You’re halfway through a stir-fry sauce and the can of cornstarch is empty. Or you make a fruit tart for the freezer. Cornstarch tends to break down and become watery once thawed. Or you’re on a low-carb diet and want to avoid starchy foods altogether. Whatever the reason, cornstarch is easy to replace. Its only real job, thickening a liquid, can be done by several pantry staples you probably already own.
What can you use instead of cornstarch?
The short answer: All-purpose flour, arrowroot powder, potato starch, tapioca starch, rice flour, ground flaxseed, xanthan gum, and guar gum all work as cornstarch substitutes. Grain starches like flour and rice flour need about double the amount to match the thickening power of cornstarch. Root starches like arrowroot, tapioca, and potato starch need about the same amount or a little more. They also resist better to acidic or frozen dishes. Xanthan gum and guar gum only need a tiny fraction of the amount. They thicken by a completely different mechanism.
For complete tips on storing cornstarch itself, check out our companion article: does cornstarch go bad. For a complete pantry reference, check out our Food Storage Guide.
📋 Cornstarch Substitutes at a Glance 🌾 All-purpose flour 2:1 ratio, daily pantry swap 🌿Arrowroot powder ~1.5:1 ratio, light sauces and acidic dishes 🥔Potato starch 1:1 ratio, neutral all-purpose swap 🌱Tapioca starch ~2:1 ratio, pie fillings and freezer meals 🍚 Rice flour 2:1 ratio, clear soups and broths 🌾 Ground flax seeds 1 tablespoon plus 4 tablespoons water for 2 tablespoons cornstarch 🧪 Xanthan gum 1/4 teaspoon to 1 tablespoon cornstarch, keto and low carb 🧪 Guar gum 1/8 teaspoon to 1 teaspoon cornstarch, budget-friendly keto option 🔑 Key takeaways Cornstarch thickens through gelatinization, when its starch granules swell in a hot liquid. Grain starches need more volume to match. Root starches need about the same amount, if not a little more. For a clear, bright sauce or a dish meant for the freezer, arrowroot, tapioca, and potato starch all outperform cornstarch. They are also more resistant to acids. For everyday sauces and stews where a matte finish is suitable, all-purpose flour is the easiest swap. Just use about double the amount. For keto or low-carb baking, xanthan gum and guar gum thicken powerfully in small amounts and add almost no carbs. Root starches lose their thickening power if overcooked. Add the arrowroot, tapioca and potato starch towards the end of cooking rather than at the beginning. Understanding What Cornstarch Really Does Before choosing a substitute, it helps to know how cornstarch actually thickens a dish. Cornstarch is pure starch extracted from the endosperm of the corn kernel, from which the proteins and fiber have been removed. When heated in a liquid, its starch granules absorb water and swell. This process is called gelatinization and it is what thickens a sauce or pie filling.
🔬 Two traits that change with each substitution
The first trait is the thickening power. Grain starches like wheat flour and rice flour contain less pure starch per spoonful. You usually need about double the amount to match cornstarch. Root and tuber starches like potato starch, arrowroot and tapioca are closer to pure starch. You need about the same amount, or just a little more.
The second trait is the appearance and holding of the finished dish. Root starches like arrowroot, tapioca, and potato starch become almost clear and shiny when heated. They also tolerate acidic ingredients and the freezer much better than grain-based starches. Cornstarch itself can turn cloudy under prolonged heat, and it can break down in acidic or frozen dishes. This is exactly why bakers use arrowroot in a fruit pie intended for the freezer.
Not all substitutes are starches at all. Xanthan gum and guar gum thicken by a completely different mechanism. They are much more potent, so you only need a small fraction of the amount of cornstarch that cornstarch would require.
The Best Cornstarch Substitutes 1. All-Purpose Flour (Best All-Purpose Pantry Swap) All-purpose flour is the most common substitute for cornstarch, mainly because everyone already has it. Use about 2 tablespoons of flour to 1 tablespoon of cornstarch. Flour contains less pure starch and must be worked harder. First mix it with a little cold water to form a smooth paste. Then incorporate this paste into the hot liquid to avoid lumps.
The flour thickens to a matte, slightly cloudy finish rather than the shiny, clear cornstarch. It also takes a little more cooking time to bring out the flavor of the raw flour. It also keeps less well in the freezer than cornstarch. To learn more about storing fresh flour, check out our guide on how long does flour last.
✅ Ideal for: Sauces, stews and thick gravies where a matte finish is suitable.
Report: 2 tablespoons of flour to 1 tablespoon of cornstarch
Note: Cook for a few more minutes to remove the raw flour taste. Not gluten free.
2. Arrowroot Powder (Great for Clear, Bright Sauces) Arrowroot is a ground starch from the root of a tropical plant. It is one of the closest equivalents to cornstarch in terms of thickening power. Cooking tests from America’s Test Kitchen confirm this. About 1 1/2 teaspoons of arrowroot equals the thickening power of 1 teaspoon of cornstarch. Plan to use a little more than a simple swap. Some recipes round it to 1:1, but this is less precise.
