How Much Flour to Substitute for Cornstarch
Works for baking, sauteing, and frying. Flour keeps a similar flavor profile to Cornstarch.
How much flour equals one cup of cornstarch (or 2 tbsp flour per 1 tbsp cornstarch), mixed into a paste or slurry first?
Use 2 cups flour per 1 cup cornstarch (or 2 tbsp flour per 1 tbsp cornstarch), mixed into a paste or slurry first.
Health notes
Compared with Cornstarch, Flour has: more fat (1g vs 0.1g per 100g in Cornstarch), more protein (10.3g vs 0.3g per 100g in Cornstarch), and less carbs (76.3g vs 91.3g per 100g in Cornstarch).
Using flour as a cornstarch substitute in baking
Use 2 cups flour per 1 cup corn starch, made into a paste first. Pies and cobbler fillings turn cloudier and less glossy.
Other cooking methods
- Sauteing
Whisk 2 cups flour into cold liquid per 1 cup corn starch for pan sauces. Cook a few minutes longer to lose the raw taste.
- Frying
For thickening, use 2:1 flour to cornstarch. For breading/dredging, America's Test Kitchen uses flour 1:1 by volume for cornstarch—expect a heavier, matte crust that browns faster.
- Slow Cook
Make a roux or slurry at 2:1 and stir in near the end. Gravies and stews come out heartier but less clear.
- Steaming
Use 2:1 in a slurry stirred into the dish before steaming. Sauces stay opaque rather than glassy.
- Drinks
Use 2:1 whisked into hot liquid for thickened drink bases. Texture turns cloudier and slightly grainy compared to corn starch.
Methods to avoid (2)
- Grilling
Not recommended: flour has no role as a dry-heat thickener on the grill.
- Raw Cold
Not recommended: raw flour tastes starchy and won't dissolve or thicken cold.
FAQ
- How much flour equals one cup of cornstarch (or 2 tbsp flour per 1 tbsp cornstarch), mixed into a paste or slurry first?
Use 2 cups flour per 1 cup cornstarch (or 2 tbsp flour per 1 tbsp cornstarch), mixed into a paste or slurry first.
- Can I substitute flour for Cornstarch in baking?
Yes. Use 2 cups flour per 1 cup corn starch, made into a paste first. Pies and cobbler fillings turn cloudier and less glossy. Not recommended: flour has no role as a dry-heat thickener on the grill.
- How much flour to use as a cornstarch substitute?
Flavor stays neutral, but sauces can taste slightly raw unless cooked a few extra minutes.
- How does the flavor change when substituting Flour for Cornstarch?
Flour keeps a similar flavor profile to cornstarch.
- How does texture change when substituting Flour for Cornstarch?
Flour cloudier, more opaque thickening with a heavier, less glossy body than corn starch gives.
- What else should I know about substituting Flour for Cornstarch?
For gravies, pie fillings, and sauces. Expect a cloudier, heavier sauce. For frying coatings, closer to 1:1 by volume is fine for coverage. Skip cold dressings and clear glazes. Cook a few extra minutes to remove raw flour taste.
- What still works when substituting Flour for Cornstarch?
Flour still works as a thickener, binder, and texture.
- How well does Flour match Cornstarch?
Flour is good on structure, good on heat, and okay on flavor.
- How does nutrition compare per 100g when substituting Flour for Cornstarch?
Flour has about x20 more fat, x17 more sat. fat, and x40 more protein. Overall, calories is similar.