Cornstarch is a kitchen staple known for its thickening prowess. But what if you're out or following a cornstarch-free diet?
Fear not, bakers and cooks! This article explores 15 brilliant substitutes, from everyday pantry staples like flour to surprising options like arrowroot powder.
These alternatives will help you achieve the desired texture in your soups, sauces, gravies, and even baked goods, ensuring your culinary creations are a success!
All-purpose flour can be a great substitute for cornstarch in a pinch! It thickens sauces and fillings like a champ.
While you'll need twice the amount (2:1 ratio) and cook it a bit longer to avoid a raw taste, the neutral flavor works for both sweet and savory dishes.
Potato starch is another versatile cornstarch substitute. Plus, it is a gluten-free option.
It thrives in clear sauces and gravies, staying translucent. Unlike cornstarch, potato starch handles high heat well, making it ideal for soups, stews, and sauces. Additionally, it's perfect for gluten-free and paleo baking!
Arrowroot Powder is made from arrowroot rhizomes and boasts a neutral taste and silky texture. Its high heat tolerance makes it ideal for thickening soups and puddings.
Additionally, this powder is gluten-free and easily digested making it a perfect substitute for cornstarch (use a 1:1 swap) without affecting flavor.
Rice flour is another great substitute for cornstarch. It is made from finely milled rice and retains various distinguishing characteristics.
Rice flour helps to thicken recipes in equal amounts, but its effectiveness goes beyond that. It adds crunch to batters, binds gluten-free treats, and has a light texture perfect for delicate desserts and Asian meals.
A thickening dream come true! Tapioca flour, extracted from cassava, acts as a gluten-free cornstarch substitute.
It creates smooth, glossy sauces and gravies without clumping, perfect for delicate dishes. Its neutral flavor won't alter your recipes, and it even adds texture to gluten-free baked goods.
Want to avoid cornstarch? Egg yolks offer a rich alternative! They thicken sauces and custards with a velvety texture, adding a depth of flavor that cornstarch lacks.
It creates a smooth, glossy finish, perfect for creamy pasta sauces and luxurious custards where their ability to thicken and set shines.
Beans puree is made by blending cooked white or cannellini beans. It adds richness and a protein punch to your dishes.
Just blend cooked, drained beans with a touch of water or broth to get your desired texture. Swirl this magic ingredient into soups, sauces, and stews for velvety thickness and a hidden boost of nutrients.
Xanthan gum is another great alternative for cornstarch. This thickening hero uses minimal amounts to create luxuriously creamy dishes. A pinch goes a long way.
Additionally, It stabilizes gluten-free creations and adds silky texture to dressings, all while remaining flavor-neutral thanks to its plant-based origins.
Flaxseed is a health-conscious substitute for cornstarch! It adds both fiber and omega-3s, plus a subtle nutty taste.
One tablespoon of ground flaxseed replaces one of cornstarch and works by forming a gel in liquids. This makes it perfect for thickening soups, sauces, and gravies.
Wheat flour is an excellent thickener, albeit not a straight replacement. It creates a rich, almost satiny texture and flavor depth that contrasts cornstarch's neutrality when combined with butter.
This pair works with both hot and cold beverages, making it a versatile pantry staple. While it is not always an ideal substitute for cornstarch, its adaptability allows culinary inventiveness to bloom even when cornstarch is not available.
Psyllium husk is an unexpected substitute for cornstarch! This fiber-rich surprise, made from Plantago ovata seeds, transforms into a thickening gel when mixed with water.
Need to bind or thicken? Psyllium husk absorbs moisture and forms a gel, adding structure and texture to your dishes. Remember, it's a powerhouse – start with a tiny amount and adjust as needed to reach the perfect consistency!
Agar-agar, a plant-based cornstarch alternative, excels at thickening. Perfect for speedy jellies, puddings, and sauces, it sets even at room temperature, ideal for no-bake recipes.
Unlike cornflour, agar-agar boasts impressive clarity and a neutral taste, letting your dish's flavors take center stage. Just a heads-up, it might not be a pantry staple yet.
Coconut flour can be a great substitute for cornstarch, thanks to its high fiber content. It absorbs moisture effectively, thickening sauces and fillings much like cornstarch.
However, coconut flour has a distinct coconut flavor that can overpower other ingredients. Use it sparingly and adjust as needed for thickness. It works best in recipes with existing coconut flavors or those that benefit from a touch of coconut.
Cassava flour is another replacement for cornstarch. Like tapioca flour, it comes from the cassava root and boasts a fine texture and neutral flavor.
But cassava flour shines with its thickening power, mimicking cornstarch remarkably well. Additionally, its nutritional content, offering fiber, resistant starch, and minerals makes it a win for health-conscious bakers!
Do you want a thicker sauce but missing cornstarch? Look no further than guar gum! This natural, bean-based thickener works wonders in cold dishes like salad dressings and ice cream.
Plus, it's incredibly potent – a small amount delivers a big result. For those with corn allergies, guar gum offers a welcome substitute with all the thickening power and none of the worries.
