Cornstarch substitutes

← Cornstarch converter

• 1 tbsp cornstarch = 2 tbsp all-purpose flour^A (for thickening sauces) (America's Test Kitchen)
  Make a slurry with 2 parts cold water, 1 part flour; whisk smooth before adding to the simmering liquid. Simmer 2–3 minutes longer than usual to cook out the raw flour taste.

  ← All-purpose flour converter

• 1 tsp cornstarch = 1½ tsp arrowroot powder (America's Test Kitchen)
  Arrowroot makes a clearer, more translucent thickening than cornstarch — useful for fruit pie glazes and clear sauces. Avoid in dairy-based sauces; arrowroot turns slimy with milk and cream.

  ← Arrowroot starch converter