Cornstarch, a common cooking ingredient with many substitutes

Cornstarch Substitutes: 5 Best Thickener Alternatives

Meet DhananiPublished Jun 24, 2026Our methodology

The best substitute for cornstarch is Arrowroot Powder at a 1 tsp arrowroot per 1 tsp cornstarch ratio. It works best for fruit sauces, pie fillings, stir-fry sauces. There are 4 other alternatives below, each with exact ratios and usage notes.

Best Substitute

Arrowroot Powder

1 tsp arrowroot per 1 tsp cornstarch

Works 1:1 as a thickener. Creates a clearer, glossier finish than cornstarch. Do not use in dairy-based sauces as it can become slimy.

Fruit saucesPie fillingsStir-fry sauces

Flavor & Texture Change

Completely neutral. Creates a clearer, more glossy result than cornstarch. Excellent for fruit sauces, pie fillings, and stir-fry sauces.

When Not to Use

Do not combine with dairy (it can create a slimy texture in milk-based sauces). Do not overcook or the thickening breaks down. Remove from heat as soon as the sauce thickens.

Which Cornstarch Substitute Should You Use?

Best Overall

Arrowroot Powder

Works identically to cornstarch. Neutral flavor, clear thickening, freezes well. Use 1:1.

Best for Frying

Potato Starch

Creates the crispiest coating of any starch. Stays crispy longer than cornstarch.

Best for Sauces

Arrowroot Powder

Creates a glossy, clear sauce that does not turn cloudy. Does not break down in acidic sauces.

Best Pantry Staple

All-Purpose Flour

You almost certainly have it. Use 2 tbsp flour per 1 tbsp cornstarch. Must be cooked longer.

What are the other substitutes for cornstarch?

Tapioca Starch

2 tsp tapioca starch per 1 tsp cornstarch

Use twice as much. Creates a glossy, slightly chewy texture. Excellent for pie fillings and frozen desserts as it does not break down when frozen.

Pie fillingsPuddingsFrozen desserts

Flavor/texture:Neutral flavor. Creates a glossy, slightly chewy texture. Adds a pleasant chewiness to baked goods. Pie fillings will be glossy and slightly stretchy.

Avoid when:Creates a slightly stringy, chewy texture in sauces if overused. Do not use for clear liquids you want pourable (it makes them bouncy). Best for pie fillings and baked goods, not for savory sauces.

All-Purpose Flour

2 tbsp flour per 1 tbsp cornstarch

Use twice as much flour. Must be cooked longer (2-3 minutes) to eliminate the raw flour taste. Creates an opaque, matte finish rather than glossy.

GraviesSoupsStews

Flavor/texture:Can taste floury if not cooked long enough. Creates a thicker, more opaque sauce. Good for gravy and roux-based sauces where clarity does not matter.

Avoid when:Use double the amount (2:1 ratio). Must be cooked for at least 2-3 minutes to eliminate raw flour taste. Creates an opaque, matte sauce, not clear and glossy like cornstarch. Not suitable for gluten-free needs.

Potato Starch

1 tbsp potato starch per 1 tbsp cornstarch

Works 1:1 as a thickener. Add at the end of cooking and do not boil-it loses thickening power at high temperatures. Creates a light, silky texture.

SoupsSaucesGravies

Flavor/texture:Very neutral flavor. Creates a light, silky texture. Excellent for frying (creates the crispiest coating). Sauces thickened with potato starch are clear and glossy.

Avoid when:Breaks down at high temperatures and with prolonged cooking. Do not boil sauces thickened with potato starch or they will thin out. Add at the very end of cooking.

Rice Flour

2 tbsp rice flour per 1 tbsp cornstarch

Use twice as much. Creates a slightly grainier texture in sauces. Works well for frying and breading as a coating. Colorless and flavorless.

Stir-fry saucesBreadingTempura

Flavor/texture:Very mild, slightly sweet flavor. Creates a less glossy, more matte sauce than cornstarch. Works well in baked goods and as a coating for frying.

Avoid when:Needs 2x the amount of cornstarch. Takes longer to thicken and requires more cooking time. Creates a slightly grittier texture in delicate sauces. Better for baking than sauce-thickening.

What should you know before substituting cornstarch?

Always mix cornstarch or its substitutes with cold liquid before adding to hot liquids to prevent lumps. This is called a slurry. Most starch thickeners lose their power if overcooked or if the sauce is too acidic. Arrowroot is better for acidic sauces; flour is better for opaque gravies.

How do you substitute cornstarch in a recipe?

A pure starch extracted from corn kernels, used primarily as a thickener for sauces, gravies, and pie fillings, and as a component in gluten-free baking.

The best substitute for cornstarch depends on what role it plays in your recipe. Our top recommendation is Arrowroot Powder (1 tsp arrowroot per 1 tsp cornstarch), which works well for fruit sauces, pie fillings, stir-fry sauces.

If you need a different option, Tapioca Starch (2 tsp tapioca starch per 1 tsp cornstarch) is another reliable choice. Use twice as much. Creates a glossy, slightly chewy texture. Excellent for pie fillings and frozen desserts as it does not break down when frozen.

When substituting cornstarch, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.

Substitution ratios verified against USDA FoodData Central and Celiac Disease Foundation. See our testing methodology for details.