Substitute for Cornstarch
A fine white powder used as a thickening agent in sauces, gravies, soups, and pie fillings.
The Best Substitute
The Professor's top pick for replacing cornstarch is All-Purpose Flour at a ratio of 2 tablespoons flour = 1 tablespoon cornstarch. This works well for gravies, soups, stews, sauces. There are 3 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
All-Purpose Flour
Flavor impact: Creates a slightly cloudier, less glossy result. May add a faint floury taste if not cooked long enough.
Dairy-freeArrowroot Powder
Flavor impact: Produces a clear, glossy finish similar to cornstarch. Neutral flavor.
Dairy-freeTapioca Starch
Flavor impact: Glossy, slightly stretchy texture. Popular in fruit pies.
Dairy-free
Flour is the easiest swap because everyone has it. Use twice as much and cook 2-3 minutes longer to eliminate the raw flour taste. For a clear sauce, arrowroot is better.
Frequently Asked Questions
Cornstarch produces a clearer, glossier result and is gluten-free. Flour creates a more opaque sauce but is more forgiving.
The Bottom Line
If you are out of cornstarch, the best all-around substitute is all-purpose flour. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role cornstarch plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology