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 a substitute for cornstarch in Chinese cooking? ›
6 Cornstarch Substitutes for All Your Cooking and Baking Needs
- Potato Starch. Potato starch is the cornstarch substitute favorite of associate food editor Kendra Vaculin. ...
- Rice Flour. ...
- All-Purpose Flour. ...
- Tapioca Flour. ...
- Arrowroot Powder. ...
- Xanthan Gum.
Organic Corn Starch
It is a preferred ingredient for cooking and baking because it thickens at lower temperatures compared to flour, and results in a silky texture without imparting any taste or hue to the dish.
How important is cornstarch 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 use rice flour instead of corn flour? ›
Substitute ratio: 1:1
Glutinous rice flour can be used as a replacement for cornflour in many recipes, and it's gluten-free - despite its name. This thickening agent is often used in Asian dishes, such as rice noodles and mochi, and has a neutral taste.
Is cornstarch same as flour? ›
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.
What thickens better than cornstarch? ›
Glucomannan
It's a far more powerful thickening agent by amount, so use about half the amount of glucomannan as you would cornstarch. About one teaspoon to every cup of liquid is a common suggestion. Since glucomannan tends to clump in high heat, mix it with cold water before adding it to your dish.
What is the healthiest starch to cook with? ›
Tapioca starch or cassava flour.
Cassava flour is more nutritious and has more fiber than tapioca starch. This gluten-free option is mostly used for thickening foods. Similar to arrowroot, you'll use twice the amount of tapioca starch (or cassava flour) as cornstarch in a recipe.
What are the five different kinds of starch? ›
Main starches:
- Barley starch.
- Cassava starch, tapioca starch.
- Maize starch, corn starch.
- Pea starch.
- Potato starch.
- Rice starch.
- Sorghum starch.
- Wheat starch.
“Cornstarch is a game changer for cookie baking,” confirms Brian Hart Hoffman, editor in chief of Bake from Scratch. “You can count on [it for] a softer and more tender crumb.”
Is cornstarch soluble in water? ›
Answer and Explanation: Cornstarch is not soluble in water. If you have ever cooked with cornstarch you know it is often used as a thickener for sauces. While it looks like the cornstarch dissolves in the water to cause it to thicken, it is really just breaking apart.
How long does baking soda last? ›
The Food Marketing Institute's "The Food Keeper" recommends storing unopened baking soda at room temperature for 18 months. After opening, store at room temperature for 6 months for best quality.
Can I use baking powder instead of cornstarch? ›
Using Cornstarch and Baking Powder Interchangeably
Let's cut to the chase. Cornstarch is not baking powder, and you shouldn't use cornstarch instead of baking powder or vice versa because they react differently and serve distinct roles.
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.
How to make sauce thicker without flour or cornstarch? ›
6 Ways to Thicken Sauce Without Cornstarch
- Reduce the sauce. Simmering your sauce over low heat will cause the water in the sauce to evaporate and the sauce to naturally thicken. ...
- Add egg yolks. ...
- Prepare a roux. ...
- Make a beurre manié. ...
- Add pureed vegetables. ...
- Use another thickening agent.
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.
