![]() ![]() Xanthan gum is a thickener made from fermented sugar and is commonly used in many packaged foods, like candy and salad dressings. ![]() We recommend using it 1:1 in baked goods, frying batters, and sauces. Sweet rice has a higher starch content and is much more similar to cornstarch. It's important to note that sweet rice flour is different from plain rice flour, which is made from ground medium or long grain rice. It's common used in rice noodles and mochi-but it's also a great thickener and substitute in gluten-free baking. Despite its name, it doesn't taste sweet. Unlike other substitutes that extract the natural carbohydrates from a starchy source, sweet rice flour is made by grinding whole grains of glutinous rice. You can use equal amounts in recipes that call for cornstarch. It also does not interact well with dairy products, leaving you with a slimy final product.Īrrowroot powder works best when frying or thickening sauces and fruit fillings. It can break down when exposed to high heat for prolonged periods of time. ![]() However, this substitute is much more finicky than cornstarch. This starch is made from a tropical tuber found in Southeast Asia and leaves foods thick, glossy, and translucent. Arrowroot PowderĪrrowroot powder is a common, gluten-free additive used to thicken batters and improve texture. ![]() You should add twice as much flour as you would cornstarch. We recommend using wheat flour primarily in soups, stews, and sauces. And, most importantly, it's not safe for gluten-free eaters. It's also less effective at making fried foods crispy, light, and airy. Unlike the corn-based carbohydrate, wheat flour alters the appearance of what you're cooking and makes liquids opaque. There's a reason every luxurious mac-and-cheese sauce and pot of gumbo starts with flour.īut it's not the same as cornstarch. The natural starches in wheat can be used to thicken soups and sauces. Most households already have all-purpose flour in their kitchens, which makes it an easy swap for cornstarch in many recipes. It's also less potent, which means you'll want to use twice as much when swapping it in for cornstarch. So if you're planning on boiling your food for prolonged periods of time, save the tapioca starch addition for the end. Tapioca starch can't stand up as well to high temperatures and can leave your food with an odd stringy texture. It can be used as a powerful thickening agent in many recipes, but it works slightly differently than cornstarch does. It's the same ingredient used to make tapioca pudding and the chewy, bouncy balls of boba in your milk tea. Tapioca starch is derived from the root of a cassava plant. In nearly every recipe, you can swap in this product in equal amounts. Just like cornstarch, potato starch is neutral in flavor and has strong thickening power. You know the white, powdery residue left behind when you chop potatoes? That's the tuber's naturally occurring starch. Potato StarchĬompared to every other cornstarch substitute, potato starch is the closest dupe to the real thing. We have options that you probably already have at home and some that work with any dietary restriction you may have. There are plenty of substitutes for cornstarch that can be easily swapped into any recipe. Play icon The triangle icon that indicates to playīut what do you do if you ran out of cornstarch? Or what if you’re cooking for someone with a corn allergy? Don’t worry, we’ve got you covered. ![]()
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