Introduction
Corn flour is made by finely grating whole corn kernels, whereas cornstarch is created just from the starchy part of corn. Corn flour includes protein, fibre, starch, vitamins, and minerals, whereas cornstarch is primarily carbs.
Corn starch is widely used in cooking, cuisine and baking. Corn starch is a pure starch powder pulled or extracted from corn kernels by extracting all their outer bran and germ, exiting behind the starch-rich endosperm. Specific types of flour, starches, and seeds, including potato starch, can be covered for corn starch as thickening agents.
Starch has a range of kitchen uses. Corn starch absorbs water well when warmed, so it’s often used as a thickener for gravies, soups, and stews.
It’s also often favoured by those with gluten-related conditions, as it’s derived from corn (not wheat), making it gluten-free.
Regardless, corn starch is not the only component that can be used as a thickener. This article analyses 11 alternatives.
The 11 Best Substitutes for Cornstarch
1. Wheat flour instead of Corn starch
Wheat flour is made by crumbling wheat into a good powder.
Unlike cornstarch, wheat flour contains protein, starch, and fibre. Changing your cornstarch for flour is likely, but you will require more to get the exact effect.
In general, it’s recommended that you use double the amount of white flour as cornstarch for thickening objectives. So, if you require one tablespoon of cornstarch, use two tablespoons of white flour.
Wheat and complete grain flour include more fibre than white flour, so while it’s likely to try thickening with these flours, you’ll probably need much better of them to get the exact result.
Mix it with cold water to thicken recipes with wheat flour first to create a paste. This will stop the flour from sticking jointly and creating clumps when you add it.
If you use wheat flour as a cornstarch substitute, recognise that it is not gluten-free or suitable for individuals with gluten-related conditions.
2. Arrowroot instead of Corn starch
Arrowroot is a starchy or adhesive flour made from the seeds of the Maranta genus of plants, which is found in the tropics.
To create arrowroot, the plant roots are dried or dehydrated and crushed into a fine powder, which can be utilised as a thickener in cooking.
Some choose arrowroot over cornstarch because it includes more fibre.
It also forms a clear gel when combined with water, so it’s excellent for thickening clear liquids.
To get similar results, use double the quantity of arrowroot as cornstarch. Arrowroot is also gluten-free, so it’s suitable for individuals who don’t eat gluten.
3. Potato starch instead of Corn starch
Potato starch is another replacement for cornstarch. It’s made by mashing potatoes to release their starch scope and then drying them into a powder.
It’s not a grain like arrowroot, so it does not contain gluten. Regardless, it is a refined starch, suggesting it is high in carbohydrates and includes small protein or fat.
Like different tuber and root starches, potato starch tastes bland and won’t add any undesirable flavour to your recipes.
You should replace potato starch with cornstarch in a 1:1 ratio. If your recipe needs one tablespoon of cornstarch, swap that out for one tablespoon of potato starch.
It’s also worth noting that many cooks suggest adding root or tuber starches, such as potato or arrowroot, last in the cooking process.
This is because they soak water and thicken much faster than grain-based starches. Warming them too long will ultimately break them down, forcing them to lose their thickening properties.
4. Tapioca instead of Corn starch
Tapioca is a processed starch product removed from cassava, a root vegetable in South America.
It’s made by crushing cassava roots to a pulp and screening out their starch-rich liquid, which is then dried into tapioca flour.
Regardless, some cassava plants contain cyanide, so the cassava must be treated first to ensure its security.
Tapioca is gluten-free and can be bought as flour, flakes, or pearls.
Most cooks suggest replacing one tablespoon of cornstarch with 2 tablespoons of tapioca flour.
5. Rice flour instead of Corn starch
Rice flour is a powder produced from finely ground rice. It’s often used in Asian cultures in desserts, rice noodles, or soups.
Naturally gluten-free, it’s also popular among those with gluten-related conditions as a substitute for regular wheat flour.
Rice flour can also be a thickener in recipes, making it an adequate substitute for cornstarch.
Besides, it’s colourless when combined with water, so it can be beneficial for thickening clear liquids.
