Substitute for Cornstarch: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

A common substitute for cornstarch is all-purpose flour. Use two tablespoons of flour for every one tablespoon of cornstarch required in a recipe. For a gluten-free option that thickens similarly, arrowroot or potato starch can be used in roughly equal amounts.

Cornstarch is a refined starch used to thicken liquids like sauces, gravies, soups, and pie fillings. When choosing a replacement, consider the final texture and appearance you want. To prevent lumps, always mix any starch with a small amount of cold liquid to form a smooth paste, called a slurry, before stirring it into the hot liquid you want to thicken.

Substitutes for cornstarch (per 1 tablespoon)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Mix starches with cold liquid first to avoid lumps
• For coating fried foods, potato starch or rice flour give a similar crisp crust

How to choose the right cornstarch substitute

Each cornstarch substitute has different properties that affect the final dish. Some create a clear, glossy finish, while others produce a more opaque, matte appearance. The right choice depends on your recipe.

• All-purpose flour is a useful thickener but contains gluten and makes sauces opaque. Because it has less thickening power than pure starch, you need twice as much. It also requires a few minutes of simmering to cook away any raw flour taste.
• Arrowroot creates a very clear, glossy sauce, making it a good choice for fruit glazes. It should be added near the end of cooking. Combining it with dairy can sometimes result in a slippery texture.
• Potato starch works well in soups and gravies. After the liquid has thickened, avoid boiling it hard, as this can cause the starch to break down and thin out the sauce.
• Tapioca starch provides a glossy, slightly stretchy quality, which is useful for thickening fruit pies. It requires about double the amount compared to cornstarch.
• Rice flour can be used in sauces and gravies. Like all-purpose flour, you need twice as much. Be sure to cook it thoroughly, as it can have a slightly grainy texture if undercooked.

Swaps by recipe type

Matching the substitute to the food can produce better results. The characteristics of each thickener make it better suited for certain applications.

For savory dishes like gravies, stews, and pan sauces, all-purpose flour is a suitable choice, especially when a crystal-clear appearance is not a priority. Potato starch and rice flour also work well in these recipes.

For clear sauces and fruit glazes where a translucent, shiny finish is desired, arrowroot is a good option. It will not make the sauce cloudy as flour would.

When making fruit pies, tapioca starch is a preferred thickener. It creates a glossy filling with a slightly stretchy texture.

As a coating for fried foods, both potato starch and rice flour can replace cornstarch to create a similarly crisp crust.

What changes when you swap

Replacing cornstarch can alter the texture and appearance of your final dish. Using a substitute is a functional swap, not an identical one.

Appearance: All-purpose flour will create an opaque, or cloudy, sauce. For a clear, glossy finish, arrowroot or tapioca starch are better choices.

Texture: Tapioca starch can give fillings a slightly stretchy consistency. Rice flour may seem grainy if not cooked long enough. Arrowroot can become slippery if used with dairy. Flour requires extra cooking time to avoid a raw taste and a gritty feel.

Dietary needs: All-purpose flour contains gluten. For a gluten-free option, choose arrowroot, potato starch, tapioca starch, or rice flour.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.