01
All-Purpose Flour
10.02 tbsp : 1 tbsp
Use 2 tbsp flour per 1 tbsp cornstarch; thickens sauces but gives cloudier, less glossy result
10.0
cornstarch substitutes
11 substitutes · avg score 5.6 · Pure starch extracted from corn kernels, producing a silky, glossy thickener for sauces, pie fillings, and custards. Also used in shortbread and as a crisping agent in coatings.
quick swaps (averaged across uses)
02
Arrowroot Flour
10.01 tbsp : 1 tbsp
Same as arrowroot; 1:1 swap for thickening, freezes better than cornstarch but don't boil long
10.0
03
Rice Flour
10.02 tbsp : 1 tbsp
Use double; less smooth finish
10.0
04
Arrowroot
6.71 tbsp : 1 tbsp
Use 1:1; arrowroot gives glossy finish like cornstarch, breaks down with prolonged heat
6.7
05
Cake Flour
6.71 tbsp : 2 tbsp
Contains cornstarch already; use for dusting or dredging, not as pure thickener in sauces
6.7
06
Tapioca
6.72 tbsp : 1 tbsp
Use 2 tbsp tapioca per 1 tbsp cornstarch; gives glossy thickening for pie fillings and fruit sauces
6.7