The 11 Best Substitutes for Cornstarch 2021

The 11 Best Substitutes for Cornstarch 2021

Cornstarch is comprehensively used in cooking and getting ready.

It’s an unadulterated starch powder that is removed from corn bits by wiping out the whole of their outside grain and germ, surrendering the starch-rich endosperm.

In the kitchen, it has an extent of livelihoods. Exactly when starch is warmed, it’s genuinely proficient at charming water. So it’s consistently used as a thickener for stews, soups and flavors.

It’s furthermore often liked by those with celiac disease, as it’s gotten from corn (not wheat), making it without gluten.

In any case, cornstarch isn’t the solitary fixing that can be used as a thickener. This article examines the trimmings you can utilize in light of everything.

1. Wheat Flour

Wheat flour is made by smashing wheat into a fine powder.

As opposed to cornstarch, wheat flour contains protein and fiber, similarly as starch. This suggests it’s attainable to exchange your cornstarch for flour, anyway you will require a more noteworthy measure of it to get a comparable effect.

When in doubt, it’s proposed that you use twice as much white flour as cornstarch for thickening purposes. So if you need 1 tablespoon of cornstarch, use 2 tablespoons of white flour.

Gritty shaded and whole grain flour contain more fiber than white flour, so while it’s practical to have a go at thickening with these flours, you’re likely going to require extensively a greater amount of them to get a comparable result.

To thicken plans with wheat flour, mix it in with a little infection water first to shape a paste. This will keep it away from staying together and molding groups when you add it to plans.

If you are using wheat flour as a cornstarch substitute, remember that it’s not sans gluten, so it’s not sensible for people with celiac disease.


Wheat flour is a quick and basic trade for cornstarch. For the best results, it’s recommended that you use twice as much flour as you would cornstarch.

2. Arrowroot

Arrowroot is a dull flour delivered utilizing the establishments of the Maranta kind of plants, which is found in the wildernesses.

To make arrowroot, the hidden establishments of the plants are dried and subsequently ground into a fine powder, which can be used as a thickener in cooking.

A couple of gathering lean toward arrowroot to cornstarch since it contains more fiber (1, 2).

It moreover outlines a sensible gel when mixed in with water, so it’s staggering for thickening clear liquids (3Trusted Source).

It’s recommended to use twice as much arrowroot as cornstarch to get equivalent results. Arrowroot is similarly sans gluten, so it’s sensible for people who don’t eat gluten.


Arrowroot flour is a sans gluten substitute for cornstarch. You ought to use twice as much arrowroot as you would cornstarch.

3. Potato Starch

Potato starch is another substitute for cornstarch. It’s made by crushing potatoes to convey their starch substance and thereafter drying them into a powder.

Like arrowroot, it is definitely not a grain, so it contains no gluten. Regardless, it is a refined starch, suggesting that it’s high in carbs and contains basically no fat or protein.

Like other tuber and root starches, potato starch tastes extremely dull, so it won’t add any bothersome flavor to your arrangements.

You should substitute potato starch for cornstarch in a 1:1 extent. This suggests if your recipe needs 1 tablespoon of cornstarch, exchange that out for 1 tablespoon of potato starch.

It’s also huge that various cooks propose adding root or tuber starches like potato or arrowroot later in the cooking cycle.

This is in light of the fact that they hold water and thicken a lot quicker than grain-based starches. Warming them for a truly significant time-frame will thoroughly isolate them, causing them to lose their thickening properties.


Potato starch is a fantastic replacement for cornstarch since it tastes dull and is sans gluten.

4. Custard

Custard is a dealt with starch thing isolated from cassava, a root vegetable that is tracked down all through South America.

It’s made by pulverizing cassava roots to a squash and filtering through their starch-rich liquid, which is then dried into custard flour.

Regardless, some cassava plants contain cyanide, so the cassava should be managed first to promise it’s secured (4Trusted Source).

Custard can be bought as flour, pearls or pieces, and is furthermore sans gluten.

Most cooks propose subbing 1 tablespoon of cornstarch with 2 tablespoons of custard flour.


Custard is a taken care of starch flour delivered utilizing the root vegetable cassava. You should substitute around 2 tablespoons of custard flour for each tablespoon of cornstarch.

