Cornstarch is a popular thickening agent used in cooking. However, there are many other substitutes that can be used in its place. In this blog post, we will discuss 25 of the most common substitutes for cornstarch.
These substitutes are all easy to find and use, so you can continue to make your favorite recipes without having to worry about missing out on the cornstarch flavor!
Table of Contents
What is cornstarch?
Cornstarch is a type of starch derived from corn (Zea mays), which is made from the endosperm of the kernel.
It’s a white powdery substance that’s often used as a thickening agent for sauces and gravies, or as an ingredient in baking recipes.
It can also be used to make powdered sugar, dissolve in water to make a glue-like paste, and used as laundry starch.
Cornstarch is an excellent source of carbohydrates, making it a great choice for those looking for energy-boosting snacks or meals. It also has no flavor or odor, so it won’t affect the taste of your food.
Additionally, cornstarch has many health benefits, including being a good source of dietary fiber and containing essential vitamins and minerals.
Cornstarch is an incredibly versatile ingredient that can be used for many different needs in the kitchen. With its low-cost and wide range of uses, it’s no wonder cornstarch has been popular for so long!
What Is Cornstarch Used For?
Cornstarch is a common kitchen staple used for thickening sauces and gravies, making pie crusts flaky, and as an integral part of many recipes.
It’s made from corn kernels that have been ground into a fine white powder. Cornstarch has numerous applications in the culinary world, but it can also be used in a variety of other ways.
Cornstarch is an excellent alternative to flour for thickening sauces and gravies because it has twice the thickening power of flour.
To use, stir in a teaspoon or two at a time until the desired consistency is reached. It also works well for creating a glossy glaze for savory dishes, such as pot pies or for sweet desserts like cobblers.
Cornstarch is a popular ingredient in baking recipes, particularly pie crusts and other pastry doughs, because it helps create flaky layers with tender textures.
It can also be used to make noodle-like dumplings and simple batters for frying foods. Cornstarch can even be used as a last minute substitute for baking powder to help cakes, cookies, and other baked goods rise.
Aside from cooking, cornstarch can also be used in a variety of other ways. It’s an excellent fabric softener when added to the wash cycle, making clothes softer and helping to prevent static cling.
Cornstarch can also be used as a polishing agent for silverware, jewelry, and other metal items. It works as an effective stain remover when mixed with equal parts water and brushed onto dried stains on clothing or carpeting.
Finally, cornstarch is often used in the cosmetic industry to help create products like face primers, foundations, and blushes.
Substitutes for Cornstarch.
1. All-Purpose Flour.
All-purpose flour is a versatile substitute for cornstarch and can be used in the same proportions.
It works best when combined with fat, such as butter or oil, to create a thickening agent.
All-purpose flour has a slightly thicker consistency than cornstarch, so it may require more stirring during cooking.
How to substitute.
For every 1 tablespoon of cornstarch, use 2 tablespoons of all-purpose flour.
2. Almond Flour.
Almond flour is a great substitute for cornstarch when baking, as it helps to bind ingredients together.
To use almond flour as a substitute for cornstarch, replace one tablespoon of cornstarch with two tablespoons of almond flour.
Almond flour has less starch than cornstarch so you may want to increase the amount of liquid in the recipe to compensate.
Almond flour also has a higher fat and protein content than cornstarch, so it can add flavor and nutrition to recipes.
3. Arrowroot Powder.
Arrowroot powder is a great substitute for cornstarch and can be used in much the same way. It has a mild flavor, thickens at a lower temperature, and produces a slightly clearer product compared to cornstarch.
However, it is more expensive than cornstarch and should not be used with dairy products or acidic ingredients like vinegar or lemon juice.
How to substitute.
To substitute arrowroot powder for cornstarch, use twice as much arrowroot as cornstarch. For example, if the recipe calls for 2 tablespoons of cornstarch, use 4 tablespoons of arrowroot powder.
Butter is a common alternative to cornstarch and can be used for thickening sauces, gravies, and soups.
To use butter as a substitute for 1 tablespoon of cornstarch, melt 2 tablespoons of butter in a saucepan.
Then slowly add the liquid that needs to be thickened while stirring constantly until the desired consistency is reached.
5. Cassava Flour.
Cassava flour is made from the pulverized root of the cassava plant and it can be used as a substitute for cornstarch.
