Substitutions / potato starch
What to use instead of potato starch
Use cornstarch in equal amounts. Works identically in most applications, but can turn slightly gummy if overcooked or reheated.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Cornstarch | 1:1 | Works identically in most applications, but can turn slightly gummy if overcooked or reheated. |
| Arrowroot powder | 1:1 | Good for sauces and glossy finishes, but breaks down if simmered too long or added to acidic liquids. |
| Tapioca starch | 1:1 | Very similar behavior; gives a slightly chewier, more elastic texture — noticeable in baked goods. |
How much is a cup of potato starch?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh potato starch 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.