Home / Substitution Guides / Cornstarch
Cornstarch thickens by swelling in hot liquid and setting into a glossy gel. Different starches swell at different temperatures and produce different textures, so the right swap depends on whether you're thickening a sauce, a fruit pie, or a slurry for stir-fry.
Best for: Sauces, gravies, glazes — anything glossy
Works below the boil (unlike cornstarch), so add off the heat for the clearest finish.
Best for: Fruit pies, glossy sauces, GF baking
Freezes and reheats without weeping like cornstarch does.
Best for: Soups, stews, Passover baking
Similar to cornstarch but shouldn't boil for long — add near the end.
Best for: Gravies, roux-based sauces, casseroles
Cook 1–2 minutes to lose the raw taste. Cloudy, not glossy.
Best for: GF and Asian-style stir-fry sauces
Best mixed with cold water first as a slurry.
Arrowroot and tapioca break down if held at high heat for long — add them at the end and stop simmering once it thickens. Flour needs the opposite: it must cook long enough to lose its raw flavor.
Adapt a recipe free with RecipeFix → · Gluten-Free Recipe Converter · Vegan Recipe Converter · Dairy-Free Recipe Converter
All-purpose flour, at a 2:1 ratio (2 tbsp flour per 1 tbsp cornstarch), cooked into a roux with the fat first. Cloudy but classic. For a gluten-free gravy, use rice flour or arrowroot 1:1.
Yes, but use twice as much and cook it a minute or two to lose the raw taste. The finish will be cloudy and slightly less glossy than a cornstarch sauce.
For clear, glossy sauces and delicate glazes — yes. It thickens at lower temperatures and doesn't break in acidic sauces. For pan gravies and long-simmered dishes, cornstarch or flour is more reliable.
Related guides: Wheat Flour · Gelatin · All guides