Cornstarch is one of those unsung heroes in the kitchen. It keeps your fruit pies from being runny, makes your stir-fries nice and glossy, and gives your gravy its texture. Cornstarch is not something you reach for every day, so it's probably not too high on your grocery list—which means you may run out when you need it most (like in the middle of making Ree's Cashew Chicken!). Don't worry, though: These best cornstarch substitutes will save you. You can't always get exactly the same results with a cornstarch substitute, but you can get pretty close. Here’s everything you need to know.
What is cornstarch?
It’s literally the starch from corn—clever name, huh? You’ll find it in the baking aisle at the grocery store. It’s sometimes labeled corn flour in Europe, but don’t confuse it with extra-fine cornmeal, which is a totally different ingredient.
What does cornstarch do?
You won't really see or taste cornstarch in your finished dish, but it's a top-notch thickener, and it works like magic on fried foods. Here's a quick resume:
Thickens Pie Filling
Fruit is super juicy and it gets even juicier as it bakes in a pie. Cornstarch helps prevent the mixture from getting too runny. Plan on using up to ¼ cup of cornstarch for every 5 cups of fruit, depending on how ripe and juicy the fruit is. Any more than that, and you'll start to taste the cornstarch.
Thickens Pudding
Pudding would be soup if not for cornstarch! Ree uses cornstarch to thicken her chocolate pudding pie too. Most recipes call for 1 to 1½ tablespoons cornstarch for every 1 cup dairy, depending on how thick you want the pudding to be.
Gives Baked Goods a Tender Crumb
Some baked goods, like cakes and cookies, may call for cornstarch in addition to flour—the cornstarch gives the treats an extra soft texture. Try Ree's shortbread cookies and you'll see what we mean!
Thickens Soups, Sauces, and Gravies
A slurry (which is a thickening mixture) is a workhorse in the kitchen—it's one of the easiest ways to thicken a soup, sauce or gravy. To make a slurry, mix about 1 tablespoon cornstarch with enough water to make a thin paste, then add it to about 2 cups warm liquid (adjust the slurry accordingly based on how much liquid you have). Never add cornstarch directly to your soup or sauce without making the slurry first—the cornstarch will clump up!
Gives Fried Food a Crispy Crust
For an extra crisp crunch, toss proteins or veggies in a light coating of cornstarch before frying. You can also add cornstarch to flour for dredging.
Cornstarch can often be replaced, but there’s no one-size-fits-all fix. Find the best cornstarch substitute depending on what you’re making.
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Cornstarch Substitute for Fruit Pie Fillings
The Pioneer Woman
All-purpose flour is a fine replacement for cornstarch in pie fillings; tapioca starch works too. You’ll want to use 2 tablespoons flour or tapioca starch for every 1 tablespoon of cornstarch called for in the recipe.
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Cornstarch Substitute for Pudding
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Try all-purpose flour or rice flour in place of cornstarch to thicken a pudding—many old-fashioned pudding recipes call for flour; Israeli-style pudding recipes often use rice flour. (Just make sure you’re using rice flour and not glutinous or sweet rice flour—they won’t work.) Use 2 tablespoons flour for every 1 tablespoon cornstarch in a pudding.
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Cornstarch Substitute for Baked Goods
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You can use all-purpose flour in place of cornstarch in a baking recipe, but be warned: The texture won’t be as soft and tender. Rice flour works especially well as a sub for cornstarch in cookie recipes and potato starch is a good replacement in cake recipes.
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Cornstarch Substitute for Fried Foods
The Pioneer Woman
Try rice flour or potato flour instead of cornstarch to coat protein or veggies before frying. In a pinch, you can also use all-purpose flour, but your fried foods won't be as crispy.
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Cornstarch Substitute for Soups, Sauces, and Gravies
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If a recipe calls for making a slurry with cornstarch and you don't have any, your best bet is to make a roux with flour: Sprinkle all-purpose flour into an equal amount of warm fat (butter, oil or drippings) in a skillet over medium heat and cook, whisking, until a smooth paste forms, 1 to 2 minutes. Then, just whisk the roux into your warm soup, sauce or gravy. You can also try arrowroot powder or tapioca starch, but they're not ideal: Neither one holds its thickness for a long time or reheats well. Arrowroot is just as strong as cornstarch, so use the same amount. Tapioca starch, however, isn’t as powerful, so use 2 tablespoons for every 1 tablespoon cornstarch. And never let your hot liquid boil if you’re using tapioca starch—it can become stringy!
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