Out of Potato starch, one case
Potato starch vs cornstarch
2 options, ranked, with the exact amount
Use Cornstarch (for potato starch)
Same amount as the potato starch
You can substitute potato starch for cornstarch (1:1 ratio) and cornstarch for potato starch (1:1 ratio). Potato starch creates clearer, more glossy results, while cornstarch is more readily available and has a more neutral flavor profile.
- 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 | Cornstarch (for potato starch)sauces | Same amountTweak it | Tweak it |
| 2 | Potato starch (for cornstarch)sauces | Same amountTweak it | Tweak it |
Cornstarch (for potato starch)
neutral taste, similar texture
Fine white powder made from corn kernels, excellent thickening agent with neutral flavor and good availability
- Best for
- sauces, gravies, puddings, pie fillings, stir-fries, soups
Most readily available substitute, similar thickening power.
Potato starch (for cornstarch)
neutral taste, similar texture
Fine white powder made from potatoes, creates clearer, more glossy results than cornstarch
- Best for
- sauces, gravies, puddings, pie fillings, stir-fries, soups
Creates clearer, more glossy results, similar thickening power.
How it behaves in this recipe
Potato starch and cornstarch are both excellent thickening agents that can be used interchangeably in most recipes. Potato starch creates clearer, more glossy results, while cornstarch is more readily available and has a more neutral flavor profile. Both work well for thickening, coating, and frying applications.
Tips for substituting potato starch
8 tips- Both starches can be used interchangeably in most recipes with a 1:1 ratio
- Potato starch creates clearer, more glossy results than cornstarch
- Cornstarch is more readily available and has a more neutral flavor profile
- Both starches work best when mixed with cold liquid before adding to hot liquids
- Heat mixtures to boiling point to activate thickening properties
- Stir constantly while adding starch to prevent lumps
- For best results, use the starch that's called for in the original recipe
- Both starches can be used for coating foods before frying
Notes on potato starch
- Use arrowroot powder for acidic foods and clear sauces
- Try tapioca starch for gluten-free baking and chewy textures
- Use rice flour for gluten-free applications (2:1 ratio)
- Consider using all-purpose flour for general thickening (2:1 ratio)
Questions
5 questionsCan I substitute potato starch for cornstarch?
Yes, you can substitute potato starch for cornstarch using a 1:1 ratio. Potato starch creates clearer, more glossy results than cornstarch.
Can I substitute cornstarch for potato starch?
Yes, you can substitute cornstarch for potato starch using a 1:1 ratio. Cornstarch is more readily available and has a more neutral flavor profile.
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.
Which is better for frying - potato starch or cornstarch?
Both work well for frying, but potato starch creates a slightly crispier coating. Cornstarch is more commonly used and readily available.
Can I use both starches together?
Yes, you can use both starches together for unique texture and properties. This is sometimes done in Asian cooking for specific results.