Cornstarch is a popular thickening agent used in cooking. It’s easy to find and usually pretty affordable.
However, there are plenty of other things you can use instead of cornstarch if you’re looking for an alternative.
In this article, we’ll list 15 different substitutes that work just as well (or sometimes even better) than cornstarch!
So the next time you need to thicken up a sauce or soup, don’t run to the store – check out our list instead!
Substitutes for Cornstarch:
- Blended Vegetables
- Kudzu Root Starch
- Almond Flour
- Sorghum Flour
- Guar Gum
- Xanthan Gum
- Ground Flaxseed
- Psyllium Husk Powder
- Arrowroot Flour
- Potato Starch
- Cassava Flour
- Tapioca Flour
- Rice Flour
- Wheat Flour
Blended vegetables, such as carrots, squash, and sweet potatoes, can be used as a cornstarch substitute in many recipes.
These vegetables have a high starch content, which helps to thicken sauces and bind ingredients together.
Additionally, they are a good source of fiber and other nutrients.
While blended vegetables will not produce the same glossy finish as cornstarch, they can still be used in many recipes where a thickener is needed.
When substituting blended vegetables for cornstarch, it is important to experiment with the amount you use.
Start with a small amount and add more if necessary. Keep in mind that blended vegetables will also add flavor to the dish.
As such, they may not be suitable for all recipes. For example, using blended squash in a chicken pot pie might not be desirable.
Kudzu Root Starch
Kudzu Root starch is a great substitute for cornstarch. It can be used as a thickener for sauces, gravies, and soups. It is also great for baking.
Kudzu Root starch has many benefits. It is gluten-free, so it is perfect for people with gluten allergies or sensitivities. It is also low in calories and fat.
Kudzu Root starch gives baked goods a light and fluffy texture. It is also a good source of fiber.
Almond flour makes an excellent substitute for cornstarch in many recipes.
Almond flour is a gluten-free alternative that can be used to thicken both sweet and savory dishes. It also imparts a subtle nutty flavor to the finished dish.
When using almond flour as a thickener, it is important to remember that it will not produce the same glossy sheen as cornstarch.
Additionally, almond flour does not absorb liquid as readily as cornstarch, so it is important to use a little less than the recipe calls for.
Sorghum flour is a versatile substitute for cornstarch. It can be used in many recipes that call for cornstarch, and it has some benefits over other substitutes.
Sorghum flour is gluten-free, so it can be used in recipes for people with gluten sensitivities.
It is also a whole grain flour, so it adds some nutritional value to recipes that might otherwise be lacking in nutrients.
Sorghum flour does have a slightly different flavor than cornstarch, so it may not be suitable for all recipes.
But in general, it is a good substitute for cornstarch and can be used in many different recipes.
Guar gum is a type of fiber that comes from the guar bean. It is commonly used as a food thickener or stabilizer.
When used in baking, it can help to hold together ingredients and prevent them from separating.
Guar gum can also be used as a replacement for cornstarch. It is less processed than cornstarch and has a similar thickening power.
Guar gum is also gluten-free, making it a suitable choice for those with celiac disease or gluten sensitivities.
Guar gum can be added directly to wet ingredients or it can be mixed with dry ingredients before being added to wet ingredients.
When using guar gum as a replacement for cornstarch, the finished product may be slightly chewier than when using cornstarch.
However, this difference is usually not noticeable.
Xanthan gum is a polysaccharide gum that is derived from the Xanthomonas bacterium, and it is commonly used as a food thickening agent or emulsifier. It is also used in cosmetics and pharmaceuticals.
Xanthan gum can be used as a replacement for cornstarch in many recipes.
It has several benefits, including the fact that it is gluten-free, non-GMO, and vegan.
Xanthan gum is also very effective at thickening liquids, so it can be used to thicken soups, sauces, gravies, and dressings.
When substituting xanthan gum for cornstarch, you will need to use less xanthan gum than cornstarch.
Ground flaxseed is an excellent substitute for cornstarch. It can be used in many recipes, including baked goods, sauces, puddings, and soups.
Flaxseed is high in fiber and omega-3 fatty acids, which makes it a healthier option than cornstarch.
Additionally, ground flaxseed will add a nutty flavor to your recipe that cornstarch will not.
This substitute works well in recipes that do not require the thickening power of cornstarch.
For example, you can use ground flaxseed in muffins, quick bread, and pancakes.
If you are looking for a gluten-free alternative to cornstarch, ground flaxseed is a good choice.
Psyllium Husk Powder
Psyllium husk powder is one substitute for cornstarch that has a range of uses in the kitchen.
This powder is derived from the husks of psyllium seeds and is a source of soluble fiber.
When used as a thickener, it can help to bind ingredients together and add moisture to recipes.
