Cornstarch is a pure starch with no protein, fat, or flavor — it's all function. Its thickening power, ability to produce clear gels, and tenderizing effect in baked goods make it one of the most versatile ingredients in the kitchen. This guide covers the best substitute for each of cornstarch's applications.
Thickening: Cornstarch granules absorb water and swell dramatically when heated, creating a thick gel. It's twice as powerful as flour as a thickener — 1 tbsp cornstarch = 2 tbsp flour for equivalent thickening. It produces a clear, shiny gel (unlike the cloudy gel flour produces), making it preferred in fruit pie fillings and Asian sauces.
Tenderizing in baking: Mixed into flour (as in the DIY cake flour substitute), cornstarch dilutes protein content, producing more tender, fine-crumbed cakes and cookies. It literally interrupts gluten formation.
Coating for frying: Creates an extremely crispy, light crust — more so than flour because starch gelatinizes and crisps more thoroughly than protein-containing flour.
Stabilizing: Added to powdered sugar (confectioners' sugar contains 3% cornstarch) to prevent caking and stabilize frostings.
Use 2 tsp arrowroot per 1 tbsp cornstarch. Arrowroot thickens at a lower temperature than cornstarch (important for custards and sauces you don't want to boil) and produces a clearer, glossier gel. Best for: fruit sauces, glazes, clear gravies, and delicate custards. Doesn't work well in acidic mixtures (sauces with lemon or tomato) — loses thickening power.
The most widely available substitute. Use double the volume. Flour thickens by gelatinizing starch AND coagulating proteins — the result is a cloudier, less silky sauce. Must be cooked for at least 1–2 minutes to eliminate raw flour taste. Works for: gravies, béchamel-style sauces, casserole fillings. Not for: crystal-clear gels or fresh fruit pie fillings where clarity matters.
Use equal volume (1:1). Tapioca thickens quickly, produces an extremely clear gel, and stays stable when frozen and reheated (cornstarch breaks down and weeps after freezing). Best for: fruit pie fillings that will be frozen, Asian-style sauces, and clear glazes. In high heat applications, tapioca can become slightly stringy — combine with another starch for best results.
Use 1:1 by volume. Very similar to cornstarch in thickening power with a clear result. Works well in sauces and gravies. Becomes gluey if overcooked — add toward the end of cooking and don't boil.
Use 2 tbsp per 1 tbsp cornstarch for thickening. Produces a slightly less clear result. Gluten-free. Good in Asian-style soups and for coating in crispy frying applications.
Cornstarch's role here is to dilute protein content — use 2 tbsp cornstarch per cup of flour removed (so replace 2 tbsp of all-purpose flour with 2 tbsp cornstarch). This is the classic DIY cake flour method.
Arrowroot powder works as a 1:1 substitute in this application. Potato starch also works. Both produce a similar tenderizing effect.
1–2 tbsp of cornstarch in shortbread produces the melt-in-your-mouth texture. Arrowroot is the best substitute (1:1). Potato starch works slightly less well but is acceptable.
Cornstarch thickens pastry cream and sets its structure. Arrowroot is the best substitute — use equal amounts and note it thickens at lower temperature (don't overheat). All-purpose flour works 1:1 but produces a heavier, cloudier result. The classic French preparation (crème pâtissière) traditionally uses all-purpose flour.
Use 1:1. Rice flour produces an even crispier coating than cornstarch in many frying applications. The starch gelatinizes to form an extra-thin, crackly crust. Preferred in Korean fried chicken and many Japanese applications.
Works well as a coating and produces a light, crispy result. Slightly less crispy than cornstarch but very comparable.
Good coating substitute. Produces a very crispy, slightly chewy crust similar to Korean fried chicken style.
💡 For the crispiest fried coating, use a mix of 1/2 rice flour + 1/2 cornstarch (or arrowroot). The combination produces more consistent crispiness than either alone.
| Application | Best Substitute | Ratio | Notes |
|---|---|---|---|
| Sauce/gravy thickening | Arrowroot powder | 2 tsp per 1 tbsp cornstarch | Clearer; don't use in acidic sauces |
| Sauce/gravy thickening | All-purpose flour | 2 tbsp per 1 tbsp cornstarch | Cloudier; cook out raw taste |
| Fruit pie filling | Tapioca starch | 1:1 | Freezes well; stays clear |
| Cake flour (tenderizing) | Arrowroot powder | 1:1 | Equal tenderizing effect |
| Shortbread texture | Arrowroot or potato starch | 1:1 | Similar melt-in-mouth effect |
| Frying coating | Rice flour | 1:1 | Even crispier than cornstarch |
| Custard/pastry cream | Arrowroot | 1:1 | Don't overheat; thickens lower |