5 Best Cornstarch Substitutes
All-Purpose Flour, Potato Starch, Rice Flour, Tapioca Flour, Arrowroot Powder and Xanthan Gum. A Cornstarch substitute depends on what you’re cooking and the outcome you want.
| Cornstarch Substitute | Used For | Quantity | Visual | Texture |
| All Purpose Flour | To make a Roux for Gravies, Sauces, Stews, fried foods | 2 Tbsp Flour for every 1 Tbsp of Cornstarch | Opaque | Thicker |
| Cornstarch ~ is listed here for comparison. | Derived from corn grain, cornstarch is an excellent gluten-free egg substitute and thickening agent. It thickens sauces or soups and gravies. It is used to make corn syrup and other syrups. | Translucent | Light airy, crispy shell | |
| Potato Starch | A white powder from crushed potatos. Good for sauces, desserts, baking | 1 Tbsp Potato Starch to 1 Tbsp of Cornstarch | Creamy Slurry | Light airy, crispy shell |
| Rice Flour | Excellent for fried proteins. As a thickening agent can be grainy and gritty. Best to use finely milled rice flour | For crunchy fried food use 1 to 1 ratio. Be careful using as thickening agent. | can be gritty or grainy | Crunchy |
| Tapioca Flour | Extracted from cassava root use/puddings,sweet sauces | Use 2 Tbsp for each 1 Tbsp of Cornstarch | too much = gummy | Chewy |
| Arrowroot Powder | Extracted from tropical plants including cassava. Adds airiness to gluten-free and vegan desserts. When heated tends to thin out when cooked | Dissolve in cold water for a one-to-one ratio. Add to room temperature sauces | Airy | Creamy |
| Xanthan Gum | Used in gluten-free baking recipes to mimic the stretchiness of wheat flour. Use in sauces and gravies | 1/2 teaspoon or less for a whole pan of gravy. | Major thickening power | Very Thick |