Arrowroot creates a particularly clear and shiny finish, even more so than cornstarch. It also tolerates acidic ingredients like citrus fruits or wine much better. Add it towards the end of cooking, as too much heat breaks it down and thins the sauce. It is naturally gluten-free.
✅ Ideal for: Fillings for fruit pies, icings, citrus or wine sauces, dishes intended for the freezer.
Report: About 1 1/2 teaspoons arrowroot to 1 teaspoon cornstarch
Note: Add towards the end of cooking. Avoid combining with dairy products, as they can become slimy.
3. Potato starch (best 1:1 exchange) Potato starch is made by mashing potatoes and drying the starch that separates from them. It replaces cornstarch in a simple 1:1 ratio. Its flavor is equally neutral, so it won’t change the taste of a dish.
Like arrowroot, potato starch thickens quickly at a relatively low temperature. It also loses potency if cooked too long or too hot. It is naturally gluten-free and suitable for both sweet and savory dishes.
✅ Ideal for: Gluten-free sauces, sauces and pastries.
Report: 1:1
Note: Add later in cooking rather than at the beginning. Avoid prolonged boiling.
4. Tapioca Starch (Great for Pie Fillings and Freezer Meals) Tapioca starch is extracted from the root of cassava. It’s a favorite for fruit pie fillings because it keeps great in the freezer. It has a little less thickening power per spoonful than cornstarch. Plan to use about 2 tablespoons of tapioca starch to 1 tablespoon of cornstarch.
Tapioca can become slightly stringy or gummy if you use too much. Add it gradually and stop once the dish reaches the desired consistency. It produces the same clear, shiny appearance as arrowroot.
✅ Ideal for: Toppings for fruit pies, puddings, dishes you plan to freeze.
Report: About 2 tablespoons of tapioca starch to 1 tablespoon of cornstarch
Note: Add gradually. Too much can become stringy.
5. Rice flour (ideal for clear liquids) Rice flour is milled from finely ground rice. It functions as a thickener much like wheat flour, but with a slightly different texture. Use about twice as much rice flour as cornstarch, as it also contains less pure starch per spoonful.
It becomes almost colorless when mixed with liquid. This makes it a solid choice for clear broths or delicate sauces where cloudiness is not desired. It is naturally gluten-free.
✅ Ideal for: Clear soups, delicate sauces, gluten-free thickeners.
Report: 2 tablespoons of rice flour to 1 tablespoon of cornstarch
Note: Stir into cold liquid first to avoid lumps.
6. Ground flaxseed (best fiber-boosting thickener) Ground flaxseed forms a gel when soaked in liquid. This makes it a workable thickener with a bonus of added fiber. Mix 1 tablespoon of ground flaxseed with 4 tablespoons of water and leave for a few minutes. This mixture replaces about 2 tablespoons of cornstarch.
The texture is noticeably grainier than the smooth finish of cornstarch. It works better in heartier dishes like chili or pastries than in a delicate sauce. It is naturally gluten-free.
✅ Ideal for: Chili, pastries, dishes where a little texture is welcome.
Report: 1 tablespoon ground flaxseed plus 4 tablespoons water replaces 2 tablespoons cornstarch
Note: Grainy texture, not ideal for creamy sauces.
7. Xanthan Gum (Great for Low-Carb and Keto Cooking) Xanthan gum is a fermented plant sugar that thickens with a tiny fraction of the amount required by cornstarch. Start with about 1/4 teaspoon of xanthan gum for every tablespoon of cornstarch the recipe calls for. Whisk it in a little liquid first to avoid lumps.
It contains almost no carbs, making it a favorite for keto and low-carb cooking. It also thickens without i It is necessary to reach boiling point. Add it slowly, as overdoing it, even slightly, can make the sauce gooey.
✅ Ideal for: Keto meat sauces and gravies, cold thickening, low carb cooking.
Report: About 1/4 teaspoon xanthan gum to 1 tablespoon cornstarch, adjusted to taste
Note: A small amount is enough. Add gradually to avoid a sticky texture.
8. Guar gum (best economical alternative to xanthan) Guar gum comes from the ground endosperm of guar beans. It thickens using the same type of mechanism as xanthan gum, but at a lower cost. Start with about 1/8 teaspoon of guar gum to 1 teaspoon of cornstarch and slowly increase from there.
It works especially well in cold or dairy-based sauces where xanthan gum can sometimes seem slimy. Like xanthan gum, it is extremely low in carbs and useful for keto cooking.
See also
✅ Ideal for: Cold sauces, dairy-based salad dressings, budget-friendly keto thickeners.
Report: About 1/8 teaspoon guar gum to 1 teaspoon cornstarch
Note: Add gradually. Works particularly well in cold applications.
