Written by Helen West, RD — median reviewed by Jerlyn Jones, multiple sclerosis MPA RDN LD CLT, Nutrition — updated on October 5, 2021

Cornstarch is widely provided in cooking and baking.

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It’s a pure strength powder it is extracted native corn kernels through removing every one of their outer bran and also germ, leaving behind the starch-rich endosperm.

In the kitchen, it has actually a selection of uses. When starch is heated, the very an excellent at taking in water. Therefore it’s most frequently used as a thickener because that stews, soups, and gravies.

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It’s additionally often favored by those with gluten-related disorders, together it’s obtained from corn (not wheat), making the gluten-free.

However, cornstarch is not the only ingredient that can be offered as a thickener. This article explores 11 ingredient you can use instead.

Wheat flour is made by grinding wheat into a good powder.

Unlike cornstarch, wheat flour has protein and also fiber, and also starch. This means it’s possible to swap your cornstarch for flour, however you will certainly need an ext of it to acquire the exact same effect.

In general, the recommended the you use twice as much white flour together cornstarch because that thickening purposes. So if you require 1 tablespoon of cornstarch, use 2 tablespoons the white flour.

Wheat and whole serial flour contain an ext fiber 보다 white flour, for this reason while it’s possible to try thickening with these flours, you’re most likely to require much more of them to obtain the exact same result.

To thicken recipes v wheat flour, mix it v a little cold water very first to type a paste. This will keep it from sticking together and also forming clumps once you add it to recipes.

If you are using wheat flour as a cornstarch substitute, remember the it’s no gluten-free, for this reason it’s not an ideal for people with gluten-related disorders.


Wheat flour is a quick and easy substitution for cornstarch. Because that the ideal results, the recommended that you use twice as much flour together you would certainly cornstarch.

2. Arrowroot

Arrowroot is a starchy flour do from the root of the Maranta genus that plants, i m sorry is found in the tropics.

To do arrowroot, the roots of the plants are dried and then ground right into a well powder, which have the right to be used as a thickener in cooking.

Some people prefer arrowroot to cornstarch due to the fact that it contains much more fiber (1, 2).

It likewise forms a clear gel when combined with water, for this reason it’s an excellent for thickening clear liquids (3).

It’s encourage to usage twice as much arrowroot together cornstarch come get comparable results. Arrowroot is also gluten-free, so it’s suitable for human being who don’t eat gluten.


Arrowroot flour is a gluten-free substitute because that cornstarch. You need to use twice as much arrowroot together you would cornstarch.

Potato starch is an additional substitute for cornstarch. It’s do by crushing potato to release their starch content and also then drying them right into a powder.

Like arrowroot, it’s no a grain, for this reason it consists of no gluten. However, the is a polished starch, an interpretation that it’s high in carbs and also contains very small fat or protein.

Like other tuber and also root starches, potato strength tastes fairly bland, so the won’t include any unwanted flavor to your recipes.

You should substitute potato strength for cornstarch in a 1:1 ratio. This means if her recipe requirements 1 tablespoon of cornstarch, swap that out for 1 tablespoon of potato starch.

It’s additionally worth note that plenty of cooks recommend adding root or tuber starches choose potato or arrowroot later on in the food preparation process.

This is because they absorb water and thicken a lot quicker than grain-based starches. Heater them because that too lengthy will totally break lock down, bring about them to lose their thickening properties.


Potato starch is a great replacement because that cornstarch since it tastes bland and is gluten-free.

Tapioca is a processed strength product extract from cassava, a root vegetable that’s discovered throughout southern America.

It’s do by grind cassava roots to a pulp and filtering the end their starch-rich liquid, which is then dried right into tapioca flour.

However, part cassava plants contain cyanide, so the cassava has to be treated very first to for sure it’s safe (4).

Tapioca deserve to be bought together flour, pearls, or flakes, and also it’s additionally gluten-free.

Most cooks introduce substituting 1 tablespoon of cornstarch through 2 tablespoons that tapioca flour.


Tapioca is a processed strength flour make from the root vegetable cassava. You have to substitute around 2 tablespoons that tapioca flour because that each tablespoon of cornstarch.

Rice flour is a powder made from finely ground rice. It’s regularly used in oriental cultures as an ingredient in desserts, rice noodles, or soups.

Naturally gluten-free, it’s also popular amongst those who have actually gluten-related disorders as a substitute for constant wheat flour.

Rice flour can also act as a thickener in recipes, making it an reliable substitute because that cornstarch.

Additionally, that colorless when blended with water, so it deserve to be especially advantageous for thickening clear liquids.

Like wheat flour, that recommended that you use twice as much rice flour as cornstarch to get the very same result.

It have the right to be used with hot or cold water to make a paste, or in a roux, which is a mixture of flour and fat.


Rice flour is colorless when added to a recipe, therefore it have the right to be advantageous for thickening clean liquids. Use dual the amount of rice flour to gain the very same result.

Ground flaxseeds are really absorbent and kind a jelly when mixed with water.

However, the consistency the flax deserve to be a little gritty, uneven cornstarch, which is smooth.

That said, flaxseeds are a great source of soluble fiber, so using ground flaxseeds rather of flour can rise the fiber contents of her dish (5).

If you’re thickening a dish, girlfriend could try substituting because that cornstarch by mix 1 tablespoon of soil flaxseeds through 4 tablespoons the water. This have to replace around 2 tablespoons that cornstarch.


You can incorporate ground flaxseeds v water and also substitute the mixture because that cornstarch. However, it deserve to have a gritty texture and won’t administer the exact same smooth finish.

Glucomannan is a powdered soluble fiber obtained from the root of the konjac plant.

It’s really absorbent and forms a thick, colorless, odorless gelatin when blended with hot water.

As glucomannan is pure fiber, it consists of no calories or carbs, making it a popular substitute because that cornstarch for people following a low carb diet.

It’s additionally a probiotic, which way it feeds the an excellent bacteria in your large intestine and also can aid you maintain a healthy gut (6).

Additionally, a recent review discovered that spend 3 grams of glucomannan per day might reduce your LDL (bad) cholesterol by as much as 10% (7).

However, you’re i can not qualify to consume that much when utilizing it as a thickener. That’s due to the fact that its thickening power is lot stronger than cornstarch, so friend use lot less.

Most world use approximately a quarter of a teaspoon of glucomannan for every 2 teaspoons the cornstarch.

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It thickens at rather low temperatures, therefore mix it through a small cold water prior to you pour it right into your food to stop it clumping together when it hits hot liquid.


Glucomannan is a soluble dietary fiber the thickens as soon as heated through water. It consists of no carbs or calories, so it’s a popular selection for civilization on a low carbohydrate diet.