Substitutes for Potato Starch
Potato starch is a fine, white powder extracted from potatoes. Used as a thickener for sauces and gravies, and in baking for light, tender texture.
The Short Answer
The best substitute for potato starch is Cornstarch. Nearly identical thickening power. Cornstarch is the most common and accessible substitute. Both are flavorless.
Best Substitutes
Cornstarch 👨🔬 Professor's Pick
Ratio: 1:1 replacement
Works for: thickening sauces, gravies, soups, stir-fry sauces
Avoid for: recipes where potato starch's higher heat tolerance is needed
Flavor impact: Nearly identical thickening power. Cornstarch is the most common and accessible substitute. Both are flavorless.
Tapioca Starch
Ratio: 1:1 replacement
Works for: thickening, pie fillings, baking, gluten-free recipes
Flavor impact: Produces a slightly glossier, stretchier result than potato starch. Works well in pie fillings where a clear, shiny finish is desired.
Arrowroot Powder
Ratio: 1:1 replacement
Works for: sauces, gravies, puddings, gluten-free baking
Avoid for: dairy-based sauces (can become slimy)
Flavor impact: Clear, glossy finish. Slightly more delicate than potato starch. Avoid in dairy sauces where it can develop an unpleasant texture.
Potato starch and potato flour are not the same thing. Potato starch is a pure, fine white powder with no potato flavor. Potato flour is made from whole dried potatoes and has a strong potato taste. Mixing them up will ruin a recipe. Always check the label.
Frequently Asked Questions
They are similar in function (both are thickeners) but not identical. Potato starch produces a lighter, more translucent result and tolerates higher temperatures. For most home cooking, they are interchangeable.
Yes. Potato starch is naturally gluten-free and is commonly used in gluten-free baking as a component of flour blends.
Potato starch is a pure starch extracted from potatoes, white and flavorless. Potato flour is made from whole dried potatoes, yellowish, and has a strong potato flavor. They are not interchangeable.
The Bottom Line
When you need a substitute for potato starch, your best bet is Cornstarch. The right choice depends on your recipe and dietary needs. Start with the Professor's Pick and adjust from there.