Updated 30 July 2026 · Written by Daniel Wright
The most common cornstarch substitute is all-purpose flour, using about twice as much as the cornstarch called for. Arrowroot, tapioca starch, potato starch and rice flour also thicken well. Each has its strengths, but all can replace cornstarch in sauces, gravies and pie fillings once mixed with cold liquid first.
Swap cornstarch with flour (use 2x), or equal amounts of arrowroot, tapioca or potato starch. Mix with cold liquid before adding.
Five Cornstarch Substitutes
- All-purpose flour: use about twice as much cornstarch, and cook a little longer to remove the raw taste.
- Arrowroot: use a similar amount; great for clear, glossy sauces.
- Tapioca starch: roughly equal; good for fruit fillings.
- Potato starch: about equal; thickens fast, so add near the end.
- Rice flour: use a bit more; works in gluten-free cooking.
How to Thicken Without Lumps
Whatever you use, first mix it with a little cold water to make a slurry, then stir it into the hot liquid, so it disperses without clumping. If your sauce still will not thicken, see why sauces stay thin. Measure thickeners with accurate measuring spoons.
Cornstarch Substitutes
| Substitute | Amount vs cornstarch |
|---|---|
| All-purpose flour | 2x |
| Arrowroot | Equal |
| Tapioca starch | Equal |
| Potato starch | Equal |
| Rice flour | Slightly more |
Frequently Asked Questions
What can I use instead of cornstarch to thicken?
All-purpose flour is the easiest, using about twice as much. Arrowroot, tapioca and potato starch also work in roughly equal amounts.
How much flour replaces cornstarch?
Use about two tablespoons of flour for every one tablespoon of cornstarch, and cook it a little longer to lose the raw flour taste.
