I Don't Have Cornstarch What Can I Use Instead

So there I was, mid-recipe, feeling like a culinary genius. I was making a silky teriyaki sauce, the kind that clings to chicken like a promise. I reached for the cornstarch—and my heart dropped into my boots. The box was empty, a sad, dusty ghost of thickening agents past.

I stood there, spatula in hand, staring into the abyss. Did my recipe really need it? Could I just wing it? (Spoiler: winging it with a watery sauce is a tragedy waiting to happen.) That’s when I realized: every home cook needs a backup plan for when the pantry betrays you.

Don’t panic. You’ve got options hiding in your kitchen right now. I’m here to walk you through them, so you don’t have to abandon your stir-fry or your pie filling. Let’s turn that “uh-oh” into a “heck yes.”

The Heavy Hitters: Flour and Arrowroot

First up: all-purpose flour. It’s the reliable friend who’s always there. Use twice as much flour as cornstarch—so two tablespoons of flour for every one tablespoon of cornstarch.

Fair warning: flour takes a little longer to cook out its raw taste. Simmer your sauce for an extra minute or two, and you’ll be golden. The result? A slightly cloudier sauce, but still rich and delicious.

Then there’s arrowroot powder. This is the fancy cousin from the health food aisle. It swaps 1:1 with cornstarch and creates a glossy, clear finish—perfect for fruit pies or delicate sauces.

But here’s the catch: arrowroot hates dairy. If your recipe has milk or cream, it’ll turn slimy. Stick to arrowroot for broths, fruit glazes, and stir-fry sauces only.

Don't Use Cornstarch - Try These Substitutes Instead

The Potato Surprise

Yes, potato starch is a thing, and it works like a dream. It’s often sold near the cornstarch in stores, or you can use instant potato flakes in a pinch. (Weird? Yes. Effective? Very.)

Use the same 1:1 ratio as cornstarch. Mix it with cold water first to avoid lumps. Pro tip: Don’t boil it for too long, or it’ll break down and turn your sauce watery again. Just a quick simmer, and you’re done.

Potato starch gives a silky, almost buttery texture. Your mashed potatoes never saw this coming, but your gravy will thank you.

When You’re Really in a Pinch: Rice Flour and Tapioca

If you have white rice flour in your gluten-free stash, it’s a solid substitute. Use about twice as much as cornstarch, and whisk it in slowly. It thickens nicely, though it leaves a slightly grainy feel—great for savory dishes, less so for delicate custards.

Then we have tapioca starch (or quick-cooking tapioca pearls). This is the MVP for fruit pies. It thickens at a lower temperature and creates a clear, glossy, jammy filling. Use 1:1 ratio, but crush the pearls first if you’re using the big ones. Nobody wants a tapioca pearl surprise in their cherry pie.

Can You Eat Starch Powder

Just remember: tapioca can get a little stretchy or stringy if you overheat it. Keep the heat medium, and you’ll be fine. Your grandma’s pie recipe is safe.

The Sneaky Trick: Ground Flax or Chia

Okay, I’ll admit this sounds weird. But ground flaxseed or chia seeds can thicken sauces too. They create a gel when mixed with water—use one tablespoon of seed to three tablespoons of water, let it sit for ten minutes.

This works best in heartier, rustic sauces or soups. It adds a nutty flavor and tons of fiber. You won’t get that crystal-clear finish, but you’ll get a wholesome, hearty texture. Plus, your gut will high-five you.

Just don’t try this for a delicate pudding. You’ll end up with something closer to oatmeal. (And that’s a story for another day.)

The Last Resort: Reduce It

If you have zero of the above, embrace the old-school method: simmer it down. I’m talking about letting your sauce bubble away on low heat for 10–15 minutes. It concentrates the flavors and naturally thickens as the water evaporates.

Cornstarch Substitutes - World of Printables

This works best for small amounts of liquid—like a pan sauce or a marinade. Warning: it can become too salty or intense, so taste as you go. You’re not making a reduction for a French chef’s exam; you’re making dinner.

And if your sauce is still runny? Embrace the “au jus” life. Call it elegant. Pour it over rice or potatoes. Nobody has to know you were supposed to have cornstarch. Your secret is safe with me.

A Note on Egg Yolks (Because Why Not)

One more trick from the old cookbooks: egg yolks. Whisk one yolk with a splash of your hot sauce, then stir it back into the pan. This must be done off the heat, or you’ll get scrambled eggs in your gravy. (I learned that the hard way. Twice.)

Egg yolks add richness and body to creamy sauces and custards. Use it for carbonara, hollandaise, or a simple Alfredo. It’s not a thickener like starch, but it adds luxurious heft that makes you forget you ever needed cornstarch.

So next time you’re staring at an empty cornstarch box, take a breath. You’ve got flour, potato starch, arrowroot, or even a bag of flaxseed staring back at you. Now go rescue that sauce—and don’t forget to taste it first. (Unless you’re making raw egg yolk sauce. Then maybe wait.)