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Best Substitute for Cornstarch (By Use Case)

The best cornstarch substitutes for thickening sauces, crispy frying coatings, baking, and pie fillings — with exact per-tablespoon ratios for flour, arrowroot, potato starch, rice flour, and tapioca.

Quick Answer

Also known as: cornflour (UK / NZ / AU) · maize starch

The best substitute for cornstarch is arrowroot powder, used 1:1 — it thickens to the same glossy finish and is just as flavourless. The most common pantry fallback is all-purpose flour: use 2 tablespoons of flour per 1 tablespoon of cornstarch and cook the sauce a couple of minutes longer to lose the raw-flour taste.

Naming note: in the UK, NZ, and Australia, cornstarch is sold as cornflour. In the US, "corn flour" is finely ground cornmeal — a completely different product that won't thicken a sauce.

Jump to: Thickening Sauces & Gravies Crispy Frying Coatings Baking Pie Fillings & Puddings

Thickening Sauces & Gravies

Cornstarch thickens by gelatinising — always slurry it with cold water first. Each substitute below thickens differently, so the ratio is not always 1:1.

Substitute Ratio Notes
Arrowroot powder gluten-free 1:1 Same glossy, clear finish. Add at the end of cooking — extended boiling thins it back out. Goes slimy in dairy sauces; use flour there.
All-purpose flour 2 Tbsp flour per 1 Tbsp cornstarch Half the thickening power and a cloudy, opaque result. Simmer 2–3 minutes after adding to cook out the raw taste.
Potato starch gluten-free 1:1 Strong thickener with a clear finish. Add late and don't boil long — prolonged heat breaks it down.
Tapioca starch gluten-free 2 Tbsp per 1 Tbsp cornstarch Gives a slightly stretchy, glossy body — good in stir-fry sauces; can turn gluey if overused.

Crispy Frying Coatings

Cornstarch makes coatings shatter-crisp (Korean fried chicken, crispy tofu) because it's pure starch with no gluten. The best swaps share that quality.

Substitute Ratio Notes
Potato starch gluten-free 1:1 Arguably better than cornstarch — it's the standard for Japanese karaage. Very crisp, lasting crunch.
Rice flour gluten-free 1:1 Light, crisp, and pale — the tempura approach. Slightly less glassy than pure starch.
All-purpose flour 1:1 Browns more and crisps less — coatings come out more 'fried chicken' than 'glass-crisp'. Mix half flour, half any starch for a middle ground.

Baking

In shortbread and some cake recipes, a few tablespoons of cornstarch soften the flour's protein for a more tender crumb. Swaps here are forgiving.

Substitute Ratio Notes
Arrowroot powder gluten-free 1:1 Behaves nearly identically in shortbread and sponge recipes.
Rice flour gluten-free 1:1 Adds tenderness and a slight sandiness — traditional in some shortbreads.
All-purpose flour 1:1 (replace the cornstarch with more flour) The bake still works, just with a slightly less delicate, sturdier crumb.

Pie Fillings & Puddings

Fruit pies and stovetop puddings need a thickener that sets softly and tolerates acid from the fruit.

Substitute Ratio Notes
Tapioca starch (or quick-cooking tapioca) gluten-free 2 Tbsp per 1 Tbsp cornstarch The classic fruit-pie thickener — clear, glossy set that holds up to juicy fruit and freezing.
Arrowroot powder gluten-free 1:1 Clear and glossy; handles acidic fruit well and freezes better than cornstarch. Avoid in dairy-based puddings.
Potato starch gluten-free 1:1 Sets clear and soft; add near the end of cooking for puddings.
All-purpose flour 2 Tbsp per 1 Tbsp cornstarch Works but leaves fruit fillings cloudy and slightly pasty — last resort for pies.

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Quick Reference — All Substitutes

Rank Substitute Ratio Best For Notes
1 Arrowroot powder 1:1 All-round best · Sauces, pies, baking Glossy, clear, flavourless. Avoid in dairy sauces; add late in cooking.
2 All-purpose (plain) flour 2 Tbsp per 1 Tbsp cornstarch Gravies, everyday sauces Always on hand. Cloudy finish; simmer out the raw taste.
3 Potato starch 1:1 Frying coatings, clear sauces Crispest frying result; don't boil sauces long after adding.
4 Rice flour 1:1 Frying, baking, roux-style thickening Light and crisp in coatings; mild in flavour.
5 Tapioca starch / flour 2 Tbsp per 1 Tbsp cornstarch Fruit pies, freezer-bound dishes Glossy and slightly stretchy; excellent with acidic fruit.

Frequently Asked Questions

Is cornflour the same as cornstarch?
In the UK, New Zealand, and Australia, yes — cornflour is exactly what Americans call cornstarch. In the US, however, 'corn flour' means finely ground cornmeal, which is a whole-grain flour and won't thicken a sauce. Check which country your recipe comes from.
How much flour do I use instead of cornstarch?
Use 2 tablespoons of all-purpose flour for every 1 tablespoon of cornstarch — flour has roughly half the thickening power. Simmer the sauce 2–3 minutes after adding so the raw-flour taste cooks out. Expect a cloudier, more opaque finish.
What's the best gluten-free substitute for cornstarch?
Cornstarch itself is gluten-free, so this usually comes up when you're out of it: arrowroot (1:1) is the closest match for sauces, potato starch (1:1) for frying, and tapioca starch (2:1) for fruit pies. All are gluten-free.
Can I thicken a sauce without any starch or flour?
Yes — reduce it by simmering uncovered, mash or purée some of the dish's own vegetables back in, or finish with butter for light thickening. These change the character of the sauce more than a starch does, but they work.
Why did my arrowroot-thickened sauce go thin again?
Arrowroot breaks down with extended heat. Add it in the last few minutes of cooking, bring just to a simmer until thickened, and serve. The same applies to potato starch.

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