It has a similar texture, making it perfect to use when thickening sauces and other dishes. It also adds an earthy flavor to your cooking that many people enjoy.
How to substitute.
For every 1 tablespoon of cornstarch, use 2 tablespoons of cassava flour when making a roux or slurry.
When using it as a thickener in sauces, add the desired amount of cassava flour directly to your sauce or broth and whisk until dissolved.
6. Chia seeds.
Chia seeds can be used as a cornstarch substitute in recipes that require thickening.
When combined with water, they form a gel-like texture similar to the texture of cornstarch when cooked.
The chia seed mixture should be added slowly and stirred constantly until the desired consistency is achieved.
7. Coconut flour.
Coconut flour is a great substitute for cornstarch and contains more fiber, protein, and healthy fats than traditional wheat flour. It’s also gluten-free and low in carbs, making it an ideal option for those following a grain-free diet.
To replace 1 tablespoon of cornstarch with coconut flour, use 2 tablespoons instead. It has a slightly sweet flavor and absorbent texture that makes it great for thickening sauces, soups, stews and more.
8. Cream cheese.
Cream cheese is a great substitute for cornstarch because it provides a thickening effect while also imparting a mild, creamy flavour to the dish.
To use cream cheese as a substitute for cornstarch, mix 2 tablespoons of room-temperature cream cheese with ¼ cup of water until completely combined and then add it to your recipe.
9. Egg yolks.
Egg yolks are a great substitute for cornstarch in recipes that call for thickening. When combined with water, egg yolks can be used to thicken sauces and custards.
Use two egg yolks per tablespoon of cornstarch. As the egg cooks, it will bind the ingredients together and thicken the mixture.
10. Gelatin powder.
Gelatin powder is a great substitute for cornstarch, as it can be used to thicken sauces, create custards and puddings, and even act as an egg replacer.
Like cornstarch, it should be added to cold liquids before being cooked in order to thicken them.
The amount of gelatin powder necessary will vary depending on the recipe, but it’s usually recommended to use around twice as much gelatin powder as cornstarch.
How to substitute.
To use gelatin powder as a substitute for cornstarch, dissolve the powder in cold water or juice before adding to your recipe.
This will help to prevent clumping and will ensure that it mixes into the dish evenly.
If you’re making a custard or pudding, be sure to only heat the mixture until it has thickened, otherwise the gelatin will lose its thickening power.
Derived from the root of a plant known as konjac, glucomannan is made from the starch or flour of the root. It is high in soluble dietary fiber and can be used as an effective replacement for cornstarch in recipes.
Glucomannan helps thicken sauces and works well as a thickener in soups. It has a neutral taste and is most often used in gluten-free baking recipes.
To thicken sauces, glucomannan must be simmered for about 10 minutes to activate its thickening power.
How to substitute.
Glucomannan can be used to replace cornstarch in equal amounts. For example, if a recipe calls for 1 tablespoon of cornstarch, you would use 1 tablespoon of glucomannan.
It is important to note that glucomannan needs to be pre-blended with an equal amount of cold liquid before adding it to a hot sauce or soup.
It is also important to simmer the mixture for 10 minutes in order to activate its thickening power.
12. Ground Flaxseeds.
Ground flaxseeds are a great substitute for cornstarch given their high fiber content and thickening ability.
Flaxseeds are fibrous, meaning they can absorb up to 20-30 times their weight in water or other liquid mediums.
This makes them an ideal thickening agent when used as a replacement for cornstarch. When using ground flaxseeds as a cornstarch replacement, mix them with cold water before adding to recipes.
Alternatively, you can grind the seeds into a fine powder and add directly to your dish. Be sure not to overcook dishes that contain ground flaxseeds as they will lose their thickening ability.
How to substitute.
To replace 1 tablespoon of cornstarch, use 2 tablespoons of ground flaxseeds. This is a great substitute for gelatin-based desserts, sauces, and gravies.
Keep in mind that dishes containing ground flaxseeds will have an earthy flavor and may darken the overall color of your dish.
13. Guar Gum.
Guar gum is a common substitute for cornstarch. Made from the seeds of guar beans, it’s an effective thickening agent that’s generally easier to find than other alternatives.
While both guar gum and cornstarch are used as thickeners, they have different properties. Guar gum can thicken liquids at a much lower temperature than cornstarch, so if you’re making gravy or a cheese sauce, it will thicken faster and more easily.
