01
Arrowroot
6.7best for baking1 tbsp : 1 tbsp
Use 1:1; arrowroot gives glossy finish like cornstarch, breaks down with prolonged heat
6.7
cornstarch substitute
for baking.
Cornstarch in baking contributes tender crumb by interrupting gluten formation — its pure starch granules gelatinize around 62-72°C during oven rise, setting structure without the protein network flour provides. Swapping in a substitute shifts how steam escapes, how the crumb sets after peak oven spring, and how browning develops from residual sugars. This page ranks subs by gelatinization window first, tenderizing capacity second, and how cleanly they release starch into surrounding batter third.
top substitutes
adjustment for baking
Use 1:1. Arrowroot gelatinizes at 65-70°C, slightly below cornstarch, so quick breads set about 30 seconds earlier in a 175°C oven. It produces a glossier crumb surface but breaks down under prolonged heat above 95°C, so avoid recipes with bake times beyond 45 minutes.
02
All-Purpose Flour
10.0best for baking2 tbsp : 1 tbsp
Use 2 tbsp flour per 1 tbsp cornstarch; thickens sauces but gives cloudier, less glossy result
10.0
adjustment for baking
Use 2 tbsp flour per 1 tbsp cornstarch. Flour adds gluten-capable protein at roughly 10-12%, which tightens crumb structure rather than tenderizing it. Expect cloudier streusel binders and a firmer, chewier result — the opposite textural vector from cornstarch, so reserve for rustic bakes, not cakes.
03
Tapioca
6.7best for baking2 tbsp : 1 tbsp
Use 2 tbsp tapioca per 1 tbsp cornstarch; gives glossy thickening for pie fillings and fruit sauces
6.7
adjustment for baking
Use 2 tbsp tapioca per 1 tbsp cornstarch. Tapioca gelatinizes at 60-65°C, earlier than cornstarch, producing a glossy finish ideal for pie fillings baked 45-60 minutes at 190°C. It freeze-thaws without weeping, which cornstarch fails, so it suits fruit bakes destined for cold storage.
show 6 more substitutes
04
Potato Flour
5.01 cup : 1/2 cup
As thickener only; use half
5.0
adjustment for this dish
Use half the volume — 0.5 cup potato flour per 1 cup cornstarch. Potato flour holds roughly 2x the water of cornstarch and peaks its thickening around 68°C. In baking it contributes to a moister crumb but can gum up cakes if the total hydration climbs past 70% baker's percentage.
05
Rice Flour
10.02 tbsp : 1 tbsp
Use double; less smooth finish
10.0
06
Cake Flour
6.71 tbsp : 2 tbsp
Contains cornstarch already; use for dusting or dredging, not as pure thickener in sauces
6.7
07
Chia Seeds
3.31 tbsp : 1 tbsp
Ground chia thickens puddings and jams; forms gel when mixed with liquid, slightly seedy texture
3.3
08
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
09
Potatoes
3.31 tbsp : 1 tbsp
Grate raw potato into stew for thickening; starchier result, works in soups not clear sauces
3.3