Top 5 Cornstarch Alternatives for Cooking and Baking

Cornstarch is a kitchen essential known for thickening sauces and soups without altering their flavor. But if you're out of stock, don't worry — use this guide to find the best substitutes for when you need them the most.

What Is Cornstarch and How Is It Used?

Cornstarch is derived from the starchy endosperm at the center of a corn kernel. After extracting, rinsing, drying, and milling the starch, it becomes the fine white powder we recognize as cornstarch. It differs from corn flour, which is made from whole kernels.

This fine white powder is incredibly versatile and indispensable in cooking. Most commonly, it's used to thicken sauces, soups, and custards. The unique structure of cornstarch, composed of long starch molecules, allows it to swell and thicken when heated in liquid.

Top 5 Alternatives to Cornstarch

Cornstarch is a kitchen favorite, but it's not uncommon to run out. Here are five excellent substitutes for cornstarch to help you thicken your dishes when you're in a pinch.

1. All-Purpose Flour

That's right — all-purpose flour is a reliable thickener. While it won't provide the same glossy finish as cornstarch, it works well enough in a pinch. Since it has about half the thickening power of cornstarch, use two tablespoons of all-purpose flour for every tablespoon of cornstarch called for.

2. Arrowroot Powder

If you have arrowroot powder, you're in luck — it works just like cornstarch and gives your sauces a beautiful, glossy finish. However, keep in mind that arrowroot doesn't hold up well over time or during reheating, so it's best used for dishes you'll be serving right away. Substitute one tablespoon of arrowroot powder for one tablespoon of cornstarch.

3. Potato Starch

Like arrowroot, potato starch is a potent thickener, but it loses its effectiveness after cooking. It's best to enjoy your dish soon after preparation. Potato starch has the same thickening power as cornstarch, so you can use it in equal amounts. Substitute one tablespoon of potato starch for one tablespoon of cornstarch.

4. Rice Flour

Similar to all-purpose flour, rice flour has about half the thickening power of cornstarch. You'll need to use two tablespoons of rice flour for every tablespoon of cornstarch in your recipe. It's also colorless when added, making it perfect for clear liquids and delicate dishes.

5. Tapioca Starch

Tapioca starch is a neutral-flavored thickener derived from cassava, a root vegetable native to South America. It doesn't thicken as strongly as cornstarch, so you'll need to use two tablespoons of tapioca starch for every tablespoon of cornstarch. Be careful not to boil tapioca starch, as it can cause the mixture to become stringy.