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Substitutes for Cornstarch

Common substitutes for cornstarch are Arrowroot Flour and Flour, with ratios below.

Thickener

Substitutes (2)

  • Arrowroot Flour

    Good fit

    3/4:1

    BakingSauteingFryingSteamingDrinks

  • Flour

    Good fit

    2:1

    BakingSauteingFryingSlow CookSteamingDrinks

FAQ

What else is Corn Starch known as?

Corn Starch is known as cornstarch, corn flour, maize starch, cornflour, thickener, and starch powder.

What is the texture like dry?
  • Fine, powdery, chalky-white starch.
  • Feels silky and slightly squeaky when rubbed between fingers, with no grit.
What is the texture like when heated?
  • Turns glossy, translucent, and gel-like when heated with liquid.
  • Thick, smooth, slightly stretchy mouthfeel.
How is Corn Starch used in recipes?

Corn Starch is a pure starch used to thicken sauces, gravies, pie fillings, and stir-fry glazes. Always mix with cold water into a slurry before adding to hot liquid, or it clumps. Sets clearer and glossier than flour. Store in a sealed container in a cool, dry pantry indefinitely.

Does water content matter?

Corn Starch has low water content. Doesn't add much moisture; batters may need liquid elsewhere.

Cooking methods

Works well

  • Baking

    Thickens fruit pie fillings and custard-style bakes. Mix with cold liquid first to avoid clumping before adding to batter.

  • Sauteing

    Used to dust proteins or vegetables for a light crisp crust before hitting the hot pan with fat.

  • Frying

    Coats food for a light, crisp, almost glassy crust. Fries up crunchier and lighter than flour-based coatings.

  • Slow Cook

    Stir in a slurry near the end to thicken braises and stews without long simmering time.

  • Steaming

    Works in steamed puddings and dumpling wrappers where it sets to a soft, slightly translucent texture.

  • Drinks

    Used in small amounts to add body to bubble tea syrups or thicken fruit-based drink bases.

Methods to avoid (2)
  • Grilling

    Not useful here. No direct heat application and it won't survive open flame contact well.

  • Raw Cold

    Rarely eaten raw. Sits gritty and chalky on the tongue, better dissolved and cooked to thicken.