You’re halfway through stirring gravy, your pie filling is bubbling on the stove, and you reach for the cornstarch only to find an empty container. We’ve all been there. Whether you ran out last minute, follow a grain-free diet, avoid GMOs, or just want different texture in your cooking, this guide to 11 Alternatives for Cornstarch will give you reliable swaps that work every single time. Most home cooks only know one or two substitutes, but the right swap changes based on what you’re making, how long you’re cooking it, and what dietary rules you follow.

Cornstarch is everywhere because it’s cheap, neutral tasting, and thickens without clouding liquids. But it’s not perfect: it breaks down at high heat, doesn’t hold up in frozen dishes, and can trigger digestive discomfort for people with corn sensitivities. Many people also avoid it for clean eating or low-carb meal plans. Today we’ll break down each alternative, when to use it, how much to swap, and the common mistakes that ruin your dish.

1. All-Purpose Flour: The Pantry Staple Swap Everyone Already Has

This is the first swap most people reach for, and for good reason: 98% of home kitchens keep all-purpose flour on hand at all times, according to a 2023 American Pantry Survey. It works best for thick gravies, sauces, and roux that you cook for at least 5 minutes to remove the raw flour taste. You cannot use this swap for delicate clear sauces or fruit pie fillings, because it will create a cloudy, opaque final product.

The conversion ratio is not 1:1, and this is where most cooks mess up. Cornstarch has twice the thickening power of all-purpose flour, so you need to double the amount you use. Use this quick reference table for common measurements:

Cornstarch Amount	All-Purpose Flour Swap Amount
1 tbsp	2 tbsp
1/4 cup	1/2 cup
1 tsp	2 tsp

Always mix flour with cold water first before adding it to hot liquids, otherwise you will end up with lumps that are impossible to stir out.

This swap works best for slow cooked dishes, soups, and stews that simmer for 10 minutes or longer. The longer cook time breaks down the wheat proteins and removes any grainy aftertaste. All-purpose flour also holds up much better than cornstarch at boiling temperatures, so it won’t break down and turn watery halfway through cooking.

Skip this alternative if you are gluten free, cooking for someone with wheat allergies, or making anything that needs a clear finish. It also does not work for cold dishes or no-bake recipes, since the raw flour taste will remain very noticeable. For those cases, move on to one of the starch-based swaps further down this list.

2. Arrowroot Powder: The Clean, Neutral Tasting Swap

Arrowroot powder comes from the root of a tropical plant, and it is one of the most underrated cornstarch alternatives on this list. It has a completely neutral taste, creates perfectly clear liquids, and works at lower temperatures than cornstarch. This makes it ideal for fruit pies, custards, and delicate sauces that you don’t want to overcook.

Unlike cornstarch, arrowroot does not turn chalky when cooled, and it holds up perfectly in frozen dishes. This is the best swap if you are making something that will go in the freezer later. Keep these rules in mind when using arrowroot:

• Use 1 ½ teaspoons arrowroot for every 1 teaspoon cornstarch
• Add it at the very end of cooking, just before you turn off the heat
• Never mix arrowroot with dairy products, it will turn slimy
• Works for gluten free, grain free, and paleo diets

Most people make the mistake of cooking arrowroot for too long, which makes it lose all of its thickening power.

This is the best option for people with sensitive stomachs. Arrowroot is very easy to digest, and it does not contain any of the common irritants found in corn, wheat, or potato products. Many pediatric dietitians recommend arrowroot for first solid foods for babies for this exact reason.

The only real downside of arrowroot is the price. It costs about 2-3 times more per ounce than cornstarch, so most people keep it for special recipes rather than everyday use. It also tends to clump more easily than cornstarch, so always sift it first or mix with a small amount of cold water before adding to hot food.

3. Potato Starch: The High Heat Workhorse

Potato starch is made from ground, washed potatoes with all the fiber and protein removed. It has almost no taste, thickens very quickly, and can handle much higher temperatures than cornstarch without breaking down. This is the absolute best swap for frying, deep frying, and crispy coatings.

You can use potato starch 1:1 for cornstarch in almost every recipe, with very few adjustments. For best results, follow this simple process every time:

1. Measure out the exact same amount of potato starch as the recipe calls for cornstarch
2. Mix thoroughly with equal parts cold water until completely smooth
3. Pour slowly into your hot dish while stirring constantly
4. Remove from heat as soon as it begins to bubble

Following these steps will give you a perfectly smooth, lump free result every single time.