Additionally, it can be used as a replacement for breadcrumbs or flour in coating foods before frying.
Psyllium husk powder is also a suitable substitute for cornstarch in baking recipes.
When used in cakes or pies, it will impart a light, airy texture. It is also effective in thickening custards and dairy-based sauces.
When substituting psyllium husk powder for cornstarch, it is important to note that this powder absorbs liquid quickly.
As a result, you may need to add additional liquid to your recipe. Additionally, psyllium husk powder can impart a slight grittiness to recipes if used in large quantities.
Nevertheless, this powder provides an excellent thickening agent for many recipes and can be easily sourced from most health food stores.
Glucomannan is a water-soluble dietary fiber derived from the konjac root. It’s sometimes called konjac flour or yam flour.
Unlike other types of dietary fiber, glucomannan is known for its exceptional ability to absorb water.
When used as a food thickener, it can absorb up to 200 times its weight in water. That’s why it’s often used as a laxative and appetite suppressant.
Glucomannan has several properties that make it an ideal replacement for cornstarch.
It’s all-natural, gluten-free, non-GMO, and calorie-free. Plus, it doesn’t cause the digestive discomfort that some people experience when they eat foods containing cornstarch.
And unlike cornstarch, glucomannan doesn’t adversely affect blood sugar levels.
It can be used to thicken sauces, gravies, and soups. It also works well as a binding agent in recipes for meatloaf, meatballs, and veggie burgers.
Just keep in mind that a little goes a long way with this ingredient. Too much glucomannan can result in a rubbery texture.
When it comes to baking, arrowroot flour is a great substitute for cornstarch.
Arrowroot flour is a fine, white powder made from the arrowroot plant. It has a neutral flavor and is often used as a thickener for sauces, gravies, and stews.
Arrowroot flour is also a good binding agent and can be used to make gluten-free baked goods.
Arrowroot flour does not absorb moisture as much as cornstarch, so you may need to add a little extra liquid to your recipe.
Additionally, arrowroot flour tends to clump when heated, so be sure to whisk it thoroughly before adding it to your recipe.
You may not have realized it, but potato starch is a great substitute for cornstarch.
Both are used as thickening agents in recipes, and they have similar properties.
However, potato starch has a few advantages over cornstarch.
First, it is more resistant to high temperatures, so it can be used in recipes that require cooking at high heat.
Additionally, potato starch provides a slightly smoother texture than cornstarch. This makes it ideal for use in sauces and gravies.
Finally, potato starch is less likely to form clumps than cornstarch.
Cassava flour is a grain- and gluten-free alternative to cornstarch that can be used in many recipes as a thickener. It has a slightly sweet taste and is cream-colored.
Cassava flour is made from the root of the cassava plant and is a good source of fiber.
When substituting cassava flour for cornstarch, use half as much cassava flour as you would cornstarch.
Cassava flour does not need to be cooked before adding it to a recipe, but it should be mixed well with other ingredients.
It can also be used to make gluten-free pancakes, tortillas, flatbreads, and breading for fried foods.
Tapioca flour is a perfect substitute for cornstarch. It has a similar consistency, but it produces a clear, glossy finish.
In addition, tapioca flour is gluten-free and has a neutral flavor, making it ideal for use in myriad dishes.
However, tapioca flour does have a few drawbacks.
First, it is not as heat-stable as cornstarch, so it should not be used in recipes that require cooking at high temperatures.
Additionally, tapioca flour is more likely to clump than cornstarch.
To avoid this, be sure to whisk it thoroughly before adding it to your recipe.
Rice flour is a great substitute for cornstarch. It can be used to thicken soups and sauces, coat chicken or pork before frying, and even make a crispy coating for baked goods.
There are a few benefits to using rice flour over cornstarch.
First, it is gluten-free, so it is perfect for those with celiac disease or gluten sensitivities.
Second, it has a slightly nutty flavor that can enhance the flavor of your dish.
Lastly, it is widely available and relatively inexpensive.
When substituting rice flour for cornstarch, you may need to use it slightly less since it is more absorbent.
You should also be aware that the final dish will have a slightly different texture since rice flour does not get as crisp as cornstarch.
Wheat flour is a great substitute for cornstarch. It can be used in many different recipes, and it has several benefits.
First, wheat flour is a good thickening agent. It helps to give dishes a creamy texture without making them heavy.
Second, wheat flour is also a good binding agent. This means that it can help to keep ingredients together, making them less likely to fall apart during cooking.
Finally, wheat flour is a very versatile ingredient. It can be used in both sweet and savory dishes, and it can be incorporated into both baked and fried recipes.
There are several substitutes for cornstarch that can be used in different recipes.
So be sure to experiment with different substitutes to find the one that best suits your needs.
With a little creativity, you can create delicious dishes without using cornstarch.