Best Substitutes for Cornstarch
Cornstarch is a thickening agent and also makes coatings crispy when used in frying.
Substitutes by Use Case
Thickening sauces and gravies
1:1 replacementBest substitute. Same texture. Works in acidic sauces and freezes well.
2 tbsp flour = 1 tbsp cornstarchUse double the amount. Creates slightly cloudier sauces. Cook 2 min longer.
1:1Excellent thickener. Creates slightly glossier finish. Great for pie fillings.
2:1Use double amount. Creates a neutral-flavored thickened sauce.
1:1Works well but add at end of cooking — breaks down with prolonged heat.
Crispy frying coating
1:1Actually superior to cornstarch for crispiness. Used in Japanese karaage.
1:1Creates very crispy, light crust. Used in Korean fried chicken.
Add ½ tsp baking powder per cup flourThe baking powder creates bubbles that make the crust extra crispy.
💡 Expert Tips
- ✓Always mix cornstarch with cold liquid before adding to hot dishes (slurry)
- ✓Cornstarch loses thickening power if frozen — use arrowroot for freezer dishes
❌ Do NOT Use
- ✗Flour without adjusting ratio (takes longer to thicken, different texture)
Frequently Asked Questions
What is the best substitute for cornstarch?
Arrowroot powder — use 1:1 replacement. Best substitute. Same texture. Works in acidic sauces and freezes well.
Can I substitute cornstarch in baking?
Yes. The best options for baking are: Arrowroot powder and All-purpose flour. Always match the ratio exactly for best results.
What is a vegan substitute for cornstarch?
Arrowroot powder — Best substitute. Same texture. Works in acidic sauces and freezes well.
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