5. Rice Flour

Rice flour is a powder delivered utilizing finely ground rice. It’s consistently used in Asian social orders as a fixing in treats, rice noodles or soups.

Regularly sans gluten, it’s similarly standard among the people who have celiac contamination as a substitute for standard wheat flour.

Rice flour can similarly go probably as a thickener in plans, making it a fruitful substitute for cornstarch.

Moreover, it’s dreary when mixed in with water, so it might be especially useful for thickening clear liquids.

Like wheat flour, it’s recommended that you use twice as much rice flour as cornstarch to get a comparative result.

It will in general be used with hot or cold water to make a paste, or in a roux, which is a blend of flour and fat.


Rice flour is exhausting when added to a recipe, so it might be important for thickening clear liquids. Use twofold the proportion of rice flour to get a comparative result.

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6. Ground Flaxseeds

Ground flaxseeds are very retentive and design a jam when mixed in with water.

Regardless, the consistency of flax can be fairly coarse, as opposed to cornstarch, which is smooth.

In light of everything, flaxseeds are a remarkable wellspring of dissolvable fiber, so using ground flaxseeds instead of flour can uphold the fiber substance of your dish (5Trusted Source).

On the off chance that you’re thickening a dish, you could make a pass at filling in for cornstarch by mixing 1 tablespoon ground flaxseeds with 4 tablespoons water. This should supersede around 2 tablespoons of cornstarch.


You can mix ground flaxseeds with water and substitute it for cornstarch. Regardless, it can have a coarse surface and won’t give a comparable smooth finishing.

7. Glucomannan

Glucomannan is a powdered dissolvable fiber got from the establishments of the konjac plant.

It is retentive and structures a thick, horrid, unscented gel when mixed in with bubbling water.

As glucomannan is unadulterated fiber, it contains no calories or carbs, making it a notable substitute for cornstarch for people following a low-carb diet.

It’s also a probiotic, which infers it deals with the extraordinary microorganisms in your stomach related organ and can help you with keeping a sound gut (6Trusted Source).

In addition, another study found that eating up 3 grams of glucomannan every day could diminish your “awful” LDL cholesterol by up to 10% (7Trusted Source).

Regardless, you’re most likely not going to eat up that amount while using it as a thickener. That is because its thickening power is much more grounded than cornstarch, so you use significantly less.

A large number individuals use around a fourth of a teaspoon of glucomannan for every 2 teaspoons of cornstarch.

It thickens at low temperatures, so mix it in with a little infection water before you void it into your food to avoid it grouping together when it hits hot liquid.


Glucomannan is a dissolvable dietary fiber that thickens when warmed with water. It contains no carbs or calories, so it’s a notable choice for people on a low-carb diet.

8. Psyllium Husk

Psyllium husk is another plant-based dissolvable fiber that can be used as a thickening trained professional.

Like glucomannan, it’s well off in dissolvable fiber and contains very few carbs.

You’ll in like manner simply need a restricted amount of it to thicken plans, so start with an enormous segment of a teaspoon and create.


Psyllium husk is another sort of plant-based dissolvable fiber. Have a go at using humble amounts of it rather than cornstarch for thickening.

9. Thickener

Thickener is a vegetable gum that is made by maturing sugar with a microorganisms called Xanthomonas campestris (8Trusted Source).

This conveys a gel, which is then dried and changed into a powder that you can use in your cooking. Uncommonly restricted amounts of thickener can thicken a liquid by an immense aggregate (9).

It’s significant that it may cause stomach related issues for specific people when consumed in tremendous entireties (10Trusted Source).

In any case, you are presumably not going to consume a ton it while using it as a thickener.

It’s endorsed to use an unassuming amount of thickener and add it step by step. You ought to be careful so as not to use exorbitantly, or the liquid may transform into to some degree nauseating.


You can exchange cornstarch for a comparative proportion of thickener as a thickener in your cooking.

10. Guar Gum

Guar gum is furthermore a vegetable gum. It’s delivered utilizing a sort of vegetable called guar beans.

The outside husks of the beans are taken out, and the central, dull endosperm is accumulated, dried and ground into a powder.

It’s low in calories and high in dissolvable fiber, making it a good thickener (11, 12Trusted Source).

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