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7 Cornstarch Substitutes: Thicken Your Dishes with Ease

Craving thick and creamy sauces but out of cornstarch? Don’t sweat it. We’ve all had that moment.

You’re halfway through making gravy or pudding and realize, “Whoa, no cornstarch!” No need to abort mission, though.

There are plenty of cornstarch substitutes hiding in plain sight. Some might already be in your pantry. Forget the panic.

We’re about to introduce you to the best alternatives to get that perfect consistency. So, buckle up, experiment with these swaps, and achieve thickened success every time!

7 Easy Substitutes for Cornstarch

When your recipe calls for cornstarch, you can use any of these tasty substitutes:

1 – All-Purpose Flour

First, let’s chat about all-purpose flour. This pantry staple is your go-to for thickening. It’s super versatile.

What makes it so special? Its flavor is mild, blending seamlessly into your dish. Unlike cornstarch, which is tasteless, flour adds a subtle richness.

We often use it in gravies and sauces. Just remember to cook it well to avoid any raw taste. Ever tried using it in pudding? Works like a charm!

For more cool flour substitutes, check out alternative thickening agents. Let’s keep those dishes delicious!

2 – Arrowroot Powder

Next on the list is arrowroot powder. It’s a pantry lifesaver. Arrowroot powder is gluten-free and easily dissolves. It’s perfect for clear sauces, unlike flour which can cloud.

We dig it because its flavor is neutral. No one wants their sauce to taste like raw flour, right? Just mix it with cold water before adding to hot liquids.

It’s a great cornstarch alternative. Want to explore more options? Check this arrowroot powder substitutes guide.

For silky-smooth sauces and gravies, arrowroot is our top pick. It thickens fast and doesn’t disrupt your dish’s taste.

3 – Potato Starch

We’re all about the potato starch life. This beauty is a gluten-free thickening hero. What’s fantastic? It’s super versatile and gives a silky texture. Really, it’s a champ in soups and sauces.

The flavor is neutral. No weird aftertastes. It blends right into your dish. A quick tip: mix it with cold water first. Potato starch can handle the heat without losing its thickening power.

Want more ideas? Check out these potato starch substitutes for extra inspiration.

This is our go-to for all things smooth and thick. Easy to use and always reliable.

4 – Tapioca Starch

The amazing alternative is tapioca starch! It’s derived from cassava root and is a proven go-to for us. Flavor-wise, it’s as neutral as Switzerland. No funky tastes here. That’s a massive win for keeping your dishes tasty.

Tapioca starch blends smoothly, thickening sauces and puddings effortlessly. It’s gluten-free, making it perfect for everyone. Pro tip: Always mix it with cold water first before adding to hot ingredients to avoid clumping.

Need other options? Check out our tapioca starch substitutes guide for more great ideas.

5 – Rice Flour

In case you need a handy substitute, rice flour is our pick! It’s super smooth and blends like a dream. We’ve used it in everything from soups to stews, and it never disappoints.

Flavor-wise? Almost non-existent. That’s the best part. It won’t overpower your dishes. We love it for gluten-free cooking. Mix it with cold water first to avoid lumps. For more options, check out this rice flour substitutes guide.

Rice flour is top shelf for thickening without altering the taste. It’s versatile and reliable. That’s why we keep it around!

6 – Xanthan Gum

If thickening with ease is your goal, xanthan gum is your buddy. We swear by it. It’s a smooth operator in sauces, soups, and even your homemade ice creams.

It packs a punch without adding weird flavors. Flavor profile? Literally none. It doesn’t mess with your dish’s taste.

What’s cool is that a little goes a long way. You need just a pinch, and voilà! Mixing it in is a breeze too. Just blend it well with water before adding to your dish.

Curious about other options? Check out our xanthan gum substitutes guide.

7 – Chia Seeds or Ground Flaxseeds

Last but not least, we have chia seeds and ground flaxseeds. These tiny powerhouses are great thickening agents.

What’s cool? They bring a slight nutty flavor. This can be a bonus, adding a little extra oomph to your soups or puddings.

To use them, just mix with water and let them sit for a few minutes. They form a gel-like consistency, which is perfect for thickening.

Want more alternatives? Check out our chia seeds substitutes or ground flaxseed substitutes articles. These little seeds have saved us more times than we can count. They’re a staple in our pantry!