01
Cornstarch
10.0best for sauce1 tbsp : 2 tbsp
Use half the amount for thickening; mix with cold water first, and don't boil or it thins out
10.0
all-purpose flour substitute
for sauce.
Sauce thickening rides on starch gelation between 180-195°F, where AP flour's 75% starch content yields 1 tbsp per cup of sauce for nappé coating. Swaps must match that viscosity, survive 10-minute reduction without breaking emulsion, and coat a spoon-back at 160°F service. This page ranks by viscosity per gram, emulsion stability under acid (pH 3.8 wine reduction), and opacity — a key axis that separates cornstarch-clear from flour-cloudy finishes.
top substitutes
adjustment for sauce
Use half the amount — 1 tbsp cornstarch per 2 tbsp AP — in sauce work. Cold-slurry with 1:2 liquid ratio before adding to pan at 180°F. Acid below pH 3.5 thins cornstarch sauces within 4 minutes; add acid off-heat at the end. Coats spoon-back cleanly at 160°F service temperature.
02
Sorghum Flour
10.0best for sauce1 cup : 1 cup
Mild nutty flavor; blend 50/50 with AP flour for muffins and quick breads to maintain good rise
10.0
adjustment for sauce
1:1 cup in gluten-free sauce thickening. Sorghum gelatinizes at 170°F, slightly lower than AP, so viscosity sets 30 seconds faster. Mild nutty note suits mushroom and pan gravies. Blend 50/50 with tapioca starch for glossy coating — pure sorghum reads cloudier than AP and gets grainy above 1 tbsp per cup of sauce.
03
Arrowroot
6.7best for sauce1:1
Use 2 tsp arrowroot per 1 tbsp flour for thickening sauces; won't work for baking structure
6.7
adjustment for sauce
Use 2 tsp arrowroot per 1 tbsp AP flour in sauce thickening. Arrowroot gelatinizes at 160°F — 20°F below flour — and stays stable at pH 3.5 where cornstarch breaks. Perfect for acidic fruit coulis. Don't boil over 185°F for more than 90 seconds, or the chain fractures and viscosity drops 50%.
show 13 more substitutes
04
Potato Flour
6.75/8 cup : 1 cup
Heavy and starchy; use 5/8 cup per cup AP flour for thickening, adds dense moist crumb in baking
6.7
adjustment for this dish
Use 0.625 cup potato flour per cup AP in dense, starchy sauces. Potato flour hits full viscosity at 165°F in 2 minutes — 50% faster than AP — but throws a heavy, potato-forward mouthfeel. Best in Eastern European stews; skip in delicate pan sauces where the starch crowds out herb and wine notes.
05
Whole Wheat Flour
10.01 1/2 tbsp : 1 tbsp
Denser and nuttier; use 3/4 cup plus 2 tbsp per cup AP flour, and add extra liquid to the dough
10.0
adjustment for this dish
Use 1.5 tbsp whole wheat per tbsp AP in sauce thickening. Bran drops viscosity efficiency 15% — expect cloudier, speckled finish versus AP's smooth matte. Earthy note pairs with red-meat gravies and mushroom jus. Avoid in cream sauces where bran specks read as contamination. Cook roux 2 extra minutes at 160°F.
06
Rice Flour
10.07/8 cup : 1 cup
Gluten-free with gritty texture; blend with tapioca starch for better crumb in cakes and cookies
10.0
07
Bread Flour
10.01 cup : 1 cup
Slightly less chewy result; works for most breads
10.0
08
Spelt Flour
10.01 cup : 1 cup
Lighter than whole wheat, gentle swap
10.0
09
00 Flour
10.01 cup : 1 cup
Slightly coarser grind with more protein; knead less to avoid tough results in delicate pastries
10.0
10
Cassava Flour
6.71 cup : 1 cup
Grain-free 1:1 swap, closest texture match
6.7
11
Rye Flour
10.01 1/4 cup : 1 cup
Darker and denser with earthy flavor; blend 50/50 with AP flour for bread, pure rye won't rise well
10.0
12
Oat Flour
10.01 cup : 1 cup
GF option; best in cookies and muffins
10.0
13
Cake Flour
6.71 cup : 1 cup
Lower protein yields a more tender crumb; sift twice and use in delicate cakes and pastries
6.7
14
Crumbs Bread
6.71 1/2 cup : 1 cup
Dry breadcrumbs as coating or filler only; won't thicken sauces or provide gluten structure for baking
6.7
15
Cornmeal
6.71/3 cup : 1 cup
Gritty texture, not a thickener; use in breading or cornbread only, not for sauce or batter structure
6.7
16
Coconut Flour
6.71/4 cup : 1 cup
Very absorbent, use 1/4 cup plus extra eggs
6.7