It also has the ability to hold liquid in suspension for longer periods of time, which is ideal for sauces that need to remain thick even after cooling. However, too much guar gum can give foods an unpleasant texture and make them slimy.
So it’s important to use the right proportion when substituting guar gum for cornstarch. Generally, you should use one-eighth of a teaspoon of guar gum for every two tablespoons of cornstarch that the recipe calls for. As with other substitutes, start with a small amount and add more if needed.
14. Heavy cream.
Heavy cream can be used as a substitute for cornstarch in certain recipes. When using heavy cream as a substitute, use half the amount of heavy cream that you would cornstarch. This works especially well in sauces, gravies, and soups.
15. Parmesan cheese.
Parmesan cheese is a great substitute for cornstarch in dishes that need a thickening agent. It works especially well in sauces and soups because it adds an extra layer of flavor and richness. The cheese should be grated before adding it to the dish, so it can dissolve more easily.
How to substitute.
Add 1 tablespoon of parmesan cheese for every 1 tablespoon of cornstarch called for in a recipe.
16. Pork rinds.
This crunchy and flavorful snack is a healthy alternative to cornstarch. It’s high in protein, low in fat, and contains no carbohydrates.
Pork rinds can be used as a thickener for stews, sauces, and gravies. For best results, first grind the pork rinds into a powder before adding them to hot liquids.
17. Potato Starch.
Potato starch is the closest taste and texture match to cornstarch. It works well as a thickener in soups, sauces, and glazes. Potato starch should be used cold or at room temperature.
When heated above 160 degrees Fahrenheit, it will start to break down and lose its thickening properties.
How to substitute.
To substitute potato starch for cornstarch, use 2 tablespoons of potato starch for every 1 tablespoon of cornstarch.
18. Psyllium Husk Powder.
Psyllium husk powder is a gluten-free ingredient made from the outer covering of Plantago ovata, an herb native to India. It can be used as a thickening agent in recipes, providing both texture and body without changing the flavor substantially.
This natural alternative to cornstarch works especially well with dairy-based sauces or gravies. It’s important to note that psyllium husk powder absorbs liquid quickly, so it’s best to add it slowly and stir continuously.
How to substitute.
One teaspoon of psyllium husk powder can be used in place of two teaspoons of cornstarch.
19. Pureed veggies.
Pureed vegetables like pumpkin, squash, and sweet potato can be used as a substitute for cornstarch for thickening restaurant-style sauces.
Puree the veggies until very smooth in a food processor being sure to remove any lumps before adding them to your sauce or dish.
How to substitute.
To replace 1 tablespoon of cornstarch, use 2 tablespoons of pureed vegetables. The amount may need to be adjusted depending on the desired consistency of your recipe.
You can also experiment with adding different types of pureed veggies for flavor and texture variations.
20. Rice Flour.
Rice flour is a great substitute for cornstarch that can be used in recipes like gravies and sauces. It will thicken the mixture just like cornstarch does, but it does need to be cooked for several minutes before it thickens.
Rice flour also has a mild flavor so it doesn’t interfere with the taste of your dish. When using rice flour in place of cornstarch, use twice as much. For example, if the recipe calls for 1 tablespoon of cornstarch, use 2 tablespoons of rice flour.
21. Sorghum Flour.
Sorghum flour is made from grinding whole-grain sorghum and can be used as a substitute for cornstarch. It has a mild flavor and provides texture, thickness, and structure to recipes.
Sorghum flour works best in dishes where you don’t need a lot of rise or fluffiness; it’s not as light as cornstarch, so it can make your recipes dense.
When using sorghum flour in place of cornstarch, use an equal amount and add more liquid to the recipe since sorghum is a drier ingredient.
22. Tapioca Flour.
Tapioca flour is the perfect substitute for cornstarch as it has a similar consistency, texture and thickening power.
It also provides a glossy sheen to sauces and gravies, making it an ideal choice for many recipes. For every 1 tablespoon of cornstarch, use 2 tablespoons of tapioca flour instead.
23. Wheat flour.
Wheat flour can be used as a substitute for cornstarch in many recipes. It is heavier than cornstarch, so a smaller amount should be used. Start by substituting 1 tablespoon of wheat flour for every 1 tablespoon of cornstarch called for in the recipe.
