Cornstarch Substitutes

Cornstarch thickens sauces, gravies and pie fillings. Several pantry starches do the same job at different strengths.

Quick answer

Best all-round substitute for cornstarch: All-purpose flour — use 2 tbsp flour = 1 tbsp cornstarch. Cook longer to lose raw taste; gives a cloudier result.

Cornstarch substitutes & ratios

Substitute	Ratio	Notes
All-purpose flour	2 tbsp flour = 1 tbsp cornstarch	Cook longer to lose raw taste; gives a cloudier result.
Arrowroot powder	1 tbsp = 1 tbsp cornstarch	Glossy, clear finish; don't boil hard or it thins.
Tapioca starch	2 tbsp = 1 tbsp cornstarch	Great for fruit pies; glossy and freezer-stable.
Potato starch	1 tbsp = 1 tbsp cornstarch	Add at the end; don't boil long.

Which one should you use?

For a clear, glossy sauce use arrowroot or tapioca. For gravies where appearance doesn't matter, flour is fine but needs double the amount and longer cooking. Always make a slurry with cold liquid before adding to hot liquid.

thickenergluten-free options

⚠️ Allergy & diet note: if you're substituting because of an allergy or medical diet, always confirm your chosen swap is free of your allergen — for example, almond flour contains tree nuts, soy and dairy appear in some swaps, and oats must be labeled certified gluten-free for a celiac diet. This page is general cooking guidance, not medical or dietary advice.

FAQ

What is the best cornstarch substitute for thickening?

Arrowroot powder is the closest 1:1 swap and gives a clear, glossy finish. All-purpose flour also works but use twice as much (2 tbsp flour per 1 tbsp cornstarch) and cook it longer to remove the raw flavor.

Can I use flour instead of cornstarch?

Yes — use about double the amount, since flour has roughly half the thickening power. Make a slurry or roux first to avoid lumps, and simmer a few minutes longer than you would with cornstarch.

More substitutes

Egg Buttermilk Baking Powder Heavy Cream Sour Cream Butter Brown Sugar Self-Rising Flour Breadcrumbs Vegetable Oil Milk Honey Lemon Juice

General home-cooking guidance; results vary by recipe. Ratios are starting points — adjust to taste and texture.