01
Rice Flour
10.02 tbsp : 1 tbsp
Use double; less smooth finish
10.0
cornstarch substitute
for marinade.
Marinades borrow cornstarch for velveting — a 15-minute dip in a 1 tsp cornstarch per 8 oz protein mix deposits a moisture-trapping film that survives a 30-second stir-fry at 220°C without sloughing. Acid below pH 4 breaks the starch faster, so vinegar-heavy marinades need shorter rest windows. Substitutes here are ranked by protein-surface adhesion over 10-40 minute rest periods, acid-salt-enzyme compatibility, and penetration into muscle fiber under brine conditions.
top substitutes
adjustment for marinade
Use 2 tbsp per 1 tbsp cornstarch. Rice flour adheres to muscle fiber through 30-45 minute rest at 4°C, outperforming cornstarch in acid-heavy marinades below pH 4.0 where cornstarch degrades. Finish is slightly grainier after stir-fry, but penetration into the outer 2mm of flesh is deeper.
02
Arrowroot
6.71 tbsp : 1 tbsp
Use 1:1; arrowroot gives glossy finish like cornstarch, breaks down with prolonged heat
6.7
adjustment for marinade
Use 1:1. Arrowroot adheres to protein surfaces as cornstarch does for a classic 15-minute velveting rest, and tolerates acid down to pH 4.0 without breaking down mid-marinade. Breaks under prolonged heat, so this matters for the marinade stage, not the cook — apply, rest, sear quickly at 220°C.
03
Potato Flour
5.01 cup : 1/2 cup
As thickener only; use half
5.0
adjustment for marinade
Use half the cornstarch volume. Potato flour creates a thicker surface adhesion film that penetrates slightly deeper — 2mm versus cornstarch's 1mm over 20 minutes. Less suited to Chinese-style velveting (too heavy) but useful for bulgogi-style grilled marinades where some char and residue is wanted.
show 4 more substitutes
04
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
05
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
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
07
Potatoes
3.31 tbsp : 1 tbsp
Grate raw potato into stew for thickening; starchier result, works in soups not clear sauces
3.3