You are halfway through a stir-fry sauce and the cornstarch box is empty. Or you are baking a fruit pie for the freezer. Cornstarch tends to break down and turn watery once thawed. Or you are on a low-carb diet and want to skip the starch altogether. Whatever the reason, cornstarch is easy to replace. Its one real job, thickening a liquid, can be handled 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 cornstarch’s thickening power. Root starches like arrowroot, tapioca, and potato starch need about the same amount or a little more. They also hold up better in acidic or frozen dishes. Xanthan gum and guar gum need only a tiny fraction of the amount. They thicken through a completely different mechanism.
For full storage guidance on cornstarch itself, see our companion post: does cornstarch go bad. For a complete pantry reference, see our Food Storage Guide.
📋 Cornstarch Substitutes at a Glance
🌾 All-purpose flour
2:1 ratio, everyday pantry swap
🌿 Arrowroot powder
~1.5:1 ratio, clear sauces and acidic dishes
🥔 Potato starch
1:1 ratio, neutral all-purpose swap
🌱 Tapioca starch
~2:1 ratio, pie fillings and freezer dishes
🍚 Rice flour
2:1 ratio, clear soups and broths
🌾 Ground flaxseed
1 tbsp plus 4 tbsp water per 2 tbsp cornstarch
🧪 Xanthan gum
1/4 tsp per 1 tbsp cornstarch, keto and low-carb
🧪 Guar gum
1/8 tsp per 1 tsp cornstarch, budget keto option
🔑 Key Takeaways
Cornstarch thickens through gelatinization, when its starch granules swell in hot liquid. Grain starches need more volume to match it. Root starches need about the same amount or a little more.
For a clear, glossy sauce or a dish headed for the freezer, arrowroot, tapioca, and potato starch all outperform cornstarch. They also hold up better against acid.
For everyday gravies and stews where a matte finish is fine, all-purpose flour is the simplest swap. Just use roughly double the amount.
For keto or low-carb cooking, xanthan gum and guar gum thicken powerfully in tiny amounts and add almost no carbohydrates.
Root starches lose their thickening power if overcooked. Add arrowroot, tapioca, and potato starch near the end of cooking rather than at the start.
Understanding What Cornstarch Actually Does
Before choosing a substitute, it helps to know how cornstarch actually thickens a dish. Cornstarch is pure starch pulled from the corn kernel’s endosperm, with the protein and fiber removed. When heated in liquid, its starch granules absorb water and swell. That process is called gelatinization, and it is what thickens a sauce, gravy, or pie filling.
🔬 Two Traits That Change With Each Substitute
The first trait is thickening power. Grain starches like wheat flour and rice flour have less pure starch per spoonful. You generally 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 roughly the same amount, or just a little more.
The second trait is how the finished dish looks and holds up. Root starches like arrowroot, tapioca, and potato starch turn nearly clear and glossy when heated. They also tolerate acidic ingredients and the freezer far better than grain-based starches do. Cornstarch itself can turn cloudy under prolonged heat, and it can break down in acidic or frozen dishes. That’s exactly why bakers reach for arrowroot in a fruit pie meant for the freezer.
Not every substitute is a starch at all. Xanthan gum and guar gum thicken through a completely different mechanism. They are far more potent, so you need only a small fraction of the amount cornstarch would call for.
The Best Cornstarch Substitutes
1. All-Purpose Flour (Best All-Purpose Pantry Swap)
All-purpose flour is the most common substitute for cornstarch, mostly because everyone already has it. Use about 2 tablespoons of flour for every 1 tablespoon of cornstarch. Flour has less pure starch and needs to work harder. Mix it into a little cold water first to form a smooth paste. Then whisk that paste into the hot liquid to avoid lumps.
Flour thickens to a matte, slightly cloudy finish rather than the clear gloss cornstarch gives. It also needs a bit longer over heat to cook out the raw flour taste. It also holds up less well in the freezer than cornstarch does. For more on keeping flour fresh, see our guide on how long flour lasts.
✅ Best for: Gravies, stews, and thick sauces where a matte finish is fine.Ratio: 2 tablespoons flour per 1 tablespoon cornstarchNote: Cook a few extra minutes to remove the raw flour taste. Not gluten-free.
2. Arrowroot Powder (Best for Clear, Glossy Sauces)
Arrowroot is a starch ground from the root of a tropical plant. It is one of the closest matches to cornstarch in thickening power. Kitchen testing from America’s Test Kitchen backs this up. About 1 1/2 teaspoons of arrowroot matches the thickening power of 1 teaspoon of cornstarch. Plan on using a little more than a straight swap. Some recipes round it down to an even 1:1, but that’s less precise.