Potato starch is naturally gluten free, nut free, and corn free, making it a safe option for almost every common food allergy. It also creates a much crispier coating for fried chicken, onion rings, and tempura than cornstarch ever will. Many professional Asian kitchens use potato starch exclusively for frying for this reason.

Avoid using potato starch for dishes that will be frozen and reheated. Unlike arrowroot, potato starch breaks down when frozen and will turn watery when you thaw it out. It also has a very slight cloudy finish, so it is not ideal for clear glazes or jellies where appearance matters.

4. Tapioca Starch: The Baking Favorite

Tapioca starch comes from the cassava root, and it is one of the most popular cornstarch swaps for baking. It has a mild, slightly sweet taste that complements sweet dishes perfectly, and it creates a soft, chewy texture that cornstarch cannot match. This is the go-to swap for cookies, breads, and pie fillings.

Tapioca starch thickens at a slightly lower temperature than cornstarch, and it holds its thickness even when cooled. This makes it perfect for fruit pies that will sit on the counter or in the fridge for several days. It also will not turn grainy or separate like cornstarch sometimes does in baked goods.

For most recipes, use 1 ¼ teaspoons of tapioca starch for every 1 teaspoon of cornstarch. For very juicy fruit fillings, you can increase this up to 1 ½ teaspoons without impacting the taste. Always mix tapioca starch with the dry ingredients first before adding any wet ingredients to prevent clumping.

Skip tapioca starch if you are making clear sauces, gravies, or fried foods. It creates a slightly cloudy finish, and it will get gummy if used for frying coatings. It is also not recommended for low carb or keto diets, as it has a very similar carbohydrate profile to cornstarch.

5. Rice Flour: The Mild Allergy Friendly Option

White rice flour is a neutral, mild tasting thickener that works well for people who cannot tolerate corn, wheat, or potato products. It is very affordable, widely available, and has a long shelf life when stored in a cool dry place. This is a great everyday swap for most home cooking.

Rice flour has about 75% of the thickening power of cornstarch, so you will need to use slightly more. It works best in soups, stews, and creamy sauces that cook for 10 minutes or longer. The extra cook time removes any raw rice taste and creates a smooth final texture.

• Works for gluten free, corn free, nut free, and vegan diets
• Ideal for creamy soups and slow cooked casseroles
• Not suitable for clear glazes or frozen dishes
• Store in an airtight container for up to 2 years

Brown rice flour can also be used, but it has a much stronger nutty taste that will alter the flavor of most recipes. Stick to refined white rice flour for a neutral swap that will not change how your dish tastes. Always sift rice flour before using, as it tends to settle and form hard clumps in the container.

6. Xanthan Gum: The Low Carb Powerhouse

Xanthan gum is a fermented food additive that is used in almost all commercial gluten free baking. It has an incredibly high thickening power, and you only need a tiny amount to get the same effect as cornstarch. This is the best swap for low carb, keto, and gluten free diets.

Unlike most other alternatives on this list, xanthan gum does not add any carbohydrates or calories to your dish. It works equally well in hot and cold dishes, and it holds up perfectly when frozen and reheated. This makes it incredibly versatile for almost every type of cooking.

Cornstarch Amount	Xanthan Gum Swap Amount
1 tbsp	1 tsp
1 tsp	1/4 tsp
1 cup	3 tbsp

Always add xanthan gum very slowly while stirring constantly, or use a whisk to mix it in. If you add too much at once, it will form hard rubbery lumps that cannot be broken up. Start with half the recommended amount first, you can always add more later if your dish is not thick enough.

The only downside to xanthan gum is that some people report mild digestive discomfort when consuming large amounts. For most home cooking, you will use such small amounts that this will never be an issue. Stick to the conversion ratios above and you will get perfect results every time.

7. Guar Gum: The Budget Low Carb Alternative

Guar gum is made from ground guar beans, and it works very similarly to xanthan gum. It is about 30% cheaper than xanthan gum, making it a great budget option for people following low carb diets. It has a slightly smoother texture than xanthan gum, and it works especially well in cold dishes.

Guar gum has 8 times the thickening power of cornstarch, so a little goes a very long way. It works best in smoothies, salad dressings, cold sauces, and no bake desserts. It also holds up very well in frozen dishes, so it is a great option for homemade ice cream.

1. Use 1/8 teaspoon guar gum for every 1 teaspoon cornstarch
2. Sprinkle slowly into liquid while stirring rapidly
3. Wait 2-3 minutes for it to fully thicken before adding more
4. Never use more than 1 teaspoon per 4 cups of liquid

Guar gum does not work as well as xanthan gum for baked goods, as it does not create the same structure. It also can cause more digestive issues than xanthan gum for some people, so start with very small amounts first to see how you tolerate it.

