01
Rice Flour
10.0best for cooking2 tbsp : 1 tbsp
Use double; less smooth finish
10.0
cornstarch substitute
for cooking.
On the stovetop, cornstarch thickens between 88-93°C and starts breaking down above 95°C with prolonged heat or acid below pH 4.5. Timing matters: add it as a cold slurry in the final 60-90 seconds, not early, because extended stirring shears the amylopectin chains and thins the sauce. Substitutes differ on heat tolerance, acid resistance, and how forgiving they are when dinner sits on low burner for 10 minutes.
top substitutes
adjustment for cooking
Use 2 tbsp rice flour per 1 tbsp cornstarch. Rice flour gelatinizes at 70-75°C and holds through boiling without breaking, unlike cornstarch which shears thin above 95°C after 8-10 minutes. The finish is less smooth — expect a slight grainy mouthfeel unless ground below 150 micron.
02
Arrowroot
6.7best for cooking1 tbsp : 1 tbsp
Use 1:1; arrowroot gives glossy finish like cornstarch, breaks down with prolonged heat
6.7
adjustment for cooking
Swap 1:1 by tablespoon and add it in the last 60 seconds. Arrowroot gelatinizes at 65-70°C — 20°C lower than flour — giving glossy finish fast, but breaks down above 93°C after 2-3 minutes, so pull the pan from heat once thickening is visible.
03
Tapioca
6.7best for cooking2 tbsp : 1 tbsp
Use 2 tbsp tapioca per 1 tbsp cornstarch; gives glossy thickening for pie fillings and fruit sauces
6.7
adjustment for cooking
Use 2 tbsp tapioca per 1 tbsp cornstarch. Tapioca reaches peak viscosity around 70°C and holds a glossy, stringy thickness through 5-7 minutes of simmer. It tolerates freezing better than cornstarch, but turns gummy if held above 95°C for longer than 3 minutes.
show 6 more substitutes
04
Potato Flour
5.01 cup : 1/2 cup
As thickener only; use half
5.0
05
Potatoes
3.31 tbsp : 1 tbsp
Grate raw potato into stew for thickening; starchier result, works in soups not clear sauces
3.3
06
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
07
Cake Flour
6.71 tbsp : 2 tbsp
Contains cornstarch already; use for dusting or dredging, not as pure thickener in sauces
6.7
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
Chia Seeds
3.31 tbsp : 1 tbsp
Ground chia thickens puddings and jams; forms gel when mixed with liquid, slightly seedy texture
3.3