5 Best Cornstarch Substitutes (Honest Picks)

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Pick a cornstarch replacement based on whether you need thickening (sauces), shine (glazes), or structure (baking).

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Arrowroot powder Best 1:1 swap for clear sauces and glossy results; thickens at slightly lower temp than cornstarch.
1:1 Tapioca starch Chewy-to-silky thickening; great for fruit fillings and glossy sauces; may look slightly more translucent.

Good Alternatives

1:1 Potato starch Smooth thickening with a neutral flavor; good for gravies and reheating without breaking as easily.
1.5:1 ratio All-purpose flour (slurry) Thickens well but can taste floury; simmer longer and expect a less glossy finish.

Emergency Swaps

1.5:1 ratio Rice flour (slurry) Decent thickener for sauces; can be a bit cloudy—works best with mild flavors.

Match your goal: if you need a clear, shiny sauce, choose arrowroot or tapioca; for neutral thickening, choose potato starch.
Use the listed ratio, then mix the substitute with cold liquid first (a slurry) to prevent lumps.
Heat to a gentle simmer and stir until the sauce turns glossy and coats the back of a spoon.
If it’s too thick, thin with water/stock; if it’s not thick enough, simmer 30–60 seconds more and stir.

Cornstarch thickening can break if overboiled; aim for gentle simmering once thick.
Flour-based swaps need a longer heat time to lose raw flour taste.

Let us know how it was!