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Cornstarch

Flours & Grains

A fine starch used as a thickener in sauces, gravies, soups, and puddings. Also used in baking to lighten texture.

4 substitutes

Substitutes

Arrowroot Powder

1:1

The best substitute — thickens at lower temperatures and creates a clearer sauce. Doesn't stand up well to prolonged heat or freezing. Great for fruit sauces and glazes.

✅Best for: sauces, glazes, gravies, fruit fillings

⚠️Not for: dairy-based sauces (gets slimy), freezing

vegangluten-freepaleo

Tapioca Starch

1:1

Creates a clear, glossy finish. Excellent for pie fillings and Asian desserts. Freezes and thaws better than cornstarch.

✅Best for: pie fillings, Asian desserts, sauces

⚠️Not for: dairy-based puddings

vegangluten-freepaleo

Potato Starch

1:1

Very effective thickener. Has a neutral flavor. Tolerates higher heat than arrowroot. Turns slimy if overcooked.

✅Best for: soups, gravies, sauces

⚠️Not for: prolonged high-heat cooking

vegangluten-free

All-Purpose Flour

2 tbsp flour per 1 tbsp cornstarch

Use double the amount. Creates a less clear, more opaque sauce. Needs to cook longer to eliminate raw flour taste. The everyday pantry backup.

✅Best for: gravies, sauces, soups

⚠️Not for: dessert sauces needing clear appearance

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