Cornstarch substitute for thickening and frying

Amounts for sauces and fillings

These are volume ratios for thickening. Measure with level spoons, then check the texture as the sauce cooks. A fruit filling, gravy and stir-fry sauce don't all need the same finish, so choose the swap for the dish as well as the amount.

For a sauce that calls for 2 tablespoons (30 ml) cornstarch, use 4 tablespoons (60 ml) all-purpose flour or 2 tablespoons (30 ml) potato starch. Make the substitution before mixing your slurry so you don't lose track of the amount.

What cornstarch does in a recipe

Cornstarch thickens liquid as it heats, giving a sauce body without adding much flavor. It can leave a glossy finish, which matters in a clear stir-fry sauce or fruit filling. Flour thickens too, but its cloudy appearance is more at home in gravy.

In a dry coating, cornstarch has a different job: it helps fried chicken or tofu turn crisp. The sauce ratios above don't tell you how to replace a whole coating mixture. For frying, potato starch or rice flour are the best choices.

Cornstarch also appears in baking formulas alongside flour. If you're replacing it in a delicate cake or cookie recipe, expect the texture to change. A thickening ratio alone doesn't account for how the whole dough or batter behaves.

Mix a slurry before adding starch

1. Measure your substitute using the table. Put it in a small bowl or cup.
2. Stir in a little cold water or cold liquid from the recipe until you have a smooth, pourable slurry. Break up dry pockets before they reach the pan.
3. Stir the slurry again immediately before using it, since starch settles. Pour it into the hot liquid while stirring.
4. Cook until the sauce thickens. Give all-purpose flour a couple of minutes longer to lose its raw taste; add potato starch near the end and avoid prolonged hard boiling.

Check the sauce after the starch has cooked before adding more. If it still needs body, mix another small slurry. Sprinkling dry starch over a hot sauce makes lumps with wet outsides and powdery centers.

Choose for dairy, fruit or a crisp coating

For a milk-based sauce, skip arrowroot because it can turn slimy with dairy. All-purpose flour is useful when you don't mind an opaque finish. If you're also replacing the cream, check the heavy cream substitute guide so you know how both changes affect the sauce.

Tapioca starch suits fruit pies when a glossy, slightly stretchy filling works for the recipe. Arrowroot gives a glossy result and freezes well in sauces without dairy. Potato starch is useful when you can add the thickener near the end instead of boiling it for a long time.

For fried tofu or chicken, choose potato starch or rice flour and follow the coating method in your recipe. Keep the coating dry if the recipe calls for dredging. The cold-liquid slurry method is for thickening a liquid sauce.

Cornstarch names around the world

UK cornflour is the white starch called cornstarch in US recipes. US corn flour and cornmeal are different products, so don't choose by the word 'corn' alone. Read the ingredient label if the package name is unclear.

The ratios here use spoon volume, not equal weights. If your recipe measures dry ingredients in grams, the cups-to-grams converter helps you check the ingredient you're measuring.