Substitutions / cornstarch
What to use instead of cornstarch
Use arrowroot powder in equal amounts. Works well in sauces but breaks down if you boil it too long or reheat — use it at the end and serve promptly.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Arrowroot powder | 1:1 | Works well in sauces but breaks down if you boil it too long or reheat — use it at the end and serve promptly. |
| Potato starch | 1:1 | Thickens at a slightly lower temperature and produces a glossier finish; avoid prolonged high heat or it thins back out. |
| All-purpose flour | 2 tbsp / 1 tbsp | Needs cooking for a minute or two to lose the raw flavor, and gives a cloudier, less glossy result. |
How much is a cup of cornstarch?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh cornstarch in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.