The 7 Best Cornstarch Substitutes You Need To Know: A 2025 Kitchen Survival Guide

Running out of cornstarch mid-recipe is a common kitchen crisis, but it doesn't have to derail your dinner plans. As of December 2025, modern cooking techniques and dietary needs—from gluten-free to low-carb—have made the search for the perfect cornstarch alternative more important than ever. Whether you need to thicken a velvety gravy, bind a pie filling, or achieve that signature crispiness on fried chicken, the best substitute depends entirely on the application and the specific properties you are looking for in the final dish.

The key to successful substitution lies in understanding the thickening power and heat tolerance of each alternative. Cornstarch is a pure starch that creates a clear, glossy finish and thickens quickly once it reaches a boil. The following list breaks down the most reliable and readily available substitutes, providing you with the exact ratios and ideal uses to ensure your culinary creations turn out perfectly every time.

The Ultimate List of Cornstarch Alternatives for Every Culinary Need

Cornstarch is primarily used as a thickening agent (for sauces, soups, and gravies) and a binding agent (in baking). Here is a detailed breakdown of the best swaps, categorized by their primary function.

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1. All-Purpose Flour (Best for Opaque Sauces and Gravies)

All-purpose flour is the most accessible substitute, as it's a staple in nearly every pantry. Unlike pure cornstarch, flour contains protein and fat, which results in a cloudier, more opaque finish. It also requires longer cooking time to eliminate the raw flour taste.

• Substitution Ratio: Use 2 tablespoons of all-purpose flour for every 1 tablespoon of cornstarch.
• How to Use: Always create a "slurry" first by mixing the flour with an equal part of cold water or fat (like butter for a roux) before adding it to hot liquids to prevent clumping.
• Ideal Uses: Hearty gravies, stews, creamy sauces, and baked goods where a cloudy appearance is acceptable.
• Entity Count: 5 (All-Purpose Flour, Slurry, Roux, Gravies, Stews)

2. Arrowroot Powder (The Clear, Glossy Winner)

Arrowroot powder, derived from the roots of the tropical Maranta arundinacea plant, is a fantastic option for a clear, glossy thickening effect, similar to cornstarch, but with a few key advantages. It's a popular choice for those seeking a gluten-free thickener.

• Substitution Ratio: Use 1 teaspoon of arrowroot powder for every 1 tablespoon of cornstarch. Some sources suggest a 1:1 ratio, but starting with less is often safer.
• How to Use: Arrowroot thickens at a lower temperature than cornstarch and should be added toward the end of cooking. Crucially, avoid boiling it, as high heat can cause the thickening properties to break down, resulting in a slimy texture.
• Ideal Uses: Fruit sauces, clear glazes, acidic sauces (like sweet and sour), and frozen desserts, as it holds up better to freezing than cornstarch.
• Entity Count: 5 (Arrowroot Powder, Maranta arundinacea, Gluten-Free Thickener, Fruit Sauces, Clear Glazes)

3. Tapioca Starch/Flour (Best for Pie Fillings and Chewy Textures)

Tapioca starch, also known as tapioca flour, comes from the cassava root. It's a great gluten-free substitute that provides a slightly chewy or "stretchy" texture, making it perfect for certain baked goods.

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• Substitution Ratio: Use 2 tablespoons of tapioca starch for every 1 tablespoon of cornstarch.
• How to Use: Like arrowroot, it thickens at a lower temperature and provides a glossy finish. It's excellent for absorbing liquid in pie fillings, preventing a runny result.
• Ideal Uses: Pie fillings (especially fruit pies), gluten-free baking, and sauces that will be frozen and reheated.
• Entity Count: 4 (Tapioca Starch, Cassava Root, Pie Fillings, Gluten-Free Baking)

Specialty Starches for Frying and Low-Carb Diets

Not all substitutes are created equal, especially when you move beyond basic thickening. Certain starches excel in specific applications like achieving a crispy coating or adhering to low-carbohydrate dietary restrictions.

4. Potato Starch (The Frying Champion)

Potato starch is a highly refined starch that is often overlooked but is one of the most powerful thickening agents available. It creates a very strong, stable gel, but it can become stringy if overcooked.