24. Whey protein powder.
Whey protein powder is a great alternative to cornstarch because it is full of healthy proteins and also has thickening properties that can be used in a variety of recipes.
Additionally, it helps give sauces, gravies and soups an extra boost of nutrition.
How to substitute.
To substitute whey protein powder for cornstarch, mix 1 tablespoon of whey powder with 2 tablespoons of cold water. Then add the mixture to your desired recipe and stir until it has reached the desired consistency.
25. Xanthan Gum.
Xanthan gum is a popular substitute for cornstarch as a thickening agent. It’s derived from a bacterial fermentation process and it provides the same thickening results as cornstarch without the clumping.
For best results, whisk together xanthan gum and cold liquid before adding to your recipe; this helps to prevent lumps in your sauce or gravy. Xanthan gum is also gluten-free, so if you’re cooking for someone with a gluten intolerance, it’s an ideal substitute.
How to substitute.
Substitute 1 teaspoon of xanthan gum for 2 tablespoons of cornstarch.
Substitute for cornstarch in baking.
Cornstarch is a common ingredient in baking, often used to thicken sauces or as a substitute for flour. However, there are several alternatives to cornstarch that can be used instead.
Arrowroot powder is an excellent alternative to cornstarch, as it provides similar thickening properties and has a neutral flavor. It is also gluten-free, making it suitable for those with gluten sensitivities.
Tapioca flour is another good substitute for cornstarch in baking, as it provides a similar thickening effect. It can be used to make sauces and other baked goods that need a thickener.
Potato starch can also be used in place of cornstarch. It has a slightly stronger flavor than cornstarch but is still mild enough to be used in baking.
Cornmeal can be used as an alternative too, although it does not have the same thickening properties that are found with cornstarch or other substitutes. It works best for baked goods such as muffins and breads, where a thicker texture is desired.
Finally, gelatin can also be used as a substitute for cornstarch in baking. It must be pre-soaked in water before use and it does not provide the same thickening effect that other substitutes do.
Substitute for cornstarch in sauce.
Cornstarch is commonly used as a thickening agent in sauces. However, if you don’t have any on hand or would prefer to use something else, there are a few good substitutes for cornstarch that can work just as well.
One substitute for cornstarch is arrowroot powder. Like cornstarch, arrowroot powder is a starch extracted from plants. To use it as a substitute for cornstarch in sauces, mix 1 tablespoon of arrowroot powder with 2 tablespoons of cold water to create a slurry before adding it to the sauce.
Another good alternative is tapioca flour. Tapioca flour can be used as a substitute for cornstarch in a 1:1 ratio. Just mix the tapioca flour with an equal amount of cold water before adding it to the sauce to thicken.
Finally, all-purpose flour can also be used as a thickener in sauces instead of cornstarch. Start by using 2 tablespoons of all-purpose flour per cup of liquid. Mix the all-purpose flour with an equal amount of cold water to form a slurry, then add it to the sauce and stir until it has thickened.
Substitute for cornstarch in pie.
Cornstarch is a popular thickening agent used in pie recipes, but it isn’t the only option. There are several alternatives you can use to thicken up your pie filling without needing cornstarch.
Tapioca starch is an excellent substitute for cornstarch, as it can help create the same glossy, thick texture. Tapioca starch is a bit sweeter than cornstarch, so you may want to adjust the amount of sugar in your recipe for best results.
Another great alternative is arrowroot powder, which works similarly to tapioca starch but has an even more neutral flavor. Since it’s gluten-free, it’s a great option for those with allergies.
You can also use a combination of flour and butter, or “roux,” to thicken your pie filling. Combine equal parts butter and flour in a saucepan until the mixture is smooth, then add it to your filling along with some water for the desired consistency.
Finally, cooked fruit can also be used to thicken your pie filling. Cook down the desired fruit until it’s soft and thick, then mix it into your filling for a naturally sweet and delicious result.
Substitute for cornstarch in stir fry.
The best alternative to cornstarch in a stir-fry is arrowroot powder. Arrowroot powder offers a mild flavor, absorbs liquid and thickens sauces without making them overly sticky or clumpy.
It is also gluten-free, so it can be used by those with dietary restrictions. Like cornstarch, you should always mix the arrowroot powder with a small amount of cold water before adding it to a stir-fry. This will help avoid lumps and ensure that the sauce is evenly distributed.