Arrowroot creates an especially clear, glossy finish, even more so than cornstarch. It also tolerates acidic ingredients like citrus or wine far better. Add it toward the end of cooking, since too much heat breaks it down and thins the sauce back out. It is naturally gluten-free.
✅ Best for: Fruit pie fillings, glazes, sauces with citrus or wine, dishes headed for the freezer.Ratio: About 1 1/2 teaspoons arrowroot per 1 teaspoon cornstarchNote: Add near the end of cooking. Avoid combining with dairy, since it can turn slimy.
3. Potato Starch (Best 1:1 Swap)
Potato starch is made by crushing potatoes and drying off the starch that separates out. It substitutes for cornstarch in a straightforward 1:1 ratio. Its flavor is just as neutral, so it will not change the taste of a dish.
Like arrowroot, potato starch thickens quickly at a relatively low temperature. It also loses power if it is cooked too long or too hard. It is naturally gluten-free and works well in both sweet and savory dishes.
✅ Best for: Sauces, gravies, and gluten-free baking.Ratio: 1:1Note: Add later in cooking rather than at the start. Avoid prolonged boiling.
4. Tapioca Starch (Best for Pie Fillings and Freezer Dishes)
Tapioca starch is extracted from the cassava root. It is a favorite for fruit pie fillings because it holds up beautifully in the freezer. It has a bit less thickening power per spoonful than cornstarch. Plan on using roughly 2 tablespoons of tapioca starch for every 1 tablespoon of cornstarch.
Tapioca can turn slightly stringy or gummy if you use too much. Add it gradually and stop once the dish reaches the consistency you want. It produces the same clear, glossy look that arrowroot does.
✅ Best for: Fruit pie fillings, puddings, dishes you plan to freeze.Ratio: About 2 tablespoons tapioca starch per 1 tablespoon cornstarchNote: Add gradually. Too much can turn stringy.
5. Rice Flour (Best for Clear Liquids)
Rice flour is ground from finely milled rice. It works as a thickener much like wheat flour does, just with a slightly different texture. Use about twice as much rice flour as cornstarch, since it also has less pure starch per spoonful.
It turns nearly colorless when mixed into a liquid. That makes it a solid choice for clear broths or delicate sauces where cloudiness isn’t wanted. It is naturally gluten-free.
✅ Best for: Clear soups, delicate sauces, gluten-free thickening.Ratio: 2 tablespoons rice flour per 1 tablespoon cornstarchNote: Whisk into cold liquid first to avoid clumps.
6. Ground Flaxseed (Best Fiber-Boosting Thickener)
Ground flaxseed forms a gel when it soaks in liquid. That makes it a workable thickener with a bonus of added fiber. Mix 1 tablespoon of ground flaxseed with 4 tablespoons of water and let it sit for a few minutes. That mixture replaces about 2 tablespoons of cornstarch.
The texture is noticeably grittier than cornstarch’s smooth finish. It works better in heartier dishes like chili or baked goods than in a delicate sauce. It is naturally gluten-free.
✅ Best for: Chili, baked goods, dishes where a little texture is welcome.Ratio: 1 tbsp ground flaxseed plus 4 tbsp water replaces 2 tbsp cornstarchNote: Gritty texture, not ideal for smooth sauces.
7. Xanthan Gum (Best for Low-Carb and Keto Cooking)
Xanthan gum is a fermented plant sugar that thickens with a tiny fraction of the amount cornstarch requires. Start with about 1/4 teaspoon of xanthan gum for every 1 tablespoon of cornstarch the recipe calls for. Whisk it into a little liquid first to avoid clumping.
It contains almost no carbohydrates, which makes it a favorite for keto and low-carb cooking. It also thickens without needing to reach a boil. Add it slowly, since overshooting even slightly can turn a sauce gluey.
✅ Best for: Keto sauces and gravies, cold thickening, low-carb cooking.Ratio: About 1/4 teaspoon xanthan gum per 1 tablespoon cornstarch, adjusted to tasteNote: A little goes a long way. Add gradually to avoid a gluey texture.
8. Guar Gum (Best Budget Alternative to Xanthan)
Guar gum comes from the ground endosperm of guar beans. It thickens through the same kind of mechanism as xanthan gum, just at a lower cost. Start with about 1/8 teaspoon of guar gum for every 1 teaspoon of cornstarch and build up slowly from there.
It works especially well in cold or dairy-based sauces where xanthan gum can sometimes feel slimy. Like xanthan gum, it is extremely low in carbohydrates and useful for keto cooking.
See also
✅ Best for: Cold sauces, dairy-based dressings, budget-friendly keto thickening.Ratio: About 1/8 teaspoon guar gum per 1 teaspoon cornstarchNote: Add gradually. Works especially well in cold applications.
