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Substitute corn starch



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  • 1 Tablespoon corn starch
  • or
  • 1 Tablespoon arrowroot flour
  • or
  • 4 teaspoons quick cooking tapioca
  • or
  • 2 Tablespoons flour
  • or
  • 2 tablespoons of water + 1 Tablespoon flax meal


Adapted from


Step 1

Four teaspoons of quick-cooking tapioca or two tablespoons of grainy tapioca can easily substitute for a single tablespoon of choice for dishes that require chilling. It is also good for making high-acidic pie fillings (e.g., cherries) thick. However, avoid cooking it for too long as this doesn't stand overcooking at all.

Acidic items like Asian sweet and sour sauce or other sauces with a delicate tastes you can substitute arrowroot flour at a 1:1 ratio. Works best in egg based recipes but poorly with dairy based sauces

In gravies you can substitute 1 T cornstarch with 2 T flour. But you must cook your savory sauce or gravy an additional 4-5 minutes for the thickening agent to work without leaving a flour taste. Be cautious of overcooking when using this substitute as flour tends to loose it's thickening agent when over cooked.

Flax meal and water works well in the majority of recipes as a replacement.

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