Next time you’re in the middle of making dinner and suddenly realize you’re out of cornstarch, don’t panic. Cornstarch substitutes abound—and there’s a good chance one (or more) of them is already in your pantry. But first, a brief lesson on what cornstarch is and what it does:
What is cornstarch?
Cornstarch is a fine white powder made from the endosperm of corn kernels. (In the UK, cornstarch is called cornflour; in the States, “corn flour” generally refers to finely milled cornmeal, i.e., whole ground corn kernels.) Frequently used for thickening sauces, stews, and custards, cornstarch is a staple in stir-fry recipes, where it tightens the sauce to produce a glossy coating. It can also be used in cookies and cakes to create a light, crumbly texture; and in fried foods to enhance their crisp exterior.
The best cornstarch substitutes:
So if you don’t have any on hand, what is a good substitute for cornstarch? Some sources cite glucomannan, ground flaxseeds, or guar gum as fine swaps, but these don’t deliver the same texture and may impart unwanted flavors. Still, there are plenty of other ready ingredients you can substitute for cornstarch to achieve similar results. The best one to choose depends on what type of recipe you’re making.
Potato Starch
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. The best part is that it can typically be substituted in an equal amount, saving you from having to do any mental calculations. That’s just a few reasons many cooks consider potato starch a great all-around alternative to cornstarch.
“My go-to sub is potato starch,” says associate food editor Kendra Vaculin. “I find that in sweet and savory applications alike, to make slurries, in crispy coatings, in baked goods, generally as a thickener, it works perfectly.” In particular, she recommends Bob’s Red Mill Potato Starch, which comes in a convenient resealable bag.
Don’t confuse this for potato flour, which is comprised of whole peeled potatoes that have been dried and ground into a powder. The two are not interchangeable.
Bob's Red Mill Potato Starch
All-Purpose Flour
One of the most common substitutes for cornstarch is another pantry staple: plain all-purpose flour. It works particularly well as a thickening agent in sauces and roux: “I have used wheat flour in [in the custard of] my banana pudding in place of cornstarch and experienced great results,” says chef David Guas of Bayou Bakery, Coffee Bar & Eatery.
Cornstarch has twice the thickening power of all-purpose flour, which means you’ll want to use twice as much: For every 1 tablespoon of cornstarch, you’ll want to use 2 tablespoons of flour. Keep in mind that flour won’t give you the same glossy shine that cornstarch offers—your final product will have a matte sheen and a more opaque appearance. Additionally, using flour as a cornstarch substitute is not the best option for baked goods: Adding more flour to a recipe than what’s called for will likely make the final product dense and tough.
