Substitutes for cornstarch

Cornstarch substitutes

Cornstarch thickens with a clear, glossy finish. Flour does the same job at double the amount; potato starch is closest in finish.

What cornstarch does

A pure starch that thickens sauces, gravies and fillings with a glossy finish. In baking it lowers the protein of flour for a tender crumb. These swaps cover thickening only.

Quick reference

SubstituteAmount
All-purpose flour (for thickening) 2 tbsp all-purpose flourper 1 tbsp cornstarch
Potato starch Sources vary1 tbsp potato starchper 1 tbsp cornstarch

When the substitute matters

  • Gravies and stews: all-purpose flour, twice the amount.
  • Clear sauces and soups: potato starch, added near the end.
  • Puddings: do not use flour.

The substitutes, in detail

All-purpose flour (for thickening)

Amount: 2 tbsp all-purpose flour per 1 tbsp cornstarch

Purdue gives the same ratio the other way round: ½ tbsp cornstarch for 1 tbsp flour.

  1. Whisk the flour into a little cold liquid first.
  2. Stir into the simmering sauce and cook until thick.

Best for

  • gravies
  • stews
  • sauces

Not for

  • puddings
  • clear, glossy sauces

What changes

The sauce is duller and less shiny, and tastes of raw flour unless cooked a little longer.

  • vegan
  • dairy-free
  • egg-free
Sources: North Dakota State University Extension·University of California Cooperative Extension (San Joaquin County)·Saskatchewan Health Authority (provincial government health agency, Canada)·Betty Crocker·America's Test Kitchen·Food Network

Potato starch

Amount: 1 tbsp potato starch per 1 tbsp cornstarch

Sources vary

Food Network's cornstarch guide and Purdue treat potato starch and cornstarch as equal. America's Test Kitchen says 1 to 1½ tbsp. Food Network's general substitution guide says 2 tsp.

  1. Stir in near the end of cooking and take the pan off the heat once it thickens.

Best for

  • soups
  • gravies
  • quick sauces

Not for

  • long-cooked pie fillings and puddings

What changes

Thickens clear like cornstarch but does not hold up well to long cooking.

  • vegan
  • dairy-free
  • egg-free
  • gluten-free
Sources: Food Network·America's Test Kitchen·Food Network·Purdue Extension

Don't use

  • Flour in puddings

    America's Test Kitchen does not recommend flour in place of cornstarch in puddings because of gluten formation.

  • Arrowroot in dairy-based sauces

    America's Test Kitchen says to avoid arrowroot to thicken recipes with dairy. Its amount also disagrees across sources (1½ tsp per tsp, 2 tsp per tbsp, or 2 tbsp per tbsp), so it is left out.

How we source this

Each swap is backed by at least two independent sources, including a test kitchen, university extension service or product maker. The amounts replace one unit of the original ingredient and do not work in reverse. See the full source list.

Sources

Related substitute pages