Substitute for Cornstarch in Baking: Best Arrowroot Swap
Cornstarch lightens the texture of baked goods by reducing gluten development in flour. It creates tender, delicate crumbs in cakes and cookies and is often mixed with all-purpose flour to approximate cake flour.
Best Substitute
Arrowroot Powder
1 tablespoon arrowroot per 1 tablespoon cornstarch
Arrowroot powder is a 1:1 swap that produces the same tender, delicate crumb in baked goods. It is flavorless and works at the same temperatures as cornstarch, making it the most seamless replacement.
Other Options
Tapioca Starch
1 tablespoon tapioca starch per 1 tablespoon cornstarch
Works well in cookies and cakes. Adds a slightly chewy texture that can be desirable in some baked goods.
Potato Starch
1 tablespoon potato starch per 1 tablespoon cornstarch
Produces very moist, tender results. Best for cakes and quick breads. Do not confuse with potato flour, which behaves differently.
All-Purpose Flour
2 tablespoons all-purpose flour per 1 tablespoon cornstarch
Use double the amount since flour has less thickening power. Will produce a slightly denser texture but works in a pinch.
Sources & References
- USDA FoodData Central
nutritional composition of cornstarch and starch alternatives
- Healthline
overview of cornstarch substitutes in cooking and baking
Frequently Asked Questions
What can I use instead of cornstarch in baking?
Arrowroot powder is the best 1:1 substitute for cornstarch in baking. Tapioca starch and potato starch also work at a 1:1 ratio. All-purpose flour can substitute at double the amount (2 tablespoons flour per 1 tablespoon cornstarch).
Can I skip cornstarch in a baking recipe?
Omitting cornstarch will result in a denser, chewier texture since cornstarch softens gluten. If you want a tender crumb, replace it with arrowroot or tapioca starch at a 1:1 ratio rather than leaving it out entirely.