Best Corn Starch Substitute

Cornstarch, sometimes referred to as corn flour, is a pantry staple that works as a thickening agent for different foods such as sauces, gravy, or pie fillings. It is the go-to ingredient for many cooks as it is both affordable and available in most grocery stores. Cornstarch is also the main starch used by those with celiac disease as it’s derived from corn, which makes it gluten-free.

Cornstarch was developed in New Jersey in 1844 but is now produced in countries with an abundance of corn farms such as the United States, Brazil, China, and India. While it is widely known for its culinary uses, cornstarch is also used in household and industrial applications.

Cornstarch Substitutes

Wheat Flour

While cornstarch is made of only starch, wheat flour contains protein and fiber – which means that substituting this ingredient may lead one to use more of it to get the same effect. In general, flour is used as a 2:1 ratio for thickening purposes. So, if you are in need of 1 Tablespoon of cornstarch, use 2 Tablespoons of wheat flour. To thicken liquids with wheat flour, mix it with cold water to form a slurry or paste.

Arrowroot Powder

Arrowroot is a starchy tuber that is similar to taro, sweet potato, and cassava. To make arrowroot powder, arrowroot is first dried and ground. Some prefer using arrowroot as it contains more fiber compared to other starches in the market. Arrowroot powder turns into a clear gel when mixed with water, making it great for thickening clear liquids. Arrowroot powder is used as a 2:1 ratio when substituting for cornstarch. Like cornstarch – arrowroot is suitable for those with celiac disease.

Potato Starch

Potato starch is made by crushing potatoes to release its starch content and then drying them into a powder. Like cornstarch and arrowroot, it contains no gluten – however, it is a refined starch, which means that it is high in carbs and contains very little protein. When substituting potato starch for cornstarch, use as a 1:1 ratio. Keep in mind that heating starches for too long will break them down and cause them to lose their thickening properties.

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