01
All-Purpose Flour
10.0best for savory2 tbsp : 1 tbsp
Use 2 tbsp flour per 1 tbsp cornstarch; thickens sauces but gives cloudier, less glossy result
10.0
cornstarch substitute
for savory.
Savory applications use cornstarch for body in salty, umami-rich contexts where sugar is below 3% and salt sits around 0.8-1.2%. High salt concentrations compete with starch granules for water and slow gelatinization, so savory sauces often need an extra 30-45 seconds of stirring after visible thickening. Substitutes here are ranked by salt tolerance, soy-sauce compatibility, and how well they carry MSG-forward or glutamate-heavy flavor profiles without muting them.
top substitutes
adjustment for savory
Use 2 tbsp per 1 tbsp cornstarch. For savory braises and gravies where soy or stock carries 0.8-1.2% salt, flour's 10% protein tolerates the saline load better than pure starch. Expect a cloudier, beige finish and the chew typical of pan gravy rather than Asian-style glossy sauce.
02
Rice Flour
10.0best for savory2 tbsp : 1 tbsp
Use double; less smooth finish
10.0
adjustment for savory
Use 2 tbsp rice flour per 1 tbsp cornstarch. Rice flour tolerates the 1.5-2% soy-salt load of dark Chinese sauces without shearing, where cornstarch begins to thin after 3 minutes at 95°C. Grain finish reads slightly grittier, but holds body through black-bean or oyster-sauce reductions past 5 minutes.
03
Arrowroot
6.7best for savory1 tbsp : 1 tbsp
Use 1:1; arrowroot gives glossy finish like cornstarch, breaks down with prolonged heat
6.7
adjustment for savory
Use 1:1. Arrowroot tolerates salt loads up to 1.5% better than cornstarch and holds clarity in soy-based glazes. Gelatinizes at 65-70°C — add it in the final 60 seconds of a stir-fry at 95°C pan temperature to prevent the heat-breakdown thinning that begins at 93°C.
show 6 more substitutes
04
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
05
Potato Flour
5.01 cup : 1/2 cup
As thickener only; use half
5.0
06
Potatoes
3.31 tbsp : 1 tbsp
Grate raw potato into stew for thickening; starchier result, works in soups not clear sauces
3.3
07
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
08
Cake Flour
6.71 tbsp : 2 tbsp
Contains cornstarch already; use for dusting or dredging, not as pure thickener in sauces
6.7
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