The Top 11 Alternatives to Cornstarch for Thickening Your Dishes

1. Wheat Flour

When you grind wheat into a fine powder, you get wheat flour. Unlike cornstarch, wheat flour also packs protein and fiber. As a tip, use double the amount of wheat flour compared to cornstarch—so one tablespoon of cornstarch becomes two tablespoons of wheat flour. Mix it with a bit of cold water first to create a smooth paste and avoid clumps. Just remember, if you’re on a gluten-free diet, wheat flour isn’t an option.

Summary: Wheat flour is an easily available substitute, just use twice as much as you would cornstarch.

2. Arrowroot

Arrowroot powder comes from the roots of tropical plants in the Maranta family. It creates a clear gel when mixed with water, making it ideal for thickening clear liquids. Use it in double the amount of cornstarch for similar results, and enjoy its naturally gluten-free nature.

Summary: For a gluten-free and clear thickener, substitute cornstarch with twice as much arrowroot powder.

3. Potato Starch

Potato starch is produced by crushing potatoes to extract their starch, then drying it into a fine powder. It’s flavorless, so it won’t change the taste of your dish, and it works in a 1:1 replacement ratio with cornstarch. A practical tip is to add it later in the cooking process so it preserves its thickening power without breaking down.

Summary: Potato starch is flavor-neutral and gluten-free, making it a simple 1:1 substitute for cornstarch.

4. Tapioca

Extracted from cassava roots, tapioca flour is popular in many recipes and is gluten-free. Keep in mind that you should use about twice as much tapioca flour as cornstarch when thickening your sauces or desserts. Just a word of caution: cassava must be treated to remove any natural toxins, so always use food-grade tapioca.

Summary: Use two tablespoons of tapioca flour for every one tablespoon of cornstarch to get that perfect thickness.

5. Rice Flour

Made from finely ground rice, rice flour is a staple in many Asian kitchens and serves as a versatile, gluten-free thickener. It works particularly well when you need a clear finish in your soups or sauces. Similar to wheat flour, doubling the quantity of rice flour compared to cornstarch will give you comparable results. It can also be made into a smooth paste with either hot or cold water.

Summary: Rice flour, when used in double the usual amount, is an excellent gluten-free option for thickening clear liquids.

6. Ground Flaxseeds

Ground flaxseeds naturally absorb water and form a gel, making them a nutritious thickening choice. They add extra fiber to your dish but can introduce a slightly gritty texture. A handy tip is to mix one tablespoon of ground flaxseeds with four tablespoons of water, which roughly replaces two tablespoons of cornstarch.

Summary: Ground flaxseeds increase the fiber content but may lend a slightly gritty finish, so adjust according to your taste.

7. Glucomannan

Derived from the konjac plant’s roots, glucomannan is a super absorbent soluble fiber that thickens into a smooth, clear gel even at low temperatures. Being low in calories and carbs, it’s a hit with those on a low-carb diet. Because it thickens so powerfully, start with about ¼ teaspoon for every two teaspoons of cornstarch, and mix it with a little cold water to prevent clumping.

Summary: Glucomannan is perfect if you’re looking for a low-carb, fiber-rich alternative that requires minimal amounts.

8. Psyllium Husk

Psyllium husk is another fiber-packed option that absorbs water to form a thick gel-like consistency. It’s very effective even in small quantities, so start with about half a teaspoon and adjust as needed. This choice is particularly attractive for those wanting to boost their dietary fiber without adding too many carbs.

Summary: Psyllium husk can be your go-to if you need a potent thickener that also ups your fiber intake.

9. Xanthan Gum

This ingredient is created by fermenting sugar with a specific bacteria, producing a powerful thickening powder. A little goes a long way, so add it slowly to avoid a slimy texture. Although some may experience digestive sensitivity if overused, the small amounts needed make it a safe alternative for most recipes.

Summary: Xanthan gum is highly effective—use it sparingly and add gradually for best results.

10. Guar Gum

Guar gum, which comes from the guar bean, is another strong thickening agent. It’s high in soluble fiber and tends to be a bit more budget-friendly than xanthan gum. Start with around ¼ teaspoon and slowly add more until you reach the desired thickness. It’s ideal for those who want to keep calories low while maintaining a hearty texture in sauces.

Summary: Guar gum offers a cost-effective, fiber-packed thickening option. Use it sparingly to avoid over-thickening.

11. Other Thickening Techniques

• Simmering: Let your dish cook at a lower heat for longer, which evaporates extra liquid and naturally thickens your sauce.
• Blended Vegetables: Pureeing leftover veggies can enrich your sauce with nutrients and add extra body.
• Sour Cream or Greek Yogurt: Stir these in to create a creamier, thicker texture, perfect for hearty stews.

Summary: Beyond powders and flours, techniques like simmering or adding blended veggies can effectively thicken your recipes while boosting flavor and nutrition.