Running out of wheat starch can feel like hitting a bump in the road while cooking. We’ve been there, scanning the pantry, hoping something might just magically work. The truth? You can swap it out for some easy replacements that perform well in recipes.
Some hold sauces together. Others work in baking or frying without breaking a sweat. These options keep your dish on track without needing a long ingredient list.
We’ve tried them in everything from soups to sweet treats, and they hold their ground. Substitutes that are versatile and easy to use? Yes, they exist, and we’ve got the scoop.
5 Quick Substitutes for Wheat Starch
Here are five alternatives that’ll save the day in your next recipe:
1 – Cornstarch
First, cornstarch makes swapping out wheat starch an easy choice. It thickens sauces quickly and works for gravies, soups, and more.
Use a 1:1 ratio for a straight swap. It dissolves well in both cold and warm liquids, staying smooth without clumping.
We’ve tried it in frying batters, and it gives that crisp coating without missing a beat. For more ideas, check this guide on alternative cornstarch substitutes.
2 – Potato Starch
Another option to replace wheat starch is potato starch. It’s great at thickening and works well for soups, stews, and sauces.
Use a 1:1 ratio for quick results. Potato starch holds up in both hot and cold dishes, making it versatile for different recipes.
We’ve used it in frying and noticed it brings a crispy finish to coatings. For more substitutions, check this guide on potato starch alternatives.
3 – Tapioca Starch
Next, tapioca starch works as a simple swap for wheat starch. It’s excellent for thickening sauces and gravies, giving them a smooth texture.
Use a 2:1 ratio—twice as much tapioca starch as wheat starch. It blends well with both hot and cold liquids, making it easy to handle in different recipes.
We’ve tested it in baking and noticed it adds a light, chewy texture to bread and muffins. Its mild flavor keeps it neutral, so it works with almost anything.
4 – Arrowroot Powder
Next, arrowroot powder is another choice for replacing wheat starch. It thickens well and brings a shiny finish to sauces and glazes.
Use a 2:1 ratio—double the amount of arrowroot compared to wheat starch. It works best with low-heat recipes since too much heat can break it down.
We’ve used it for puddings and noticed its smooth, silky texture is perfect for desserts. For more swaps, check this guide on arrowroot powder substitutes.
5 – Rice Flour
Last but not least, rice flour is our number five pick for replacing wheat starch. It’s great for coating and frying, giving foods a crispy finish.
Use a 1:1 ratio to replace wheat starch. Rice flour works well in both hot and cold dishes, making it an excellent option for many recipes.
We’ve used it in baking and enjoyed its light texture in cakes and cookies. It adds a delicate touch without overpowering other flavors. For more ideas, check this guide on rice flour substitutes.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.