Another alternative to cornstarch is tapioca starch, which is made from the cassava root. It creates a slightly glossy texture in sauces and has more of a neutral flavor than arrowroot powder.
It can also be used in place of cornstarch to thicken sauces, but you should mix it with water before adding it to the stir-fry.
Finally, flour is an option for thickening sauces as well. All-purpose or wheat flour will impart its own flavor into the sauce, so it is best used when the sauce has other flavors to mask the flour taste. It should also be mixed with water before adding it to the stir-fry for an even consistency.
Substitute for cornstarch slurry.
Cornstarch slurry is a thickening agent commonly used in cooking and baking. While it has many advantages, it can be difficult to use correctly and has the potential to produce a starchy flavor if not done correctly.
Fortunately, there are several alternatives to cornstarch slurry that work just as well but may be easier for cooks and bakers to use.
One substitute for cornstarch slurry is arrowroot powder. Arrowroot powder is a starch derived from tropical tubers and has a light, slightly sweet flavor.
When combined with cold water or other liquid, it forms a paste that can be used as a thickening agent in cooking and baking recipes just like cornstarch slurry.
Arrowroot powder can also withstand higher cooking temperatures than cornstarch, so it may be a better choice for recipes that involve boiling or high-heat baking.
Another alternative is tapioca starch or flour, which is made from the cassava root. Tapioca starch produces a glossy finish to dishes and is great for thickening sauces, gravies, and pie fillings. Additionally, it is gluten-free so it can be used in recipes that require a gluten-free flour.
Finally, xanthan gum is another substitute for cornstarch slurry. Xanthan gum is an artificial food additive created to replace gluten in baking.
Keto substitute for cornstarch.
Xanthan gum is an ideal keto substitute for cornstarch. It’s a white powder made from the outer cell wall of certain bacteria and is used as a thickening agent in many processed foods.
Xanthan gum has no taste, so it won’t affect the flavor of your dish. Additionally, it only needs to be used in small amounts, making it an economical choice.
Another great keto substitute for cornstarch is glucomannan powder. This white powder is made from the root of the konjac plant and is widely used as a thickening agent. Unlike xanthan gum, glucomannan can absorb up to 50 times its weight in water, making it an even more effective choice.
Coconut flour is another great keto substitute for cornstarch. Coconut flour is made from the pulp of coconut meat and works very well as a thickening agent. It also adds a nutty flavor to dishes, which can be desirable in some recipes.
Finally, arrowroot powder is another keto substitute for cornstarch. It’s made from the root of various plants and works well as a thickener in many dishes. Arrowroot can also be used to replace sugar or starch in baking, making it a versatile option.
Substitute for cornstarch in cookies.
If you’re looking for an alternative to the traditional cornstarch used in cookie recipes, there are several options that can be used.
Potato starch is a great substitute since it has a similar texture and flavor to cornstarch.
Another option is tapioca starch which also gives a nice crunch to your cookies.
Rice flour is another good choice, as it adds a lightness to your cookies.
All of these substitutes can be used in the same proportions as cornstarch for best results. For those with allergies or dietary restrictions, almond flour is also an excellent option and can be used in place of cornstarch.
Substitute for cornstarch in gravy.
Cornstarch is a common thickening agent used in gravy, but there are several other ingredients that can be used as substitutes.
Flour or arrowroot powder are the most popular alternatives. Both of these ingredients will produce a smooth and glossy gravy when blended with fat, water, and seasonings.
All-purpose flour should be added to the fat at the beginning of cooking, while arrowroot should be mixed with cold water and added near the end, as it is more delicate.
Additionally, you can use mashed potatoes or potato starch to thicken gravy. Start by boiling peeled, diced potatoes until tender, then mash them into a paste before stirring into your gravy.
Lastly, instant tapioca can also be used to thicken gravy. Simply add a tablespoon or two of the ground tapioca and cook until thickened, stirring constantly. Any of these substitutes for cornstarch will help you achieve delicious results in your gravy.
Can I use plain flour instead of cornstarch?
The answer to this question depends on the recipe you are trying to make. In general, cornstarch is used as a thickening agent in recipes such as sauces and gravies, while plain flour can be used in baking recipes such as cakes and cookies.
