Out of Cornstarch, one case
Can you substitute flour for cornstarch?
3 options, ranked, with the exact amount
Use All-purpose flour
2 tbsp for every 1 tbsp of cornstarch
Yes, for thickening: use 2 tablespoons of all-purpose flour for each tablespoon of cornstarch, and simmer the sauce at least 2 minutes after it thickens to cook out the raw flour taste. The sauce turns out opaque and matte instead of clear and glossy. For frying, flour can replace cornstarch in the same amount, but the coating is less crisp.
- Verdict —
- Tweak it
- The tweak —
- Whisk the flour into an equal amount of soft butter or into cold water first, then simmer at least 2 minutes after it thickens.
- Best for —
- gravy, stew and pot pie filling
- Pantry —
- Likely in your cupboard
One casethe full cornstarch card
Every option, one card
Ranked| # | Substitute | Instead of 1 tbsp cornstarch | Verdict |
|---|---|---|---|
| 1 | All-purpose flourgravy, stew and pot pie filling | 2 tbspTweak it | Tweak it |
| 2 | Flour for frying and dredgingfried chicken and cutlets | Same amountYou'll taste it | You'll taste it |
| 3 | Rice flourgluten-free gravy and sauces | 2 tbspTweak it | Tweak it |
| Not a swap | Self-rising flour | not a swapNot for this | Not for this |
All-purpose flour
slightly cereal-like until fully cooked; opaque, not glossy
Flour has about half the thickening power of cornstarch because it is only part starch. It needs more of it and more time on the heat.
- Best for
- gravy, stew and pot pie filling, cheese sauce and chowder, fruit pie filling where clarity does not matter
- Prep
- Whisk the flour into an equal amount of soft butter or into cold water first, then simmer at least 2 minutes after it thickens.
- Contains
- gluten
- Where it fails
- Clear glazes, stir-fry sauces that should shine, and gluten-free cooking.
Flour for frying and dredging
browner and more bread-like; less shatter-crisp
Flour coats and browns well but holds more oil and forms gluten, so the crust is breadier and softens sooner.
- Best for
- fried chicken and cutlets, pan-fried fish, dusting meat before browning
- Prep
- For more crunch, add 1 tsp baking powder per cup of flour, or use rice flour for half of it.
- Contains
- gluten
- Where it fails
- Light tempura-style coatings and velveting meat for stir-fry, where cornstarch is what gives the result.
Rice flour
neutral; slightly grainy if undercooked
A gluten-free flour that thickens like wheat flour and fries crisper than it.
- Best for
- gluten-free gravy and sauces, crisp frying batters
- Prep
- Whisk into cold liquid first to prevent lumps.
- Suits
- gluten-free
- Where it fails
- Glossy dessert sauces.
Self-rising flour
It contains baking powder and salt.
- Best for
- nothing here: use plain flour
- Contains
- gluten
- Where it fails
- The leavening foams in a sauce and the salt throws off the seasoning.
Tips for substituting cornstarch
4 tips- To replace 1 tbsp cornstarch in a slurry, mix 2 tbsp flour with ¼ cup cold water until smooth before adding it to the pot.
- Flour thickens at a simmer and keeps thickening for a few minutes. Wait before adding more.
- A flour-thickened sauce reheats and freezes better than a cornstarch one, which can turn spongy when thawed.
- In baking, when a recipe uses 1 to 2 tbsp cornstarch for tenderness, as in shortbread or cookies, replace it with the same amount of flour. The result is slightly less tender.
Questions
4 questionsHow much flour equals 1 tablespoon of cornstarch?
2 tablespoons of all-purpose flour.
How much flour equals 2 tablespoons of cornstarch?
¼ cup of all-purpose flour.
Can I use flour instead of cornstarch in pie filling?
Yes. Use twice as much flour. The filling is cloudier and a little softer-set. It suits apple pie well; for a clear berry or cherry filling, tapioca or arrowroot is closer to cornstarch.
Can I use flour instead of cornstarch for frying?
Yes, in the same amount. The crust is thicker and less crisp. Adding a little baking powder or mixing in rice flour brings back some crunch.