Out of Cornstarch? Reach for One of These Handy Substitutes (2024)

When stocking your pantry, you probably always remember to add all-purpose flour, sugar, salt, and even baking powder to your grocery list. But what about cornstarch? This ingredient might not be something you reach for every day of the week, but it certainly comes in handy for baking fruit pies, thickening soup recipes, and making stir-fries nice and glossy. It's even the key to getting fried foods crispier than ever. In fact, cornstarch has some pretty incredible qualities that work like magic in tons of family recipes. But what should you do if you're all out of cornstarch? Don't worry! These cornstarch substitutes can work for any situation.

But first, what exactly is cornstarch anyway? It’s literally the starch from corn—clever name, huh? You'll find it in the baking aisle at the grocery store. It's sometimes labeled corn flour in Europe, but don’t confuse it with extra-fine cornmeal, which is a totally different ingredient. Cornstarch is used as a top-notch thickener for recipes like strawberry pie or Ree Drummond's butterscotch pudding. And if you see cornstarch in your favorite cookie recipes, that’s because it also gives baked goods a tender crumb. Try Ree’s shortbread cookies and you'll see what we mean! On the savory side of things, cornstarch is often used to thicken soups, stews, and gravies by making a slurry (which is a combination of cornstarch and water). You also might see cornstarch and flour mixed together to form a dredge for giving fried foods a crispy crunch, like in this recipe for fried pickles. Since there's no one-size-fits-all fix for cornstarch, the list below will help you find the cornstarch substitute that's right for you.

When it comes to pie fillings, all-purpose flour is the way to go. It's a pantry staple that's great for thickening, but it won't give you that same glossiness that cornstarch provides. You can also use tapioca starch if you have it handy. Just be sure to use 2 tablespoons flour or tapioca starch for every 1 tablespoon of cornstarch in the recipe.

While cornstarch is the key to making a nice, thick pudding, many old-fashioned pudding recipes actually used to call for flour. So, all-purpose flour is a good alternative to try. Use 2 tablespoons flour for every 1 tablespoon cornstarch in your pudding recipe.

You can use all-purpose flour in place of cornstarch in a baking recipe, but be warned: The texture won't be as soft and tender. Rice flour works especially well as a sub for cornstarch in cookie recipes and potato starch is a good replacement in cake recipes.

Try rice flour or potato flour instead of cornstarch to coat protein or veggies before frying. In a pinch, you can also use all-purpose flour, but your fried foods won't be as crispy.

If a recipe calls for making a slurry with cornstarch and you don't have any, your best bet is to make a roux with flour: Sprinkle all-purpose flour into an equal amount of warm fat (butter, oil or drippings) in a skillet over medium heat and cook, whisking, until a smooth paste forms, 1 to 2 minutes. Then, just whisk the roux into your warm soup, sauce or gravy. You can also try arrowroot powder or tapioca starch, but they're not ideal: Neither one holds its thickness for a long time or reheats well. Arrowroot is just as strong as cornstarch, so use the same amount. Tapioca starch, however, isn’t as powerful, so use 2 tablespoons for every 1 tablespoon cornstarch. And never let your hot liquid boil if you’re using tapioca starch—it can become stringy!