Potato starch substitutes
Potato starch substitutes — 6 options, ranked, with the exact amount
Use Cornstarch
Same amount as the potato starch
Similar thickening agent with different properties.
The best substitutes for potato starch are cornstarch, arrowroot powder, or tapioca starch, depending on the use.
Potato starch is pure starch with the fastest-swelling granules in the cupboard: it thickens at a lower temperature than any other starch and stays clear instead of cloudy — and it thins straight back out if you let it boil.
- Verdict —
- Tweak it
- What changes —
- neutral taste, similar texture
- Best for —
- sauces
Updated 19 Aug 2026 · no sponsored swaps
Bindingsecondary
Dry, it clings to wet food and fries into a thin, brittle, very crisp shell, and in gluten-free doughs and potato pancakes it holds the mixture together as one mass where there is no gluten to do it.
Thickeningprimary
Its granules swell and burst at around 140–150F, below a simmer, so a spoonful stirred into a hot pan thickens almost on contact and leaves the sauce clear and glossy rather than cloudy. That low tolerance is also its weakness — held at a boil it breaks down and the sauce goes thin again, so it goes in at the end and gets served soon after.
Every option, one card
Ranked| # | Substitute | Instead of potato starch | Verdict |
|---|---|---|---|
| 1 | Cornstarchsauces | Same amountTweak it | Tweak it |
| 2 | Arrowroot powdersauces | Same amountTweak it | Tweak it |
| 3 | Tapioca starchsauces | Same amountTweak it | Tweak it |
| 4 | Rice floursauces | 2 × the amountYou'll taste it | You'll taste it |
| 5 | All-purpose floursauces | 2 × the amountYou'll taste it | You'll taste it |
| 6 | Xanthan gumsauces | ¼ × the amountYou'll taste it | You'll taste it |
Cornstarch
neutral taste, similar texture
Similar thickening agent with different properties.
- Covers
- Binding
- Thickening
- Best for
- sauces, gravies, puddings, pie fillings
Different properties, similar thickening power.
Arrowroot powder
neutral taste, similar texture
Similar thickening agent with different properties.
- Covers
- Thickening
- Misses
- Binding — not covered
- Best for
- sauces, gravies, puddings, pie fillings
Different properties, similar thickening power.
Tapioca starch
neutral taste, similar texture
Similar thickening agent with different properties.
- Covers
- Binding
- Thickening
- Best for
- sauces, gravies, puddings, pie fillings
Different properties, similar thickening power.
Rice flour
neutral taste, different texture
Different thickening agent with different properties.
- Covers
- Binding
- Thickening
- Best for
- sauces, gravies, puddings, pie fillings
Different properties, different thickening power.
All-purpose flour
neutral taste, different texture
Different thickening agent with different properties.
- Covers
- Binding
- Thickening
- Best for
- sauces, gravies, puddings, pie fillings
Different properties, different thickening power.
Xanthan gum
neutral taste, different texture
Different thickening agent with different properties.
- Covers
- Thickening
- Misses
- Binding — not covered
- Best for
- sauces, gravies, puddings, pie fillings
Different properties, different thickening power.
Questions
7 questionsCan I use cornstarch instead of potato starch?
Yes, cornstarch is a good substitute for potato starch. Use the same ratio, but note that cornstarch creates a more opaque sauce.
What's the difference between potato starch and cornstarch?
Potato starch creates clear, glossy sauces and works well in acidic dishes, while cornstarch creates opaque sauces and breaks down in acidic conditions.
Can I use arrowroot powder instead of potato starch?
Yes, arrowroot powder can work as a substitute, though it may have slightly different properties. Use the same ratio.
Why is potato starch so popular in cooking?
Potato starch is popular because it creates clear, glossy sauces, works well in acidic dishes, and is gluten-free.
What's the difference between potato starch and potato flour?
Potato starch is pure starch extracted from potatoes, while potato flour is made from whole potatoes and contains fiber and other nutrients.
Can I use potato starch instead of flour?
No, potato starch is a thickener, not a flour substitute. It's used to thicken liquids, not to provide structure in baking.
Is potato starch gluten-free?
Yes, potato starch is naturally gluten-free and is commonly used in gluten-free baking to improve texture.
Tips for substituting potato starch
9 tips- Potato starch creates clear, glossy sauces
- Potato starch works well in acidic dishes
- Potato starch should be mixed with cold liquid before adding to hot liquids
- Potato starch thickens at lower temperatures than cornstarch
- Potato starch is gluten-free and paleo-friendly
- Store potato starch in a cool, dry place
- Potato starch is a powerful thickener
- It's good for thickening fruit pies and puddings
- Use potato starch for clear, professional-looking sauces