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Substitutes for Cornstarch

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During the process of producing it, the protein and fiber from the corn kernel are removed, and all that is left is the endosperm, which is the starchy core of the kernel. It has a very modest number of other nutrients but a very high carbohydrate content.

In the world of cooking, it is used as a thickening agent in a variety of dishes, including soups and sauces. In order to get this result, first the cornstarch is combined with water to make a paste or slurry, then the cornstarch is combined with the food, and last the meal is heated. Cornstarch has no flavor and does not have the flavor of corn at all. It leaves a tasteless aftertaste on the tongue and does not provide any flavor to the food you prepare.

Cornstarch has a silky smooth consistency, but it liquefies when it’s combined with water and transforms into a liquid that’s similar to jelly when it’s cooked. When heated, increasing the amount of cornstarch in the mixture causes it to become more gelatinous.

Cornstarch Nutrition Facts:

Uses in Different Recipes

  • In Fruit pie filling
  • Puddings
  • Ice Cream

The cornstarch that is called for in the recipes that have been given above acts as a thickening. A velvety texture and a somewhat chewy flavor may be achieved by incorporating cornstarch into ice cream.

In Shortbread

Cornstarch, when employed in the making of shortbread, results in a crumb that is very soft.

As Marinade for Seafood

When cornstarch and egg white are combined, a protective coating is produced that prevents the protein from becoming tough and retains its smooth texture.

Substitutes for Cornstarch


The roots of the Maranta genus plant, which are native to tropical regions, are used to produce this flour, which has a high starch content. The seeds are first allowed to completely dehydrate before being reduced to a powder. This powder is a thickening that may be used in the kitchen.

Cornstarch is lower in fiber content compared to arrowroot. When it comes to thickening transparent liquids, it is the greatest alternative to cornstarch that can be utilized since, when combined with water, it forms a clear gel. Arrowroot is a gluten-free alternative to cornstarch, although it should be used in double the amount called for in cornstarch recipes.

Wheat Flour

Flour is produced from wheat when the grain is milled into a very fine powder. In contrast to cornstarch, which is mostly composed of starch, this substance consists of fiber, protein, and starch. This indicates that in order to reach the desired consistency when using wheat flour as a replacement, more flour will be necessary.

You should use two tablespoons of wheat flour in places where you would normally use one tablespoon of cornstarch. Before incorporating it into your dish, you ought to first create a paste out of the wheat flour by combining it with a little amount of ice water. Because it contains gluten, those who suffer from celiac disease should not consume it because it is not safe for them.

Potato Starch

This alternative to cornstarch may be made by pulverizing potatoes, allowing them to dry out completely, and then grinding them into a powder. It does not contain any gluten. On the other hand, it is a refined starch, which means that it has a relatively high proportion of carbohydrates but very little fat or protein. The flavor is unremarkable, which indicates that it will not provide any more tastes to the dish.

When replacing these components, it is recommended to use a ratio of potato starch to cornstarch that is equal to one to one. It takes exactly the same amount of potato starch to make up one tablespoon of cornstarch. Potato starch is superior to grain-based alternatives like wheat flour in terms of its ability to quickly absorb water and become thick.

Rice Flour

Rice flour is produced when whole grains of rice are milled into a very fine powder. Desserts and soups from Asia often use this component. It does not contain gluten and is thus appropriate for those who suffer from celiac disease. It may be used in place of cornstarch with success.

In many of the recipes, it plays the role of a thickening, and when it comes into touch with water, it loses its color. Because of this, it is an effective thickener for liquids that are transparent. Rice flour may be used in place of cornstarch in recipes, however the amount of rice flour needed is equal to two times the amount of cornstarch.


The cassava root, from which tapioca is derived, is a source of gluten-free starch. Tapioca flour is made by first reducing cassava to a pulp in a grinder and then drying the mixture. Because cassava contains cyanide, it must be processed before it can be consumed or used in any other way. In order to have the same thickening effect as cornstarch, two teaspoons of tapioca powder may be used in place of one tablespoon of cornstarch.

Substitutes for Cornstarch In Sauce

Cornstarch is a component that is often used for preparing sauces. Tapioca or arrowroot powder may be used instead of cornstarch in the sauce to function as a thickening. Cornstarch is one of the alternatives. The problem with using these alternatives is that they do not keep their thickness for an extended period of time.

Substitutes for Cornstarch In Pie

Tapioca may be used in lieu of cornstarch in pies in the event that you run out of the starchy ingredient. It does the same function that cornstarch would in the pie you’re making. It is recommended that one tablespoon of cornstarch be replaced with two teaspoons of tapioca flour. You would get the outcomes you want if you did this.

Substitutes for Cornstarch In Baking

The crumbly and soft texture of your baked goods is due to the cornstarch that was used in their preparation. You may use potato starch or rice flour as an acceptable replacement for cornstarch in your cake or cookies, respectively.

Substitutes for Cornstarch In Pudding

The consistency of your pudding may be adjusted by combining egg yolks and cornstarch. Rice flour may be used in place of the cornstarch in this recipe. In the pudding that you are making, replace one spoonful of cornstarch with two teaspoons of rice flour.

Frequently Asked Questions

What can I use if I don’t have cornstarch?

If you don’t have any cornstarch on hand, you may use other flours like wheat flour, tapioca flour, rice flour, or arrowroots instead. Because of their ability to thicken food during the cooking process, any of these ingredients may be used in place of cornstarch.

Can I use baking powder instead of cornstarch?

Baking powder is not a suitable substitute for cornstarch since the two components are not used to achieve the same result in baking. Baking powder is what gives cakes their airy and light texture, whereas cornstarch is utilized as a thickening factor in baking recipes.

What is the equivalent of cornstarch?

Although there are many other alternatives to cornstarch, the one that is most often used is flour. Some of these alternatives, however, are more effective than others. Tapioca and potato starch are two examples of such ingredients.


In conclusion, cornstarch is used as a thickening in a wide variety of recipes. The alternatives to cornstarch have been discussed above; some of these alternatives call for a greater amount to be used when they are replaced. Some of these alternatives are derived from grains, while others come from tubers. In addition to that, we spoke about how it may be used into several other dishes.

It is also highly recommended that you do some research on the real chemicals that are present in the replacement that you may ingest. This is of the utmost importance if the reason you are looking for alternatives is because you have an allergy.