Substitute Comparison by Use Case
Need
Best Substitute
Ratio
Notes
Everyday gravy or stew
All-purpose flour
2 tbsp flour per 1 tbsp cornstarch
Matte finish, cook a few extra minutes
Fruit pie filling
Tapioca starch or arrowroot
~2 tbsp tapioca, or 1.5 tsp arrowroot per tsp cornstarch
Both freeze well and handle acidic fruit
Clear soup or broth
Rice flour or arrowroot
2 tbsp rice flour, or 1.5 tsp arrowroot per tsp cornstarch
Both stay nearly colorless
Sauce with wine or citrus
Arrowroot powder
~1.5 tsp per 1 tsp cornstarch
Tolerates acid better than cornstarch
Gluten-free thickening
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 tsp per 1 tbsp cornstarch
Almost no carbs, add gradually
Dish headed for the freezer
Tapioca starch
~2 tbsp per 1 tbsp cornstarch
Holds its texture after thawing, unlike cornstarch
Frequently Asked Questions
What can I use instead of cornstarch to thicken 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 into a paste first. Arrowroot and potato starch are closer to a 1:1 swap and give a clearer, glossier 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 all work in place of cornstarch in most baking recipes. Cornstarch is often included there just to lighten the texture. Use potato starch or arrowroot at close to a 1:1 ratio, and rice flour at 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 United Kingdom, cornflour is the exact same pure corn starch that Americans call cornstarch. The two are interchangeable. In the United States, corn flour is a different product entirely. It’s a finely ground whole corn flour used in tortillas and some baked goods. It will not thicken a sauce the way cornstarch does.
What is the difference between cornstarch and cornmeal?
Cornstarch is pure starch with the protein, fiber, and germ removed. Cornmeal is the whole corn kernel ground into a coarser meal. Cornmeal will not dissolve into a liquid and thicken it the way cornstarch does. Using one in place of the other will not work. See our guide on how long cornmeal lasts 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 for every 1 tablespoon of cornstarch. Flour has less pure starch and needs more volume to thicken the same liquid. Mix the flour with a little cold water into a smooth paste before whisking it into the hot liquid.
What is a gluten-free substitute for cornstarch?
Cornstarch is already naturally gluten-free. If you’re avoiding corn specifically, arrowroot, potato starch, tapioca, and rice flour are good gluten-free options instead. Arrowroot and potato starch are close to a 1:1 swap. Tapioca and rice flour typically need about double the amount. One caveat on cornstarch itself: it can pick up trace gluten if it’s processed on shared equipment with wheat. If you have celiac disease, look for a certified gluten-free label rather than assuming any plain cornstarch is safe.
What can I use instead of cornstarch for frying?
Potato starch and rice flour are both popular substitutes for cornstarch when coating meat for frying. Each produces an especially crisp, light crust. All-purpose flour works too, though the crust will be a bit heavier. Any of these can replace cornstarch at roughly a 1:1 ratio in a dredge or coating.
Why is cornstarch in baking powder?
Most baking powder includes a small amount of cornstarch as an anti-caking agent. This keeps the baking soda and acid components dry and separated until they hit liquid. Without it, baking powder can absorb moisture from the air and start reacting early. It can lose its leavening power before it ever reaches your batter. See our guide on how long baking powder lasts for more on keeping it fresh.
Can I use xanthan gum instead of cornstarch?
Yes, but you need far less than a straight swap. Xanthan gum thickens with only a fraction of the volume cornstarch requires. Start with about 1/4 teaspoon of xanthan gum per 1 tablespoon of cornstarch, and add more gradually. Using an equal amount of xanthan gum in place of cornstarch will make a 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 headed for the freezer. Both hold their texture after thawing far better than cornstarch does, and both tolerate the acid in fruit fillings well. Use about 2 tablespoons of tapioca starch, or roughly 1.5 teaspoons of arrowroot, per 1 tablespoon of cornstarch called for.
What can I use instead of cornstarch in a custard or cream sauce?
Egg yolks are the traditional thickener for custards, hollandaise, and other rich cream sauces, and they predate cornstarch in most classic recipes. Whisk a small amount of the hot liquid into beaten yolks first to warm them gradually. Then stir that mixture back into the pan over low heat until it thickens. Watch the heat closely, since yolks can curdle if the pan gets too hot.
For more on keeping cornstarch fresh in the pantry, see our guide on how long cornstarch lasts. Working through 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 see our guide on egg substitutes for cooking and baking.
Better Living may earn commissions through affiliate links and may occasionally feature sponsored or partner content. If you make a purchase through our links, we may receive a small commission at no cost to you.
