Common Substitutes for Cornstarch
If you’re out of cornstarch or want to try a different thickening option, there are plenty of effective substitutes. Each alternative has its own strengths and best uses, so you can choose the one that fits your recipe and dietary needs. Let’s explore some common options and how to use them.
All-Purpose Flour
All-purpose flour is one of the most accessible substitutes for cornstarch. It thickens sauces, soups, and stews well, but you’ll need to use more flour than cornstarch to achieve the same thickness. Typically, replace 1 tablespoon of cornstarch with about 2 tablespoons of flour.
Keep in mind, flour may create a slightly cloudy or matte appearance in your dish, and it takes a little longer to thicken because it needs to be cooked through. To avoid lumps, mix the flour with a small amount of cold water or broth to make a slurry before adding to hot liquids.
Tapioca Starch (Tapioca Flours and Pearls)
Tapioca starch, made from cassava root, is a great gluten-free thickener. It works well in both sweet and savory recipes, providing a glossy finish and smooth texture. Use the same amount of tapioca starch as cornstarch, but note that it thickens more quickly.
If you’re making something like fruit pie filling or bubble tea, tapioca can give an appealing shine. Be careful when heating, as tapioca can become gummy if overcooked.
Arrowroot Powder
Arrowroot powder is a popular plant-based thickener known for its clear, shiny appearance. It’s especially good in acidic recipes like citrus sauces or fruit sauces. Use it in equal amounts to cornstarch, but add it at the end of cooking to prevent breakdown.
One advantage of arrowroot is it works well in lower temperatures and leaves no taste or cloudy residue. It’s a great choice for delicate desserts and sauces that need to stay glossy.
Potato Starch
Potato starch is another substitute that thickens quickly and adds a silky texture. It’s suitable for frying as well as sauces. Replace cornstarch with the same amount of potato starch, but be mindful that it can break down if cooked too long.
Use it in recipes where you want a neutral flavor and a smooth finish. It’s especially helpful in gluten-free baking and thickening soups.
Gelatin
For cold or semi-cold dishes like fruit salads or jellies, gelatin can act as a thickening agent. Dissolve gelatin in warm water, then add to your chilled mixture. It’s not a direct substitute for cornstarch in hot recipes, but it works well for desserts that set.
Tips to Keep in Mind
- Avoid using flour in recipes that require a clear, glossy finish, as it can cloud the appearance.
- Always mix your substitute with cold liquid first to prevent lumps.
- Adjust the amount based on the thickening power; some substitutes might need a little experimentation.
- Be mindful of cooking times; some alternatives thicken quickly and can become gummy if overcooked.