Out of Potato starch, one case
Potato starch substitute for baking
5 options, ranked, with the exact amount
Use Cornstarch
Same amount as the potato starch
For baking, the best potato starch substitutes are cornstarch (1:1 ratio), arrowroot powder (1:1 ratio), or tapioca starch (1:1 ratio). Cornstarch works best for most baked goods, while arrowroot is ideal for gluten-free baking and tapioca creates chewy textures.
- Best for —
- cakes
One casethe full potato starch card
Every option, one card
Ranked| # | Substitute | Instead of potato starch |
|---|---|---|
| 1 | Cornstarchcakes | Same amount |
| 2 | Arrowroot powdergluten-free cakes | Same amount |
| 3 | Tapioca starchgluten-free bread | Same amount |
| 4 | Rice flourgluten-free baking | 2 × the amount |
| 5 | All-purpose flouremergency substitution | 2 × the amount |
Cornstarch
neutral taste · tender and light
Fine white powder that creates tender, light texture in baked goods and thickens fillings well
- Best for
- cakes, cookies, muffins, quick breads, pie fillings, puddings
Best all-purpose substitute for baking, creates tender crumb.
Arrowroot powder
neutral taste · clear and glossy
Natural starch that creates clear, glossy fillings and works well in gluten-free flour blends
- Best for
- gluten-free cakes, fruit fillings, clear pie fillings, puddings, tarts
Excellent for gluten-free baking, creates clear fillings.
Tapioca starch
neutral taste · smooth and chewy
Creates smooth, chewy texture good for gluten-free baked goods and thick fillings
- Best for
- gluten-free bread, chewy cookies, bubble tea, puddings, pie fillings
Good for chewy textures and gluten-free baking.
Rice flour
slightly nutty
Fine flour that works well in gluten-free applications but requires double the amount
- Best for
- gluten-free baking, coating for frying, thickening fillings, Asian desserts
- Texture
- dense
Use twice as much rice flour as potato starch.
All-purpose flour
wheaty
Wheat-based flour that can work in a pinch but may create denser, less tender results
- Best for
- emergency substitution, thickening fillings, coating, basic baking
- Texture
- denser
Use twice as much flour, may create denser texture.
How it behaves in this recipe
In baking, potato starch serves multiple purposes: it creates tender textures in cakes and cookies, thickens fillings and puddings, and helps bind ingredients in gluten-free recipes. When substituting, consider the specific role - cornstarch for general baking, arrowroot for clear fillings, tapioca for chewy textures, and rice flour for gluten-free applications.
Tips for substituting potato starch
8 tips- For cakes and cookies, cornstarch is the best substitute as it creates the most tender crumb
- Arrowroot powder is ideal for fruit fillings and clear pie fillings in baking
- Tapioca starch works best in gluten-free flour blends for bread and chewy cookies
- When making pie fillings, mix the starch with sugar before adding to prevent clumping
- For gluten-free baking, combine tapioca starch with other gluten-free flours for best results
- Rice flour works well in Asian-style desserts and gluten-free applications
- Always sift starch substitutes with other dry ingredients for even distribution
- For chewy textures in cookies, tapioca starch is the best choice
Notes on potato starch
- Use xanthan gum for gluten-free binding (¼ tsp per cup of flour)
- Try guar gum as a natural thickener in fillings (½ tsp per cup of liquid)
- Use ground flaxseed mixed with water as an egg substitute and binder
- Consider using pureed fruits like applesauce for natural moisture and binding
Questions
6 questionsCan I substitute cornstarch for potato starch in baking?
Yes, cornstarch is an excellent substitute for potato starch in baking. Use a 1:1 ratio and it will create tender, light textures in cakes, cookies, and other baked goods.
What's the best potato starch substitute for gluten-free baking?
For gluten-free baking, tapioca starch or arrowroot powder work best. Tapioca creates chewy textures good for bread, while arrowroot works well in cakes and creates clear fillings.
Can I use arrowroot powder instead of potato starch in pie fillings?
Yes, arrowroot powder is excellent for pie fillings as it creates clear, glossy textures and works well with acidic fruits. Use a 1:1 ratio.
How much rice flour should I use to replace potato starch in baking?
Use twice as much rice flour as potato starch (2:1 ratio). Rice flour is less potent as a thickener, so you need more to achieve the same effect in fillings and batters.
What's the best substitute for potato starch in chewy cookies?
Tapioca starch is the best choice for chewy cookies as it creates the smooth, chewy texture that potato starch provides. Use a 1:1 ratio.
Can I use all-purpose flour instead of potato starch in baking?
Yes, but use twice as much all-purpose flour as potato starch (2:1 ratio). Note that it may create denser, less tender results compared to starch-based substitutes.