Out of Corn flour, one case
Corn flour substitutes for thickening
7 options, ranked, with the exact amount
Use Cornstarch
Same amount as the corn flour
For thickening, the best corn flour substitutes are Cornstarch (1:1), Arrowroot Powder (1:1), Potato Starch (1:1), and Tapioca Flour (1:1). Each has different thickening properties and temperature tolerances.
- Best for —
- sauces
One casethe full corn flour card
Every option, one card
Ranked| # | Substitute | Instead of corn flour |
|---|---|---|
| 1 | Cornstarchsauces | Same amount |
| 2 | Arrowroot powderclear sauces | Same amount |
| 3 | Potato starchsauces | Same amount |
| 4 | Tapioca floursauces | Same amount |
| 5 | Rice flourAsian sauces | Same amount |
| 6 | All-purpose flourgravies | 2 parts for every 1 partUse twice as much flour as corn flour |
| 7 | Xanthan gumgluten-free cooking | ¼ tsp per cup of liquid |
Cornstarch
neutral taste · smooth, glossy
The most similar substitute with excellent thickening power. Creates smooth, glossy sauces and gravies with neutral flavor.
- Best for
- sauces, gravies, soups, stir-fries, puddings, pie fillings
Cornstarch has the most similar thickening power to corn flour. It creates smooth, glossy results and has a neutral flavor. Mix with cold liquid before adding to hot liquids.
Arrowroot powder
neutral taste · clear, glossy
Natural thickener that creates clear, glossy sauces. Works well in acidic foods and doesn't break down with prolonged cooking.
- Best for
- clear sauces, acidic foods, fruit sauces, when you need clear thickening, prolonged cooking
Arrowroot creates clear, glossy sauces and works well in acidic foods. It doesn't break down with prolonged cooking like cornstarch can.
Potato starch
neutral taste · smooth, creamy
Excellent thickener with good temperature tolerance. Creates smooth, creamy textures in sauces and soups.
- Best for
- sauces, soups, gravies, when you need creamy texture, European cooking
Potato starch has excellent thickening power and creates smooth, creamy textures. It's commonly used in European cooking and has good temperature tolerance.
Tapioca flour
neutral taste · smooth, glossy
Creates smooth, glossy thickening with good binding properties. Works well in both hot and cold applications.
- Best for
- sauces, gravies, puddings, pie fillings, when you need binding
Tapioca flour creates smooth, glossy thickening and has excellent binding properties. It works well in both hot and cold applications.
Rice flour
neutral taste, smooth texture
Mild thickener that works well in Asian cooking. Creates smooth textures without affecting flavor.
- Best for
- Asian sauces, stir-fries, when you need mild thickening, gluten-free cooking
Rice flour provides mild thickening and works well in Asian cooking. It has a neutral flavor and creates smooth textures.
All-purpose flour
neutral (after cooking)
Traditional thickener that creates opaque sauces. Requires longer cooking time to remove raw flour taste.
- Best for
- gravies, sauces, when you want opaque results, traditional cooking
- Texture
- opaque, smooth
All-purpose flour creates opaque sauces and requires longer cooking to remove the raw flour taste. Use twice as much as corn flour for similar thickening power.
Xanthan gum
neutral taste · smooth, stable
Powerful thickener that works in small amounts. Creates smooth, stable thickening without affecting flavor.
- Best for
- gluten-free cooking, when you need powerful thickening, cold applications, smoothies
Xanthan gum is extremely powerful - use very small amounts. It creates smooth, stable thickening and works well in both hot and cold applications.
How it behaves in this recipe
In thickening, corn flour serves as a starch that absorbs liquid and creates viscosity. The recommended substitutes work because they contain similar starch content and can absorb liquid to create the desired thickness. The key is choosing a thickener that works well with your cooking method and doesn't break down under heat or acid.
Tips for substituting corn flour
10 tips- Always mix thickeners with cold liquid before adding to hot liquids to prevent clumping
- For cornstarch: Mix 1 tablespoon with 2 tablespoons cold water before adding to hot liquid
- For arrowroot: Mix with cold water and add at the end of cooking for best results
- For potato starch: Mix with cold water and add gradually while stirring
- For tapioca: Mix with cold water and add to hot liquid while stirring constantly
- Don't over-stir after adding thickeners - it can break down the thickening
- For clear sauces: Use arrowroot or tapioca flour
- For opaque sauces: Use all-purpose flour or potato starch
- For acidic foods: Use arrowroot or tapioca flour as they don't break down in acid
- For prolonged cooking: Use arrowroot or potato starch as they're more stable
Notes on corn flour
- Kuzu root starch for natural, clear thickening
- Agar agar for vegetarian gelatin-like thickening
- Gelatin for cold applications and desserts
- Pectin for fruit sauces and jams
- Chia seeds for natural, healthy thickening
Questions
7 questionsWhat's the best substitute for corn flour in gravy?
Cornstarch is the best substitute for corn flour in gravy as it has similar thickening power and creates smooth, glossy results. Use a 1:1 ratio and mix with cold water first.
Can I use cornstarch instead of corn flour for thickening?
Yes, cornstarch is the most similar substitute for corn flour in thickening. It has the same thickening power and creates smooth, glossy sauces with neutral flavor.
What's the best gluten-free substitute for corn flour in thickening?
Arrowroot powder or tapioca flour are the best gluten-free substitutes for corn flour in thickening. Both create smooth, glossy results and work well in most applications.
Can I use all-purpose flour instead of corn flour for thickening?
Yes, but use twice as much all-purpose flour as corn flour for similar thickening power. All-purpose flour creates opaque sauces and requires longer cooking to remove the raw flour taste.
Why does my sauce turn out lumpy when thickening?
Lumpy sauces usually result from not mixing the thickener with cold liquid first, or adding it too quickly. Always mix thickeners with cold water before adding to hot liquids.
What's the best substitute for corn flour in stir-fry sauce?
Cornstarch or arrowroot powder work best for stir-fry sauces as they create smooth, glossy results and don't affect the flavor. Mix with cold water before adding to the hot wok.
Can I use potato starch instead of corn flour for thickening?
Yes, potato starch is an excellent substitute for corn flour in thickening. It has similar thickening power and creates smooth, creamy textures in sauces and soups.