If you need a thickener for your recipe then cornstarch should be used instead of plain flour as it is more effective at thickening. However, if you are making a baking recipe then plain flour can be used instead of cornstarch.
It is important to remember that using too much of either will result in an undesirable texture and taste so it’s always best to follow the instructions given on the recipe or package.
Additionally, in some recipes, it is possible to substitute one for the other with slight alterations such as adding a bit more liquid or adjusting the cooking time.
Can you skip cornstarch in a recipe?
The answer is yes, you can. Cornstarch is one of the most popular thickeners used in cooking, but it’s not the only one. Some substitutes for cornstarch include arrowroot starch, potato starch, tapioca starch, rice flour and all-purpose flour.
Depending on what type of dish you’re making, these alternatives may be a better fit than cornstarch. For example, arrowroot starch works well in acidic ingredients like fruit juices and sauces.
Potato starch is often used to add texture to baked goods, while tapioca starch thickens soups and stews easily. Rice flour can give a creamy texture to pies and puddings and all-purpose flour is great for thickening gravies, sauces and soups.
Can I use baking powder instead of cornstarch?
The short answer is: no, you cannot use baking powder instead of cornstarch. Baking powder and cornstarch are two completely different ingredients with different functions in the kitchen.
Baking powder is a leavening agent that helps baked goods to rise by releasing carbon dioxide gas when it is heated or mixed with liquid. Cornstarch, on the other hand, is used as a thickening agent for sauces and gravies.
It helps to thicken them by absorbing liquid and forming a gel-like consistency. Therefore, the two ingredients cannot be used interchangeably in recipes.
If you need a substitute for cornstarch, you could try using arrowroot powder or tapioca starch. Both can be used as thickening agents and are better options than baking powder.
What can I use to thicken a sauce instead of cornstarch?
Cornstarch is a common ingredient used to thicken sauces, but you don’t always need to use it. There are many other ingredients that can be used as an effective substitute for cornstarch. These include arrowroot powder, tapioca starch, flour, potato starch or pureed vegetables.
For example, if you are making a white sauce, you can use flour as a thickener. All you need to do is add two tablespoons of butter to your saucepan and melt it over medium heat. Then whisk 1-2 tablespoons of all-purpose flour into the melted butter until it turns into a paste. Let this cook for one minute before slowly whisking in the milk.
Arrowroot powder is another useful alternative for thickening sauces. This is a gluten-free and flavorless solution that adds texture to dishes without changing its taste. All you have to do is dissolve arrowroot powder in cold water, then add this mixture into your saucepan and stir continuously until it reaches your desired thickness.
Tapioca starch is also great for thickening sauces. Start by adding a few tablespoons of tapioca starch to a bowl and mixing it with cold water until you have a paste-like consistency. Once that’s done, add the mixture into your saucepan and stir continuously until the desired thickness is reached.
- 1 tablespoon all-purpose flour
- 2 tablespoons tapioca starch
- 1/4 teaspoon arrowroot powder
- Pinch of salt (optional)
- In a medium bowl, combine the all-purpose flour, tapioca starch, arrowroot powder and salt (if using).
- Stir until everything is thoroughly combined and the mixture has no lumps.
- Use in place of cornstarch in any recipe that calls for it.
- Store the leftover substitute in an airtight container for up to a month.
This recipe can be doubled or tripled, if needed. The substitution ratio is 1 tablespoon all-purpose flour : 2 tablespoons tapioca starch : 1/4 teaspoon arrowroot powder.
Additional tips: If the recipe calls for cornstarch to be added directly to a hot liquid, mix the substitute with a small amount of cold water before adding it. This will help prevent lumps from forming.
In summary, there are numerous substitutes for cornstarch that can be used depending on the desired end effect. Arrowroot powder, potato starch, tapioca flour, and rice flour are all excellent options for thickening sauces or binding ingredients when baking.
Ground chia seeds and flaxseeds can also serve as a substitute in gluten-free recipes. But, if you’re looking for a healthy alternative to cornstarch and want something that will add nutrition to your recipe, psyllium husk is a perfect choice.
While it might not be suitable for all recipes, it’s a great option when you need a substitute that adds dietary fiber or protein to your dish.
Finally, when in doubt, use a combination of the above alternatives to achieve the same effect as cornstarch. Taking the time to experiment with different substitutes can help you create delicious and nutritious recipes.