The Absolute Best Substitutes For Cornstarch

Cornstarch is a chemical compound that is made through the process of wet-milling corn. Said to date back to the 1840s,it was used primarily in laundry detergent and was not considered edible (via Spiceography). Now, you are likely to find cornstarch in kitchens everywhere.

The neutral tasting white powder has numerous functions, but the most common use in the kitchen is as a thickening agent. According to The Spruce Eats, the chemical molecules in cornstarch absorb liquid and expand, causing the liquid to thicken. From sauces and soups to pie fillings and custards, this is a great staple to stock in your pantry. It's an essential ingredient for Chinese cooking and makes a great addition to batters and coating mixtures when frying foods, as it leads to an extra crispy texture.

For all its benefits, there are some downsides to using cornstarch. It is known to clump and change the color of a liquid, resulting in a cloudy appearance (via Our Everyday Life). The Spruce Eats also explains that cornstarch does not react well in highly acidic liquids, such as tomato-based sauces, as it breaks down and loses its thickening power. Some people also might have corn allergies or want to avoid a product made from a frequently genetically modified grain. If its not compatible with your diet or perhaps your stock is depleted, don't despair if it shows up on a list of ingredients for your next recipe. Instead, check out this is the list of the absolute best cornstarch substitutes and how to use them.

Arrowroot is a tuber native to South America, but is now grown throughout the tropics (via Britannica). When ground into a powder, this starch acts as a great thickener. Similar to cornstarch, it is neutral in flavor and a great substitute if you are trying to keep a recipe gluten free.

Using arrowroot as a thickener is similar to cornstarch in that you want to make a slurry by combining the powder and water before adding it to a sauce, which will prevent clumping. According to Bob's Red Mill, it is recommended to add the slurry towards the end of cooking a sauce or soup, as this starch does tend to break down with a longer cooking time. While Jessica Gavin notes that arrowroot powder doesn't lose its thickening power in acidic sauces, she warns that it does not mix well with dairy-based sauces and soups, as it can become slimy. Taste of Home recommends substituting arrowroot for cornstarch at a one-to-one ratio.

If you are a fan of bubble tea, you may already be familiar with tapioca in the form of the little boba pearls at the bottom of your cup. Derived from the cassava root (also known as yuca), tapioca is a starch commonly used in tropical countries. It is gaining more traction in the United States being used to thicken sauces and soups, as well as pie fillings and custards. 

Similar to the other tuber-based products on this list, tapioca starch will result in a glossy finish (via Spiceography). It is best when added late in the cooking process, and it can replace cornstarch in equal amounts. A huge benefit of using tapioca starch is that it keeps its thickening power for a long time. According to Food Network, tapioca starch results in a thick, velvety mouthfeel that will hold its quality over several days. It is no wonder it is quickly becoming a staple in kitchens everywhere. The Wok of Life recommends using tapioca starch in Chinese cooking for sauces and even marinades, noting that in China it is generally held in greater regard than cornstarch, as it has an even silkier feel. 

If you have even dabbled in gluten-free baking, you have probably come across xanthan gum. Made by feeding carbohydrates to bacteria (a process that ferments glucose molecules), xanthan gum is a common food additive in gluten-free products, as it can provide structure in the absence of gluten (via Amazing Food Made Easy). While it is a common ingredient in store-bought salad dressings, it can also be used to thicken sauces. 

It is easy to replace cornstarch with xanthan gum, as Club Gluten Free notes that it can be substituted in equal parts. It will work very quickly to thicken liquid and can be whisked directly into a sauce. Although you do not need to make a slurry, you can slow down the speed in which the white powder thickens a liquid by first mixing it with sugar, as that will dilute its absorption powers. On the same note, xanthan gum would not be the best choice for thickening something that has a lot of sugar, as it will take a long time to make that work.

Ground flaxseed or flax meal is made by processing flaxseed into a flour-like substance. According to Leaf, you can even make this at home using whole flaxseeds if you own a coffee grinder. Though it may be an unexpected alternative to cornstarch, ground flaxseed is an interesting substitute when making a roux, offering a nutty aroma and flavor. If you do not mind its subtle flavor, this might be a good choice for you. It also has a darker color, so it may not be the best alternative in a sauce where you want a clear, white appearance. 

Another downside: Ground flaxseed has relatively weak thickening power, needing two times the amount of flour or four times the amount of cornstarch in a recipe (via Leaf). However, it offers welcome nutritional benefits — not only is it a high-fiber food, it's full of omega-3 fatty acids (via Heal with Food). You can also thicken soups and sauces with ground flaxseed by gradually mixing into a liquid that is at a boil without having to make a roux or a slurry.