Cornstarch substitutes
Quick answer
For 1 tablespoon cornstarch, use 2 tablespoons all-purpose flour in gravies and opaque sauces or 1 tablespoon arrowroot for a clearer finish. Heat, acidity, and freezing can change which thickener works best.
Cornstarch is a concentrated starch used to thicken sauces, gravies, and pie fillings. Flour, arrowroot, potato starch, and quick-cooking tapioca can thicken in its place, but they do not produce the same clarity, texture, or freeze-thaw result.
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| Rank | Substitute | Substitution ratio | What to expect |
|---|---|---|---|
| #1 | Arrowroot powder | 1 tbsp arrowroot per 1 tbsp cornstarch | An equal-volume thickener that is useful when you want an alternative starch. Follow the recipe's heat instructions because different starches set and hold differently. |
| #2 | All-purpose flour | 2 tbsp all-purpose flour per 1 tbsp cornstarch | A practical choice for gravies, stews, and opaque sauces. It takes twice the volume and produces a less clear result than cornstarch. |
| #3 | Potato starch | 1 tbsp potato starch per 1 tbsp cornstarch | An equal-volume starch substitution in extension conversion charts. Use it in a recipe that can tolerate a different set and finish rather than assuming every starch behaves identically. |
| #4 | Quick-cooking tapioca | 2 tbsp quick-cooking tapioca per 1 tbsp cornstarch | Useful for fruit fillings and dishes where a tapioca texture is acceptable. Granules can remain visible, so follow the recipe or product directions for resting, grinding, or cooking. |
Substituting for a specific recipe?
The best substitute depends on what you're making. Pick your use case:
Following a specific diet?
These substitutes are filtered for dietary restrictions:
When to be careful
Freezing and canning need special care. Flour- or cornstarch-thickened pie fillings can separate after freezing, while tapioca or arrowroot may hold better. For home canning, do not improvise with any starch: use only the thickener and amount specified by a scientifically tested canning recipe.
Why these substitutes work
Starches thicken when their granules absorb water during heating, but each source has a different thickening strength, appearance, and stability. That is why extension substitution charts use twice as much flour or quick-cooking tapioca as cornstarch, while arrowroot and potato starch are listed at equal volume.
For an everyday gravy or opaque sauce, all-purpose flour is usually the easiest fallback: use 2 tablespoons for every 1 tablespoon cornstarch. Arrowroot or potato starch use the same volume as cornstarch, but the result can look and hold differently. Quick-cooking tapioca takes twice the volume and is most useful when its fruit-filling texture suits the dish.
Choose around the job, not just the measuring spoon. Appearance, cooking method, freezing, and food-preservation rules can matter as much as thickening power. Never carry an ordinary sauce substitution into a home-canning recipe unless the tested canning instructions explicitly allow it.
Frequently asked questions
- How much flour replaces 1 tablespoon cornstarch?
- Use 2 tablespoons all-purpose flour. The sauce will be more opaque, so this works better for gravy, stew, or a pan sauce than for a clear glaze.
- Can I use arrowroot instead of cornstarch?
- Yes. Use 1 tablespoon arrowroot for 1 tablespoon cornstarch, then follow the recipe's heat and serving instructions because the finish and holding behavior can differ.
- Which thickener works better after freezing?
- Penn State Extension notes that flour- or cornstarch-thickened fillings may separate after freezing, while tapioca and arrowroot can give better freeze-thaw results.
- Can I replace cornstarch in a home-canning recipe?
- Only when a scientifically tested canning recipe specifies the replacement and amount. Thickener changes can interfere with safe heat penetration.