How Much Cornstarch to Substitute for Flour
Works for baking, sauteing, and frying. Cornstarch tastes essentially the same as Flour.
How much cornstarch equals one cup of flour, mixed into cold water before adding to heat?
Use 1/2 cup cornstarch per 1 cup flour, mixed into cold water before adding to heat.
Health notes
Compared with Flour, Cornstarch has: less fat (0.1g vs 1g per 100g in Flour), less protein (0.3g vs 10.3g per 100g in Flour), and more carbs (91.3g vs 76.3g per 100g in Flour).
Using cornstarch as a flour substitute in baking
For thickening fillings only: 1/2 cup cornstarch per 1 cup flour. Do not replace structural flour in yeast breads or most cakes—cornstarch has no gluten.
Other cooking methods
- Sauteing
Works as a slurry to thicken pan sauces; mix with cold water first, then stir in at 1/2 cup per 1 cup flour.
- Frying
For thickening batters/sauces use half as much cornstarch as flour. For dry dredging/coating, use closer to 1:1 by volume so food is fully covered; cornstarch browns faster and fries crispier than flour.
- Slow Cook
Stir in a cold slurry near the end of cooking; 1/2 cup per 1 cup flour thickens without a raw taste.
- Steaming
1/2 cup per 1 cup flour works fine in batters that get steamed, like steamed buns or puddings.
- Drinks
Use 1/2 cup per 1 cup flour to thicken hot drink bases like custardy shakes; mix with cold liquid first.
Methods to avoid (2)
- Grilling
Not recommended: no liquid to activate the starch and nothing for it to bind on a grill.
- Raw Cold
Not recommended: stays chalky and won't dissolve or thicken without heat.
FAQ
- How much cornstarch equals one cup of flour, mixed into cold water before adding to heat?
Use 1/2 cup cornstarch per 1 cup flour, mixed into cold water before adding to heat.
- Can I substitute cornstarch for Flour in baking?
Yes. For thickening fillings only: 1/2 cup cornstarch per 1 cup flour. Do not replace structural flour in yeast breads or most cakes—cornstarch has no gluten. Not recommended: no liquid to activate the starch and nothing for it to bind on a grill.
- How much cornstarch to use as a flour substitute?
No real flavor of its own, so taste stays cleaner and less starchy than flour.
- How does the flavor change when substituting Cornstarch for Flour?
Cornstarch tastes essentially the same as flour.
- How does texture change when substituting Cornstarch for Flour?
Cornstarch glossier, more translucent thickening with a slightly stretchy set instead of a matte, structured one.
- What else should I know about substituting Cornstarch for Flour?
For gravies, pie fillings, and stir-fry sauces. Expect a glossier, clearer sauce. For fried coatings, use nearer 1:1 by volume for coverage, not half. Skip yeast breads, cakes, and anything needing gluten structure. Cut liquid slightly if the recipe is already wet.
- What still works when substituting Cornstarch for Flour?
Cornstarch still works as a thickener.
- What won't work when substituting Cornstarch for Flour?
Cornstarch won't work as a binder and texture.
- How well does Cornstarch match Flour?
Cornstarch is stretch on structure, good on heat, and good on flavor.
- How does nutrition compare per 100g when substituting Cornstarch for Flour?
Cornstarch has about x20 fewer fat, x17 fewer sat. fat, and x40 fewer protein. Overall, calories is similar.