Looking for a cornstarch substitute? Cornstarch, called cornflour in Great Britain, is made up of only the starch from corn, ground into a very fine powder. It is commonly used as a thickener for sauces, puddings and similar foods. Here's how to figure out a good cornstarch substitute for your recipe.
To find a cornstarch substitute, you will need:
- all-purpose flour
- tapioca starch
- potato starch
- rice flour
- unsweetened almond powder
- Determine the type of recipe you're making. Cornstarch has particular qualities as a thickener: it thickens liquids at about 203 degrees F, turns them from opaque to transparent, and becomes liquidy again if you stir it too much. The recipe may ask for cornstarch because the liquid you're thickening shouldn't be taken above 203 degrees or should not be opaque; this will affect what substitute you use.
- Learn where to shop for a cornstarch substitute. Your ability to substitute for cornstarch may be limited by what you can find. Most people have all-purpose flour in their kitchens, but you might have to go to specialty or Asian food stores to find arrowroot, tapioca starch, potato starch or rice flour.
- Taste your cornstarch substitute. Different types of flour impart different flavors. Cornstarch has a fairly neutral flavor, while flour may give your dish a slight raw taste, and unsweetened almond powder will add a nutty flavor.
- Measure the cornstarch substitute. One tablespoon of cornstarch thickens about one cup of liquid. Substitute arrowroot, tapioca starch, potato starch, rice flour or unsweetened almond powder in roughly equal amounts. If you're using flour, double the amount. If you're uncertain about the thickness, add the cornstarch substitute slowly, adding more little by little until the liquid thickens to the right consistency.