01
All-Purpose Flour
10.0best for cookies2 tbsp : 1 tbsp
Use 2 tbsp flour per 1 tbsp cornstarch; thickens sauces but gives cloudier, less glossy result
10.0
cornstarch substitute
in cookies.
Cornstarch gives cookies a tender, melt-in-mouth quality. The substitute needs comparable thickening power in cookies.
top substitutes
02
Arrowroot Flour
10.0best for cookies1 tbsp : 1 tbsp
Same as arrowroot; 1:1 swap for thickening, freezes better than cornstarch but don't boil long
10.0
03
Rice Flour
10.0best for cookies2 tbsp : 1 tbsp
Use double; less smooth finish
10.0
show 6 more substitutes
04
Arrowroot
6.71 tbsp : 1 tbsp
Use 1:1; arrowroot gives glossy finish like cornstarch, breaks down with prolonged heat
6.7
05
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
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
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
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