This pantry staple is famous for thickening sauces and stews without changing the flavor. It's an essential ingredient you should always have on hand. But if or when you don't have any cornstarch (it's bound to happen) refer to this guide for the best cornstarch substitutes to use in a pinch.
What Is Cornstarch and What Is It Used For?
Cornstarch is made from the endosperm found at the center of a corn kernel. The starches inside the endosperm are removed, rinsed, dried, and then milled into a fine powder, leaving us with cornstarch as we know it. It's not to be confused with corn flour, which is made from whole kernels.
This chalky, white powder can be used in many ways, making it an absolute must-have in the kitchen and beyond. Most commonly, however, it's used as a thickener in sauces, stews, and custards. It makes a great thickening agent because it's made up of a long chain of starch molecules that unravel and swell when heated in the presence of moisture.
5 Best Cornstarch Substitutes
If cornstarch is well-loved in your kitchen, you're bound to run out from time to time. Here are five of the best cornstarch substitutes for all your thickening needs.
1. All-Purpose Flour
Yep, that's right — all-purpose flour is a very stable thickener. Although it won't produce the same glossy shine as cornstarch, it'll get the job done in a pinch. All-purpose flour contains about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to substitute two tablespoons of all-purpose flour.
2. Arrowroot Powder
If you happen to have this starch on hand, you're in luck: It has the same thickening power as cornstarch, and it creates a beautiful, shiny sauce. But one caveat about arrowroot — it doesn't hold or reheat well, so it's best to use this option when you'll be serving your dish immediately. Substitute one tablespoon of arrowroot powder for one tablespoon of cornstarch.
3. Potato Starch
Like arrowroot, this starch is a strong thickener, but it doesn't last long after cooking, so you'll want to eat whatever you're cooking as soon as possible. Potato starch also has the same thickening power as cornstarch, so you don't have to change the measurement. Substitute one tablespoon of potato starch for one tablespoon of cornstarch.
4. Rice Flour
Like all-purpose flour, rice flour has half the thickening power of cornstarch, so you're going to want to use two tablespoons of rice flour for every one tablespoon of cornstarch called for. It's also colorless when added to recipes, making it great for use in clear liquids.
5. Tapioca Starch
Tapioca is a flavorless ingredient that is extracted from cassava, a root vegetable found throughout South America. It doesn't have quite the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to use two tablespoons of tapioca starch. You'll want to avoid boiling tapioca starch as this can cause the thickened liquid to become stringy.
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FAQs
Nearly identical in texture and with a similarly neutral flavor, potato starch is one of the best cornstarch substitutes. It's a wonderful thickener for sauces and works just as well in baked goods, like shortbread.
What is a good substitute for cornstarch in baking? ›
Nearly identical in texture and with a similarly neutral flavor, potato starch is one of the best cornstarch substitutes. It's a wonderful thickener for sauces and works just as well in baked goods, like shortbread.
What is another name for cornstarch? ›
Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars.
What is a substitute for cornstarch in Chinese cooking? ›
Cornstarch is also used in a classic Chinese cooking technique, known as velveting, that makes for that signature, soft and silky texture of stir-fried chicken. For this technique, you can always substitute potato starch or rice flour.
Can I use rice flour instead of cornstarch? ›
Rice flour isn't as strong of a thickener as cornstarch, but it works with good results. Use 2 tablespoons of rice flour or brown rice flour for every tablespoon of cornstarch the recipe calls for. Sprinkle the rice flour over the liquid. The liquid thickens immediately.
What ingredient is the same as cornstarch? ›
Potato starch is the cornstarch substitute favorite of associate food editor Kendra Vaculin. A light white powder extracted from crushed potatoes, it's an almost flawless one-to-one swap for cornstarch in all applications.
What happens if I use baking soda instead of cornstarch? ›
Baking soda cannot substitute cornstarch. Baking soda is a leavening agent whereas cornstarch is a thickener. These two ingredients may look similar, but they have very different purposes in cooking and cannot be used interchangeably.
Can I use cream of tartar instead of cornstarch? ›
No. Cornstarch is a starch used for thickening, while cream of tartar is an acid used for leavening, stabilizing, and preventing crystallization. They play totally different roles in baking and are not considered substitutes for one another.
Does cornstarch go bad? ›
Good news: Cornstarch is one of those baking staples that can last for years and doesn't really expire. If cornstarch does go bad, it's usually because moisture or pests have been able to get to it—and you'll notice it immediately. It may have an off taste or flavor (think sour or "funky"), or an off color.
What do the British call cornstarch? ›
In the UK we call it cornflour, whereas in the US they call it corn starch. Although, to confuse things, in the US they have something called cornflour which is what you might call cornmeal.
7 cornstarch substitutes that you can try out!
- Coconut. To thicken gravies or curries, instead of adding cornstarch, try adding coconut. ...
- Chia seeds and flax seeds. ...
- Chickpea flour. ...
- Almond flour. ...
- Potato starch powder. ...
- Coconut flour. ...
- Millet flour.
Cornstarch. Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products. Commercial cornstarch is made by soaking maize in water containing sulphur dioxide.
Do Chinese restaurants use flour or cornstarch? ›
Tender, juicy meat! Clingy, glossy sauce! Why is it that no matter what you order from an American Chinese restaurant, from egg drop soup to fiery kung pao chicken, the texture is out of this world? More often than not, it's thanks to one simple pantry staple: cornstarch.
What is a healthy substitute for cornstarch? ›
Easy-to-access alternatives are wheat flour, arrowroot flour, and rice flour. These are good alternatives to cornstarch because they are more nutritious and contain fewer carbohydrates and calories. Xanthan and guar gum are much stronger thickeners than cornstarch, but they can be harder to obtain and use.
What can you substitute for cornstarch in pie? ›
All-purpose flour is an easy substitute for cornstarch; in fact you may see recipes for thickening pie fillings or soups with either. You'll need 2 tablespoons of flour for every 1 tablespoon of cornstarch in a recipe.
How do you make cornstarch? ›
These days, cornstarch is made by a process called wet milling. Shelled corn is cleaned and steeped in large tanks in a warm, acidic solution of water and sulfur dioxide. This solution softens the kernel, which makes it easier to mill.
Is cornstarch necessary in baking? ›
Cornstarch not only acts as a thickening agent, but it can also be used in baked goods like cookies, brownies and cakes. If you're searching for more structure in your favorite dessert recipe, then cornstarch might be just the ingredient you need!
Can I substitute cornstarch for plain flour? ›
It's easy to substitute cornstarch for flour when your recipe calls for a thickener (as in gravy, sauce, or pie) or a coating for fried foods. Whether you don't have flour on hand or are looking for gluten-free alternatives, cornstarch has a similar effect in these cooking applications.
Are flour and cornstarch the same thing? ›
Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch. Thus, twice as much flour is needed to achieve the same thickening as cornstarch. To thicken sauces, cornstarch is combined with cold water first, which is called a slurry.
