All-purpose flour
- 2 tbsp all-purpose flour
Best for: Gravy, stews, pan sauces
Use double the amount and simmer 2–3 minutes to cook out the raw taste. Sauce will be opaque rather than glossy.
Cornstarch Substitute
Cornstarch is almost pure starch, so it thickens about twice as strongly as flour (which is also protein and fibre). Starches thicken when heated in liquid; always mix them with cold liquid first to avoid lumps.
Use one of these instead — amounts update as you change the quantity.
Arrowroot
- 1 tbsp arrowroot powder
Best for: Glossy sauces, fruit fillings, stir-fries
Add at the end; long boiling thins it again. Avoid with dairy, which can turn it slimy.
Potato starch
- 1 tbsp potato starch
Best for: Soups, gravies, crispy coatings
Thickens fast at lower temperatures; do not boil hard.
Quick tapioca / tapioca starch
- 2 tbsp tapioca starch
Best for: Pie fillings
Freezes well and stays clear.
Questions people ask
How much flour replaces 1 tbsp cornstarch?
Two tablespoons of all-purpose flour, simmered for a couple of minutes.
Why did my sauce go lumpy?
The starch was added straight to hot liquid. Always whisk it into a little cold water first (a slurry).
What about coating chicken?
Potato starch gives the closest crunch; flour works but browns more and is less crisp.
Other swaps: Buttermilk · Heavy cream · Baking powder · Egg · Sour cream · Brown sugar · Butter · Milk