The Best Cornstarch Substitutes to Thicken Sauces and Crisp Up Your Fried Chicken

A pantry staple that doesn't get a lot of credit, cornstarch is essential for a myriad of important culinary purposes. Whether you're using it to thicken a sauce, soup, or pastry cream, make a sturdier filling for a fruit pie, create a delectable candy, provide a super-crispy coating for fried chicken or roasted potatoes, or soften gluten-free baked goods, the possibilities are endless. But what if you open the cupboard and there's not a box in sight? Here, we explain how cornstarch works and what you can use as a substitute should you find you're out of this kitchen workhorse.

What Is Cornstarch, and How Is It Used in Cooking?

First, let's get a better understanding of what exactly cornstarch is and how it behaves when cooked. Cornstarch is made from the endosperm of corn kernels (the part of the plant that provides energy), and one of its most popular uses is as a thickening agent, as it is extremely effective in this role; in fact, it's twice as powerful as flour (also used as a thickener).

In order for cornstarch's thickening qualities to work its magic, it has to be brought up to a simmering temperature.

Making a Slurry

If a recipe instructs you to combine your cornstarch with water (called a "slurry") before adding it to your dish, do not skip this step. This is important for both cornstarch slurries and slurries made with the substitute starches below.

Though it's tempting to save a mixing bowl, if you add cornstarch directly to your dish, it tends to clump once it makes contact with hot liquid. Thoroughly combining cornstarch with a small amount of cold or room temperature water (or other liquid) beforehand will ensure it incorporates smoothly and your dish remains clump-free. This is similar to a roux when using flour as a thickener, except that cornstarch slurries are typically added toward the end of cooking rather than the beginning.

The Best Cornstarch Substitutes

As wondrous as cornstarch may be, there are plenty of other viable replacements.

All-Purpose Flour

If you don't have cornstarch, the easiest swap is all-purpose flour, which we're guessing you already have on hand.

If you're considering using flour as a thickener in a recipe like a pie or crisp, We recommend using it only for recipes that call for less juicy fruits or with fruits that are naturally rich in pectin (this is a naturally occurring thickening agent found in certain fruits), such as blueberries or apples.

Ratios: Substitute the cornstarch for twice the amount of flour; so if a recipe calls for one tablespoon of cornstarch, you'll want to use two tablespoons of flour.

Other Starches

If you don't have flour, try another starch, such as:

• Arrowroot
• Potato starch
• Tapioca
• Sweet white rice flour

These cornstarch substitutes all act the same way and are activated by heat, but there will be slight variations when it comes to thickening temperature, overall look, taste, and thickening longevity. If you're using a substitution, you'll want to make sure you're using it in the same way the original recipe treats the cornstarch (making a slurry first, for example).

Ratios for Substitutions

• As far as swapping ratios go, if you're exchanging tapioca starch, arrowroot starch, or sweet white rice flour for cornstarch,  it's a 1:1 ratio (so if your recipe calls for one tablespoon of cornstarch, you can use one tablespoon of these starches).
• The exception to the rule is potato starch, which is a 1: 1.75 ratio (so if your recipe calls for one tablespoon cornstarch, you can use 1 3/4 tablespoon potato starch).