You might not reach for cornstarch every week, but the pantry staple is absolutely essential to a well-stocked kitchen. Most of us have a bag on hand at all times. But sometimes we might be shy of the required amount for our latest recipe…although, we’re sure we bought more on our last grocery run. Still, there’s no need to panic. Cornstarch substitutes abound, and there’s a good chance one or more of them are already in your pantry. But first, a brief lesson on what cornstarch is and what it does:
What is cornstarch?
Cornstarch is a fine white powder made from the endosperm of corn kernels. (In the UK, cornstarch is called cornflour; in the States, “corn flour” generally refers to finely milled cornmeal, i.e., whole ground corn kernels. These are not interchangeable.) Frequently used for thickening sauces, stews, and custards, cornstarch is a regular player in stir-fry recipes, where it tightens the sauce to produce a glossy coating. Cornstarch also lends a particular light, crumbly texture to certain cookies and cakes, and it can thicken the fruit filling of a pie or enhance the crisp coating of fried foods.
The best cornstarch substitutes:
Cornstarch substitutes are readily available, but not all perform equally. Some sources cite glucomannan, ground flaxseeds, or guar gum as fine swaps, but these don’t quite replicate the texture of cornstarch and may impart unwanted flavors. Still, you’ll find a bevy of ingredients below that can be deployed in place of cornstarch, each capable of achieving comparable results. But which option you choose depends on what recipe you’re making. While some cornstarch substitutes work well in baked goods, others may be more suited to frying chicken. You might be looking for a glossy sauce solution or an alternative binder. We’ve provided “best use” cases for each ingredient, so be sure to read through before making your final selection.
Potato Starch
Nearly identical in texture and with a similarly neutral flavor, potato starch is hands down one of the best cornstarch substitutes. It is a wonderful thickener for sauces, works in baked goods (like buttery Linzer cookies), and also crisps up in fried or baked breadings. Plus, it can typically be substituted in an equal amount, saving you from any mental calculations.
Potato starch is also an excellent option for those with corn allergies, like associate food editor Kendra Vaculin. “My go-to [cornstarch] sub is potato starch. I find that in sweet and savory applications alike—to make slurries, in crispy coatings, in baked goods, generally as a thickener—it works perfectly.” She goes on to say, “The varieties of fried chicken made with potato starch or rice flour on purpose, i.e., not as a sub for cornstarch (like Japanese karaage and Korean fried chicken), are so light and shatteringly crisp, I can’t imagine cornstarch holding a candle.” In particular, she recommends Bob’s Red Mill Potato Starch, which comes in a convenient resealable bag.
