Out of Potato starch, one case
Potato starch substitute, case by case
5 options, ranked, with the exact amount
Use Cornstarch
Same amount as the potato starch
The best substitutes for potato starch are cornstarch (1:1 ratio), arrowroot powder (1:1 ratio), or tapioca starch (1:1 ratio). Cornstarch works best for most applications, while arrowroot is ideal for acidic foods and tapioca for gluten-free baking.
- Verdict —
- Tweak it
- What changes —
- neutral taste, similar texture
- Best for —
- sauces
One casethe full potato starch card
Every option, one card
Ranked| # | Substitute | Instead of potato starch | Verdict |
|---|---|---|---|
| 1 | Cornstarchsauces | Same amountTweak it | Tweak it |
| 2 | Arrowroot powderfruit sauces | Same amountTweak it | Tweak it |
| 3 | Tapioca starchgluten-free baking | Same amountTweak it | Tweak it |
| 4 | Rice flourgluten-free baking | 2 × the amountYou'll taste it | You'll taste it |
| 5 | All-purpose floursauces | 2 × the amountYou'll taste it | You'll taste it |
Cornstarch
neutral taste, similar texture
Fine white powder made from corn kernels, excellent thickening agent with neutral flavor
- Best for
- sauces, gravies, puddings, pie fillings, stir-fries, soups
Most versatile substitute, works in most recipes.
Arrowroot powder
neutral taste, similar texture
Natural starch from arrowroot plant, creates clear, glossy texture and works well with acidic ingredients
- Best for
- fruit sauces, acidic dishes, clear sauces, gluten-free baking, puddings
Best for acidic foods, creates clear, glossy sauces.
Tapioca starch
neutral taste, similar texture
Starch extracted from cassava root, creates smooth, chewy texture good for gluten-free recipes
- Best for
- gluten-free baking, bubble tea, puddings, pie fillings, thickening
Excellent for gluten-free baking, creates chewy texture.
Rice flour
neutral taste, different texture
Fine flour made from ground rice, good for gluten-free applications but requires more quantity
- Best for
- gluten-free baking, thickening, coating, frying
Use twice as much rice flour as potato starch.
All-purpose flour
neutral taste, different texture
Wheat-based flour that can thicken liquids but may create cloudy appearance and different texture
- Best for
- sauces, gravies, soups, emergency substitution
Use twice as much flour as potato starch, may create cloudy appearance.
How it behaves in this recipe
Potato starch is a versatile thickening agent used in many cuisines worldwide. When substituting, consider the specific application - cornstarch for general use, arrowroot for acidic foods, tapioca for gluten-free baking, and rice flour for gluten-free applications that need more texture.
Tips for substituting potato starch
8 tips- Always mix starch substitutes with cold liquid before adding to hot liquids to prevent clumping
- Cornstarch works best for most applications and is the most readily available substitute
- Arrowroot powder is ideal for acidic foods like fruit sauces and citrus-based dishes
- Tapioca starch is good for gluten-free baking and creates a chewy texture
- Rice flour requires double the amount but works well for gluten-free applications
- All-purpose flour can work in a pinch but may create cloudy sauces
- Heat the mixture to boiling point to activate the thickening properties
- Stir constantly while adding starch substitutes to prevent lumps
Notes on potato starch
- Use xanthan gum for gluten-free thickening (¼ tsp per cup of liquid)
- Try guar gum as a natural thickener (½ tsp per cup of liquid)
- Use ground flaxseed mixed with water as a natural thickener
- Consider using pureed vegetables like cooked carrots or squash for natural thickening
Questions
5 questionsCan I substitute cornstarch for potato starch?
Yes, cornstarch is the best substitute for potato starch. Use a 1:1 ratio and it will work in most recipes including sauces, gravies, and baking applications.
What's the difference between potato starch and cornstarch?
Both are excellent thickeners, but potato starch creates a slightly clearer, more glossy finish while cornstarch is more readily available and has a more neutral flavor profile.
Can I use arrowroot powder instead of potato starch?
Yes, arrowroot powder is an excellent substitute for potato starch, especially for acidic foods. It creates clear, glossy sauces and works well in fruit-based recipes.
Is tapioca starch a good substitute for potato starch?
Yes, tapioca starch is an excellent substitute, especially for gluten-free baking. It creates a smooth, chewy texture and works well in puddings and pie fillings.
How much rice flour should I use to replace potato starch?
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.