Best Substitute for Cornstarch: 7 Options, Ratios & Conversion Chart

The best all-around substitute for cornstarch is All-Purpose Flour.
Use a ratio of 2 tablespoons of flour to replace 1 tablespoon of cornstarch.
(Note: Flour must be cooked for 2-3 minutes to remove the raw taste. For a gluten-free 1:1 alternative, use Arrowroot Powder).

You are stirring a stir-fry or whisking a gravy, and it is just too runny. You reach for the yellow box of cornstarch, but it’s empty.

Cornstarch is the heavy lifter of the pantry—it thickens sauces, creates crispy coatings on fried food, and stabilizes fruit pies. Without it, your dish might end up watery and sad.

Fortunately, thickening agents are plentiful. Whether you need a gluten-free option or just something to save your dinner right now, here is exactly what to use.

🥣 Handy Kitchen Conversion Chart
Thickening requires precision. Use this chart to measure your liquids and powders accurately.

Top 5 Cornstarch Substitutes (Pros & Cons)

1. All-Purpose Flour (The Pantry Staple)
This is the most accessible substitute, but it is not as potent as pure starch.

• Ratio: 2 tbsp Flour = 1 tbsp Cornstarch.

• Best For: Gravies, creamy soups, stews.

• Pros: You almost certainly have it; creates a rich, opaque sauce.

• Cons: Not gluten-free; must be cooked longer to avoid a “floury” taste; makes sauces cloudy, not clear.

2. Arrowroot Powder (The Best Gluten-Free Option)
Derived from a tropical tuber, this is a favorite in Paleo and GF baking.

• Ratio: 1 tbsp Arrowroot = 1 tbsp Cornstarch.

• Best For: Fruit pies, acidic sauces (like sweet and sour), freezing.

• Pros: Tasteless; creates a beautiful glossy shine; freezes better than cornstarch.

• Cons: Can become slimy if mixed with dairy; breaks down under prolonged high heat.

3. Potato Starch (The High-Heat Hero)
Extracted from crushed potatoes, this is a heavy-duty thickener.

• Ratio: 1 tbsp Potato Starch = 1 tbsp Cornstarch.

• Best For: Soups, savory sauces, baking.

• Pros: Neutral flavor; tolerates higher temperatures than arrowroot.

• Cons: Can lose thickening power if boiled aggressively for too long.

4. Rice Flour (The Clear Choice)
Often used in Asian cooking and clear broths.

• Ratio: 2 tbsp Rice Flour = 1 tbsp Cornstarch.

• Best For: Clear soups, shortbread, tempura batter.

• Pros: Colorless when mixed with water; gluten-free.

• Cons: Can be gritty if not ground finely enough.

5. Tapioca Flour/Starch (The Chewy Option)
Made from the cassava root, this adds a unique texture.

• Ratio: 2 tbsp Tapioca = 1 tbsp Cornstarch.

• Best For: Berry pies, puddings, bubble tea pearls.

• Pros: Creates a slightly chewy, sticky texture; works well in sweet dishes.

• Cons: Can turn stringy if overcooked; too sweet for some savory gravies.

⚖️ Comparison: Which Thickener Do You Need?
Choosing the wrong starch can ruin the texture of your dish.

DIY: The “Slurry” Technique (Crucial Step)

Never dump powder directly into a hot pan—it will clump instantly. To use any of these substitutes (except flour in a roux), you must make a Slurry.

How to make a Slurry:

1. Take a small bowl.

2. Combine your thickening agent (Cornstarch, Arrowroot, etc.) with an equal amount of COLD liquid (water, stock, or milk).

3. Whisk until completely smooth and dissolved.

4. Pour the slurry slowly into your simmering pot while stirring constantly.

5. Let it simmer for 1-2 minutes to activate the thickening power.

Frequently Asked Questions (FAQ)

Q: Can I use Baking Powder or Baking Soda?
A: No. These are leavening agents meant to make dough rise. They will not thicken your sauce and will make your food taste soapy, metallic, or salty. Do not use them as thickeners.

Q: Why did my sauce turn watery again after thickening?
A: You likely cooked it too long or at too high a heat. Starches like cornstarch and arrowroot can break down if boiled aggressively for more than a few minutes. Add them at the very end of the cooking process.

Q: Can I use almond flour?
A: Almond flour adds bulk, but it does not absorb liquid or “gel” like a starch. It will make your sauce grainy rather than thick and smooth. It is not recommended for gravies or clear sauces.

Conclusion

Saving a runny sauce is easy when you know the chemistry. If you need a clear, glossy finish, reach for Arrowroot. If you are making a hearty country gravy, All-Purpose Flour is your best bet. Just remember the golden rule: always mix it with cold water first!