This is one of the best swaps for people who make a lot of cold dishes or no bake recipes. It dissolves completely, has no taste, and will not alter the texture of your final product. Just remember to never overuse it, as too much guar gum will create a slimy unpleasant texture.

8. Ground Flaxseed: The Nutritious Whole Food Swap

If you are looking for a whole food alternative instead of a refined starch, ground flaxseed is an excellent option. It adds fiber, omega 3 fatty acids, and protein to your dish, while still acting as an effective thickener. This is a great choice for clean eating and whole food diets.

Ground flaxseed thickens when mixed with liquid, forming a gel that works very similarly to cornstarch. It has a mild nutty taste that works well in oatmeal, smoothies, soups, and baked goods. It will not work for clear sauces or delicate dishes where you do not want any added flavor.

To use ground flaxseed as a cornstarch swap, mix 1 tablespoon of ground flaxseed with 3 tablespoons of cold water. Let it sit for 5 minutes until it forms a thick gel. This gel will replace 1 tablespoon of cornstarch in any recipe. You can add this gel directly to hot or cold dishes.

• Adds 2 grams of fiber per tablespoon
• Works for vegan, gluten free, and whole food diets
• Creates a slightly grainy texture
• Will turn dishes a light brown color

This is not a good swap for recipes where appearance or smooth texture is important. But for everyday cooking, it is one of the healthiest alternatives you can use. It also helps keep you full longer and adds nutritional value that cornstarch simply cannot provide.

9. Chia Seeds: The Versatile Whole Food Thickener

Chia seeds are another whole food cornstarch alternative that works very similarly to flaxseed. They absorb 10 times their weight in liquid, forming a thick neutral gel that can be used in almost any recipe. They are also packed with fiber, protein, and healthy fats.

Chia gel has almost no taste, so it will not alter the flavor of your dishes. It works great in smoothies, pudding, jam, soups, and even baked goods. Unlike flaxseed, it does not need to be ground first, which makes it much more convenient to use.

To make chia gel, mix 1 tablespoon of chia seeds with 6 tablespoons of cold water. Stir well and let it sit for 10 minutes, stirring once halfway through. This gel will replace 1 tablespoon of cornstarch in any recipe. You can also blend the gel if you want a completely smooth texture.

Chia seeds hold up perfectly when frozen, so they are a great option for homemade freezer jam and frozen desserts. They are also completely vegan, gluten free, and suitable for almost every diet. The only downside is that they will add small black specks to your dish, which may be unappealing in light colored sauces.

10. Psyllium Husk: The High Fiber Swap

Psyllium husk is made from the outer coating of psyllium seeds, and it is best known as a fiber supplement. But it also works as an incredibly effective thickener for cooking. It has no taste, dissolves almost completely, and has almost zero net carbohydrates.

This is the best cornstarch alternative for people following a strict keto diet. It adds no sugar, no carbs, and almost no calories to your dish. It works equally well in hot and cold dishes, and it holds up perfectly when cooked for long periods of time.

Cornstarch Amount	Psyllium Husk Swap Amount
1 tbsp	1 ½ tsp
1 tsp	½ tsp
1/4 cup	2 tbsp

Always add psyllium husk very slowly while stirring constantly. It thickens very quickly, and if you add too much at once you will end up with lumps. It also continues to thicken for several minutes after you add it, so wait 5 minutes before deciding if you need to add more.

Psyllium husk is not suitable for clear sauces, as it creates a slightly cloudy finish. But for gravies, soups, stews, and low carb baking, it works perfectly. Most people cannot tell the difference between a dish thickened with psyllium husk and one thickened with cornstarch.

11. Gelatin: The Protein Packed Thickener

Gelatin is an animal based thickener that works very differently than starch products. It creates a soft, jiggly texture that is perfect for jellies, mousse, custards, and glazes. It also adds pure protein to your dish, with zero carbohydrates or fat.

Gelatin works best in dishes that will be cooled before serving. It will not thicken hot liquids, and it will dissolve completely if boiled for too long. This makes it unsuitable for gravies or soups that are served hot. But for cold desserts and savory jellies, it cannot be beaten.

To replace 1 tablespoon of cornstarch, use 2 teaspoons of unflavored gelatin. Always bloom the gelatin first by mixing it with cold water for 5 minutes before adding it to warm liquid. Never add gelatin to boiling liquid, as this will destroy its