Like wheat flour, it’s suggested that you use double the quantity of rice flour as cornstarch to achieve the same result.
It can be used with cold or hot water to create a paste or a mixture of flour and fat in a roux.
6. Ground flaxseeds instead of Corn starch
Ground flaxseeds are highly absorbent and form a jelly when mixed with water.
Regardless, the surface of flax can be a bit gritty, unlike cornstarch, which is silky.
That said, flaxseeds are a great source of soluble fibre, so using ground flaxseeds instead of flour can increase the fibrous content of your dish.
If you reduce a dish, you could replace cornstarch with ground flaxseeds by mixing one tablespoon with four tablespoons of water. This should return about two tablespoons of cornstarch.
7. Glucomannan instead of Corn starch
Glucomannan is a powdered soluble yarn that emanates from the roots of the Konjac plant.
It’s incredibly absorbent and forms a colourless, thick, odourless gel when mixed with hot water.
As glucomannan is pure fibre, it includes no calories or carbs, making it a famous substitute for cornstarch for people pursuing a low-carb diet.
It’s also a probiotic, which provides good bacteria in your big intestine and can help you keep a healthy gut.
Further, a recent review found that drinking 3 grams of glucomannan daily could reduce LDL (bad) cholesterol by up to 10%.
Nevertheless, you’ll likely consume less when using it as a thickener. That’s because its thickening power is much more powerful than cornstarch, so you use much less.
Most individuals use around a quarter of a tea spoon of glucomannan for every two tea spoons of cornstarch.
It thickens at pretty low temperatures, so mix it with cold water before pouring it into your food to prevent it from clumping jointly when it hits hot liquid.
8. Psyllium husk instead of Corn starch
Psyllium husk is another plant-based soluble fibre that can be used as a thickening agent.
Like glucomannan, it’s rich in soluble fibre and includes a few carbs.
You’ll also only require a small part to reduce recipes, so start with half a teaspoon and build up.
9. Xanthan gum
Xanthan gum is a vegetable that ferments sugar with a bacteria called Xanthomonas campestris.
This creates a gel, which is then dried and twisted into a powder for cooking. Minimal amounts of xanthan gum can significantly thicken a liquid.
It’s worth mentioning that consuming it in immense quantities may cause digestive problems for some individuals.
Regardless, you are likely to consume less of it when using it as a thickener.
It’s suggested that you use a tiny amount of xanthan gum and add it slowly. Do not use too much, or the fluid may become slimy.
10. Guar gum
Guar gum is likewise a vegetable gum. It’s made from a variety of legumes named guar beans.
The beans’ exterior husks are removed, and the central, starchy endosperm is gathered, dried, and dropped into a powder.
It’s low in calories and soluble fibre, making it a good thickener.
Some individuals use guar gum over xanthan gum, as it’s typically much cheaper.
Nevertheless, like xanthan gum, guar gum is a powerful thickener. Start with a tiny amount — almost one-quarter of a teaspoon — and slowly create up to a character you like.
11. Other thickening techniques
Several different techniques can also assist you in thickening your recipes.
These contain:
- Simmering. Cooking your meal at a lower warmness for longer will allow you to evaporate some of the liquid, resulting in a denser sauce.
- Blended vegetables. Pureeing excess veggies can make a tomato-based sauce thicker and add more nutrients.
- Sour cream or plain Greek yoghurt. Adding these to a sauce can assist in making it creamier and thicker.
Are cornstarch good for the diet?
You can add cornstarch to the diet. Regardless, it can not be a regular element of your diet. Cornstarch mainly includes refined carbs and calories, with no critical protein, fibre, or necessary vitamin content. Eating cornstarch mindfully and in moderation is refined but not nutritious.
Conclusion
There are numerous alternatives to cornstarch when it comes to thickening sauces, stews, and soups.
Moreover, many of these thickeners have nutritional properties different from cornstarch and can suit various dietary preferences.
If you’re looking to add a tiny bit of additional fibre to your recipes, are on a low-carb diet, or are out of cornstarch, there are undoubtedly alternative thickeners to consider.
