, and reheated.
What should you use for frying?
Rice flour and potato starch are two strong choices when the goal is a crisp exterior.
All-purpose flour can work in a pinch, but don’t expect the coating to behave exactly like cornstarch. The finished crust may have less of the crisp texture cornstarch produces.
What should you use for baking?
Look at what the cornstarch is doing in the recipe before choosing a replacement.
For thick fruit fillings, tapioca or potato starch can work. Rice flour or potato starch can be useful when cornstarch contributes structure to cakes or cookies.
There isn’t one substitute that wins every time. Flour works for many sauces and gravies, rice flour and potato starch can handle crisp coatings, and tapioca or arrowroot make sense for certain fillings. Match the substitute to the job and running out of cornstarch doesn’t have to stop the recipe.
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