01
All-Purpose Flour
10.0best for frying2 tbsp : 1 tbsp
Use 2 tbsp flour per 1 tbsp cornstarch; thickens sauces but gives cloudier, less glossy result
10.0
cornstarch substitute
for frying.
For frying, cornstarch coats proteins in a thin amylose film that dehydrates fast at 175-200°C oil, producing the shattery crust on Korean-style chicken or crispy tofu. It absorbs roughly 40% less oil than wheat flour during the first 90 seconds of submersion. Substitutes are ranked here by crust brittleness, oil-uptake at smoke-point temperatures, and how quickly they form a sealed barrier that keeps interior moisture trapped.
top substitutes
adjustment for frying
Use 2 tbsp flour per 1 tbsp cornstarch. At 175-190°C oil, flour absorbs roughly 40% more oil than cornstarch in the first 2 minutes and produces a bready crust rather than shattery. Use for Western-style fried chicken where chew is welcome, not for Korean or Chinese velveting.
02
Cake Flour
6.71 tbsp : 2 tbsp
Contains cornstarch already; use for dusting or dredging, not as pure thickener in sauces
6.7
adjustment for frying
Cake flour already contains 4-8% cornstarch in its blend plus 7-8% soft-wheat protein. Use at 1:2 tbsp ratio for dredging proteins going into 180°C oil — it forms a delicate, lightly brown crust with less oil pickup than AP flour but more structure than pure cornstarch.
03
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
adjustment for frying
Use 2 tbsp tapioca per 1 tbsp cornstarch. Tapioca creates an especially crisp, glassy shell at 180°C — used in Taiwanese popcorn chicken for this reason. Expect a crunchier snap than cornstarch and roughly 20% slower browning because of its lower amylose-to-amylopectin ratio near 17:83.
show 5 more substitutes
04
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
adjustment for this dish
1:1 swap. Arrowroot flour forms a near-invisible crust at 180°C oil, ideal for delicate fish where cornstarch would feel heavy. Freezes better than cornstarch — coated items hold crispness up to 20 minutes from frier to plate. Watch for breakdown if oil exceeds 195°C for over 2 minutes.
05
Rice Flour
10.02 tbsp : 1 tbsp
Use double; less smooth finish
10.0
adjustment for this dish
Use 2 tbsp rice flour per 1 tbsp cornstarch. At 180-200°C oil, rice flour produces the shattery crust of Thai or South Indian fried items — its low-protein, high-amylose profile dehydrates aggressively. Less smooth finish than cornstarch, but better heat stability above 195°C without darkening.
06
Arrowroot
6.71 tbsp : 1 tbsp
Use 1:1; arrowroot gives glossy finish like cornstarch, breaks down with prolonged heat
6.7
07
Potato Flour
5.01 cup : 1/2 cup
As thickener only; use half
5.0
08
Potatoes
3.31 tbsp : 1 tbsp
Grate raw potato into stew for thickening; starchier result, works in soups not clear sauces
3.3