Out of Potato starch, one case
Potato starch substitutes, 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), tapioca starch (1:1 ratio), or rice flour (2:1 ratio). Cornstarch is the most versatile and readily available option, while arrowroot works best for acidic foods and tapioca for gluten-free baking.
- Best for —
- sauces
One casethe full potato starch card
Every option, one card
Ranked| # | Substitute | Instead of potato starch |
|---|---|---|
| 1 | Cornstarchsauces | Same amount |
| 2 | Arrowroot powderfruit sauces | Same amount |
| 3 | Tapioca starchgluten-free baking | Same amount |
| 4 | Rice flourgluten-free baking | 2 × the amount |
| 5 | All-purpose floursauces | 2 × the amount |
Cornstarch
neutral taste · smooth and creamy
Fine white powder made from corn kernels, excellent thickening agent with neutral flavor and wide availability
- Best for
- sauces, gravies, puddings, pie fillings, frying, baking, stir-fries
Most versatile and readily available substitute.
Arrowroot powder
neutral taste · clear and glossy
Natural starch from arrowroot plant that creates clear, glossy sauces and works well with acidic ingredients
- Best for
- fruit sauces, acidic dishes, clear sauces, gluten-free baking, puddings
Best for acidic foods and clear sauces.
Tapioca starch
neutral taste · smooth and chewy
Starch extracted from cassava root that 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 and chewy textures.
Rice flour
neutral taste, slightly grainy texture
Fine flour made from ground rice that works well in gluten-free applications but requires more quantity
- Best for
- gluten-free baking, thickening, coating, frying, asian cooking
Use twice as much rice flour as potato starch.
All-purpose flour
neutral taste, dense 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.
How it behaves in this recipe
Potato starch is a versatile thickening agent used in many cuisines worldwide. When looking for substitutes, 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- Cornstarch is the most accessible substitute and works in 95% of recipes
- Arrowroot powder is ideal for acidic foods like fruit sauces and citrus-based dishes
- Tapioca starch is good for gluten-free baking and creates authentic chewy textures
- Rice flour works well in Asian cooking and gluten-free applications
- All-purpose flour can work in a pinch but may create cloudy sauces
- Always mix starch substitutes with cold liquid before adding to hot liquids
- 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
6 questionsWhat is a substitute for potato starch?
The best substitutes for potato starch are cornstarch, arrowroot powder, tapioca starch, or rice flour. Cornstarch is the most versatile and readily available option, while arrowroot works best for acidic foods.
Can I use cornstarch instead of potato starch?
Yes, cornstarch is an excellent substitute for potato starch. Use a 1:1 ratio and it will work in most recipes including sauces, gravies, baking, and frying applications.
What's the difference between potato starch and cornstarch?
Both are excellent thickeners, but potato starch creates slightly clearer, more glossy sauces while cornstarch is more readily available and creates slightly more opaque results. Both work well in most applications.
Is arrowroot powder a good substitute for 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 and gluten-free baking.
Can I use tapioca starch instead of 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, pie fillings, and gluten-free bread recipes.
What's the best substitute for potato starch in baking?
For baking, cornstarch is the best substitute as it creates tender textures similar to potato starch. Tapioca starch is excellent for gluten-free baking, and arrowroot powder works well for clear fillings.