Substitution comparison by use case Need Best Substitute Report Remarks Everyday Sauce or Stew All-purpose flour 2 tablespoons of flour to 1 tablespoon of cornstarch Matte finish, bake a few extra minutes Fruit pie filling Tapioca or arrowroot starch ~2 tablespoons tapioca or 1.5 teaspoons arrowroot per teaspoon cornstarch Both freeze well and tolerate acidic fruits Clear soup or broth Rice flour or arrowroot 2 tablespoons of rice flour or 1.5 teaspoons of arrowroot per teaspoon of cornstarch Both remain almost colorless Wine or citrus sauce Arrowroot powder ~1.5 teaspoons to 1 teaspoon of cornstarch Tolerates acid better than cornstarch Gluten-free thickener Potato starch or arrowroot 1:1 or 1.5:1 for arrowroot Both naturally gluten-free Keto or low-carb sauce Xanthan gum 1/4 teaspoon to 1 tablespoon cornstarch Almost no carbs, add gradually Dish intended for the freezer Tapioca starch ~2 tbsp to 1 tbsp cornstarch Retains its texture after thawing, unlike cornstarch Frequently Asked Questions What can I use instead of cornstarch to thicken the sauce? All-purpose flour, arrowroot, and potato starch are the three most reliable options for thickening a sauce. Flour needs about double the amount, mixed first into a paste. Arrowroot and potato starch are closer to a 1:1 exchange and give a lighter, shinier finish. Choose arrowroot if the sauce contains wine, citrus or other acidic ingredients.
What can I use instead of cornstarch in baking? Potato starch, rice flour and arrowroot replace cornstarch in most baking recipes. Cornstarch is often included just to lighten the texture. Use potato starch or arrowroot in a ratio close to 1:1 and rice flour about double the amount. All three are naturally gluten-free.
Is corn flour the same as cornstarch? It depends on where you are. In the UK, corn flour is exactly the same pure corn starch that Americans call cornstarch. Both are interchangeable. In the United States, cornmeal is a completely different product. It is a finely ground whole corn flour used in tortillas and some baked goods. It won’t thicken a sauce like cornstarch does.
What is the difference between cornstarch and cornmeal? Cornstarch is pure starch with the proteins, fibers and germs removed. Cornmeal is the whole corn kernel ground into a coarser flour. Cornmeal will not dissolve in liquid and thicken it like cornstarch does. Using one instead of the other won’t work. Check out our guide on how long does cornmeal last if you keep both on hand.
Can I use flour instead of cornstarch? Yes, all-purpose flour is one of the most common cornstarch substitutes. Use about 2 tablespoons of flour to 1 tablespoon of cornstarch. Flour contains less pure starch and needs more volume to thicken the same liquid. Mix the flour with a little cold water to make a smooth paste before adding it to the hot liquid.
What is a gluten-free substitute for cornstarch? Cornstarch is already naturally gluten-free. If you’re specifically avoiding corn, arrowroot, potato starch, tapioca, and rice flour are good gluten-free options. Arrowroot and potato starch are close to a 1:1 exchange. Tapioca and rice flour usually require about double the amount. One caveat about cornstarch itself: It may detect traces of gluten if processed on equipment shared with wheat. If you have celiac disease, look for a certified gluten-free label rather than assuming that plain cornstarch is safe.
What can I use instead of cornstarch for frying? Potato starch and rice flour are two popular substitutes for cornstarch for coating meat for frying. Each produces a light and particularly crisp crust. All-purpose flour also works, although the crust will be a little heavier. Any of these can replace cornstarch at a ratio of approximately 1:1 in a dredge or coating.
Why is cornstarch in baking powder? Most baking powders contain a small amount of cornstarch as an anti-caking agent. This keeps the baking soda and acidic components dry and separated until they reach the liquid. Without it, baking powder can absorb moisture from the air and start to react early. It can lose its leavening power before it even reaches your dough. Check out our guide on how long does baking powder last to learn more about maintaining freshness.
Can I use xanthan gum instead of cornstarch? Yes, but you need much less than a simple exchange. Xanthan gum thickens with only a fraction of the volume required by cornstarch. Start with about 1/4 teaspoon of xanthan gum to 1 tablespoon of cornstarch and add more gradually. Using an equal amount of xanthan gum in place of the cornstarch will make the dish unpleasantly thick and slimy.
What can I use instead of cornstarch for pie filling? Tapioca starch and arrowroot are the two best substitutes for cornstarch in pie filling. This matters most if the pie is intended for the freezer. Both retain their texture after thawing much better than cornstarch, and both tolerate the acid in fruit toppings well. Use about 2 tablespoons of tapioca starch, or about 1.5 teaspoons of arrowroot, for every 1 tablespoon of cornstarch called for.
What can I use instead of cornstarch in custard or cream sauce? Egg yolks are the traditional thickener in custards, hollandaise, and other rich cream sauces, and they predate cornstarch in most classic recipes. First stir a small amount of hot liquid into the beaten yolks to gradually warm them. Then stir this mixture in the saucepan over low heat until it thickens. Watch the heat carefully, as the yolks may curdle if the pan gets too hot.
To learn more about storing cornstarch fresh in the pantry, check out our guide to how long does cornstarch last. Working on the rest of your pantry substitutes today? Check out our guides on what to use instead of breadcrumbs And what to use instead of buttermilk. Or check out our guide on egg substitutes for cooking and baking.
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