From pantry staples to unexpectedly good alternatives, these cornstarch substitutes will help you turn a baking mishap into the most delicious experiment!
Running out of cornstarch when you’re just about to make a pie can feel like a disaster. But don’t worry, there are many substitutes you can use that you probably already have in your pantry.
From flour and arrowroot to quick-cooking tapioca and even instant mashed potatoes, we’ve done the due diligence so you can focus on the part you like the most—the cooking.
1. All-Purpose Flour
The pantry staple, all-purpose flour, is your first go-to substitute for cornstarch. It’s neutral in flavor, making it a reliable thickener for your pie.
All-purpose flour has a similar function to cornstarch, but it doesn’t provide the same glossy finish and it might make your pie filling a bit cloudier.
How to make it work: You will need twice as much all-purpose flour to achieve the same thickening effect as cornstarch.
Suitable for: Almost anyone, unless you have a gluten intolerance.
Closeness to cornstarch: Quite close, aside from the glossiness and potential cloudiness in your pie filling.
2. Arrowroot
Arrowroot is a great cornstarch substitute, with a neutral taste and clear finish.
Compared to cornstarch, arrowroot has a similar thickening power, but it gives a shinier and more transparent finish to your pie filling. However, it may not hold up well under high heat or prolonged cooking.
How to make it work: Use an equal amount of arrowroot as you would cornstarch.
Suitable for: Anyone, particularly those following a gluten-free diet.
Closeness to cornstarch: Very close. Arrowroot provides a similar thickening effect with a shinier finish.
3. Tapioca Starch
Tapioca starch, derived from the cassava root, is a great gluten-free substitute. It creates a glossy, transparent finish in your pie.
Compared to cornstarch, tapioca starch has similar thickening power and creates a glossy finish. However, it might create a slightly chewier texture in your pie filling.
How to make it work: Use an equal amount of tapioca starch as you would cornstarch.
Suitable for: Anyone, especially those following a gluten-free diet.
Closeness to cornstarch: Very close, although it might result in a slightly chewier texture.
4. Potato Starch
Potato starch is another gluten-free substitute that does an excellent job thickening your pie. It has a neutral flavor that won’t interfere with your pie’s taste.
Like cornstarch, potato starch offers great thickening power and a transparent finish. However, it doesn’t handle high heat as well, so it’s best added towards the end of cooking.
How to make it work: Use an equal amount of potato starch as you would cornstarch.
Suitable for: Anyone, particularly those following a gluten-free diet.
Closeness to cornstarch: Very close, but be aware of its sensitivity to high heat.
5. Instant Mashed Potatoes
Instant mashed potatoes might sound unconventional, but they can work as a cornstarch substitute in a pinch. They provide a good thickening effect and have a neutral flavor.
While they do offer thickening power, instant mashed potatoes might alter the texture of your pie filling, making it slightly grainier.
How to make it work: Start with half the amount you would use for cornstarch and add more if necessary.
Suitable for: Those in a pinch who don’t have other substitutes on hand.
Closeness to cornstarch: Not very close. They can thicken your pie, but expect a change in texture.
6. Rice Flour
Rice flour, made from finely ground rice, can be a valuable asset when you need a cornstarch substitute. Its mild flavor won’t interfere with your pie’s taste.
Rice flour offers a similar thickening power to cornstarch but may result in a less glossy finish. Its fine texture ensures a smooth filling for your pie.
How to make it work: You will need twice as much rice flour to achieve the same thickening effect as cornstarch.
Suitable for: Anyone, especially those following a gluten-free diet.
Closeness to cornstarch: Quite close, although the finish might be less glossy.
7. Quick-Cooking Tapioca
Quick-cooking tapioca is another option for a cornstarch substitute. It thickens effectively and imparts a glossy sheen to your pie filling.
While quick-cooking tapioca shares the thickening power of cornstarch, it may leave small, chewy bits in the filling unless it’s thoroughly cooked and cooled.
How to make it work: Use an equal amount of quick-cooking tapioca as you would cornstarch, but make sure to let the pie cool completely to allow it to set.
Suitable for: Those who appreciate a bit of texture in their pie filling.
Closeness to cornstarch: Quite close, aside from the potential for a slightly chewy texture.
8. Ground Flaxseeds
Ground flaxseeds offer a healthful and high-fiber alternative to cornstarch. They absorb liquid and thicken effectively.
In comparison to cornstarch, ground flaxseeds are less neutral in flavor, imparting a mild, nutty taste to your pie. The thickening power is robust but may result in a slightly grainy texture.
How to make it work: Use three times as much ground flaxseeds to replace cornstarch.
Suitable for: Those looking for a healthier, high-fiber alternative.
Closeness to cornstarch: Not very close. Expect a different flavor and a bit of graininess.
9. Agar Agar
Agar agar is a vegan substitute derived from seaweed. This gelling agent can provide a unique thickening effect for your pie filling.
Compared to cornstarch, agar agar offers a similar thickening ability and creates a glossy finish. However, it sets more firmly, potentially giving your pie a slightly jellied texture.
How to make it work: Use an equal amount of agar agar as you would cornstarch.
Suitable for: Vegans and those following a gluten-free diet.
Closeness to cornstarch: Quite close in terms of thickening power and glossiness, but expect a firmer, jellied texture.
10. Guar Gum
Guar gum, derived from guar beans, is a potent thickener often used in gluten-free baking. It has a neutral flavor and works well in pie fillings.
While guar gum offers excellent thickening power, it can make your pie filling more elastic and less “melty” compared to cornstarch.
How to make it work: Be careful, as a little guar gum goes a long way. Use only a quarter of the amount you would use for cornstarch.
Suitable for: Those following a gluten-free diet.
Closeness to cornstarch: Somewhat close in terms of thickening, but expect a more elastic texture.
11. Xanthan Gum
Xanthan gum is another powerful thickener that’s popular in gluten-free cooking. It can help create a smooth, thick pie filling.
Compared to cornstarch, xanthan gum provides a comparable thickening effect. However, similar to guar gum, it may make your filling slightly more elastic.
How to make it work: Use a quarter of the amount of xanthan gum as you would cornstarch.
Suitable for: Those following a gluten-free diet.
Closeness to cornstarch: Quite close in terms of thickening ability, but it may result in a more elastic texture.
Why We Add Cornstarch to Pies
Cornstarch in pies serves an important function—it thickens the pie filling. It’s what turns your runny mixture of fruits and sugars into a thick, luscious filling that holds its shape when you slice your pie. Cornstarch works by absorbing liquid and creating a gel-like consistency when heated, and its neutral flavor means it doesn’t interfere with the taste of your pie.
But, as we’ve explored, you have a wealth of options when cornstarch is not at hand. Depending on your dietary needs and flavor preferences, you can opt for a variety of substitutes, each bringing its unique qualities to your pie.
The Takeaways
Running out of cornstarch is no reason to panic.
You have a host of substitutes right in your pantry, from all-purpose flour and gluten-free alternatives like arrowroot, tapioca starch, potato starch, and rice flour, to the less common, but highly effective thickeners like agar agar, guar gum, and xanthan gum.
While each substitute has its pros and cons, they all serve the purpose of thickening your pie filling. The key is to consider the flavor and texture you want for your pie—do you want it clear or cloudy, neutral or with a hint of flavor, smooth or slightly grainy?
Remember, the beauty of baking lies in experimentation. So, go ahead and try these substitutes, and you might just discover a new favorite recipe!