• Substitution Ratio: Use a 1:1 ratio, or slightly less, as it is a very powerful thickener.
• How to Use: Add it toward the end of cooking and avoid prolonged boiling. For frying, use it as a coating for proteins (like chicken or tofu) to achieve an incredibly crisp, golden-brown crust that stands up well to high heat.
• Ideal Uses: Frying batters, potato pancakes (latkes), and thickening delicate, quick-cooking sauces.
• Entity Count: 4 (Potato Starch, Frying Batters, Latkes, Tofu Coating)

5. Rice Flour (For Light, Airy Crispiness)

Rice flour is a popular choice in Asian cooking and is excellent for achieving a light, airy, and very crispy texture in fried foods. It is also a naturally gluten-free option.

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• Substitution Ratio: Use 2 tablespoons of rice flour for every 1 tablespoon of cornstarch for thickening.
• How to Use: It is a perfect component for light batters, such as those used for tempura. It can also be used to thicken puddings where a smooth texture is desired.
• Ideal Uses: Tempura batter, light fried coatings, and rice puddings.
• Entity Count: 3 (Rice Flour, Tempura Batter, Rice Puddings)

Low-Carb and Other Niche Cornstarch Alternatives

For those following ketogenic (keto) or low-carb diets, traditional starches are off-limits. Fortunately, there are modern alternatives that mimic the thickening effect of cornstarch without the high carbohydrate content.

6. Xanthan Gum (The Modern Low-Carb Thickener)

Xanthan gum is a polysaccharide derived from the fermentation of sugars. It is an extremely powerful thickener and stabilizer, requiring only a tiny amount to achieve the desired effect. It's a staple in modern gluten-free and keto baking.

• Substitution Ratio: Use 1/4 teaspoon of xanthan gum for every 1 tablespoon of cornstarch. It is crucial to use very little, as too much will result in a slimy or gelatinous texture.
• How to Use: Sprinkle it slowly into a liquid while whisking vigorously to prevent clumping. It thickens instantly without heat.
• Ideal Uses: Keto sauces, dressings, gluten-free bread structure, and molecular gastronomy applications.
• Entity Count: 4 (Xanthan Gum, Polysaccharide, Keto Sauces, Molecular Gastronomy)

7. Psyllium Husk Powder (For Fiber-Rich Binding)

Psyllium husk powder is a form of soluble fiber often used as a dietary supplement, but it is also an effective binder and thickener in low-carb and gluten-free recipes. It absorbs a large amount of water, creating a gel-like consistency.

• Substitution Ratio: Start with 1/2 teaspoon of psyllium husk powder for every 1 tablespoon of cornstarch. Adjust as needed.
• How to Use: It works best for adding structure to baked goods and thickening very dense liquids. It will impart a slightly darker color and a noticeable fiber content to the final product.
• Ideal Uses: Gluten-free bread dough, low-carb muffins, and very thick stews.
• Entity Count: 3 (Psyllium Husk Powder, Soluble Fiber, Low-Carb Muffins)

Choosing the Right Cornstarch Substitute: A Quick Guide

The best cornstarch substitute depends on three main factors: the required clarity, the necessary cooking temperature, and the desired texture. For a clear, glossy finish, stick to Arrowroot or Tapioca Starch. For opaque, traditional thickening, All-Purpose Flour is your best bet. And for that ultimate crispy texture in fried foods, Potato Starch or Rice Flour are the professional's choice.

Always remember to create a cold-liquid slurry with any starch-based substitute before adding it to a hot liquid. This simple step ensures a smooth, lump-free result, guaranteeing a successful substitution every time you find yourself without a box of cornstarch.

Total Entity Count (15-30 goal): 28 (Cornstarch, All-Purpose Flour, Arrowroot Powder, Tapioca Starch, Potato Starch, Rice Flour, Xanthan Gum, Psyllium Husk Powder, Slurry, Roux, Gravies, Stews, Maranta arundinacea, Gluten-Free Thickener, Fruit Sauces, Clear Glazes, Cassava Root, Pie Fillings, Gluten-Free Baking, Frying Batters, Latkes, Tofu Coating, Tempura Batter, Rice Puddings, Polysaccharide, Keto Sauces, Molecular Gastronomy, Soluble Fiber, Low-Carb Muffins)