Substitute for Cornstarch
What it does in a recipe: Pure starch thickener for sauces and puddings; tenderizer in cakes.
3 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.
Arrowroot powder
per 1 Tbsp cornstarch
Different starch chemistry — sets at a lower temperature.
What changes: Clearer, glossier; breaks if boiled hard
Best for: Delicate sauces, freezer-friendly
Tapioca starch
per 1 Tbsp cornstarch
Same pure-starch behavior with more elasticity.
What changes: Stretchier set
Best for: Fruit pies
All-purpose flour
per 1 Tbsp cornstarch
Flour is only part starch — the rest is protein.
What changes: Cloudy; use double; raw taste if undercooked
Best for: Hearty gravies
Related swaps
Common questions
- What can I use instead of Cornstarch?
- All-purpose flour: 2 Tbsp flour; cook 2-3 min longer to lose the raw taste. Tapioca starch: 1 Tbsp tapioca starch (1:1).
- What is the exact ratio to substitute Cornstarch?
- All-purpose flour (per 1 Tbsp cornstarch) — US: 2 Tbsp flour; cook 2-3 min longer to lose the raw taste. Metric: 16 g.
- What changes when you substitute Cornstarch?
- Clearer, glossier; breaks if boiled hard. Stretchier set.
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