Cornstarch is a common pantry staple known for its thickening properties in a variety of culinary applications. Whether you’re making a sauce, gravy, or dessert, cornstarch is often relied upon to provide a smooth and velvety texture. However, there are situations where substituting cornstarch with flour becomes necessary. This article aims to delve into the world of flour as a potential alternative to cornstarch, offering insights, tips, and techniques to help you make the switch seamlessly.

Substitute Cornstarch with Flour

Understanding Cornstarch

Before we explore the substitution options, let’s take a moment to understand cornstarch itself. Cornstarch is a fine white powder derived from corn kernels. It is a gluten-free thickening agent that absorbs liquid and forms a gel-like consistency when heated. This unique property makes it ideal for thickening sauces, soups, and other dishes. Additionally, cornstarch is often used in baking to produce tender and light-textured desserts.

Reasons for Substituting Cornstarch

There are several reasons why one might consider substituting cornstarch with flour. One common reason is an allergy or sensitivity to corn or corn-derived products. In such cases, finding alternative thickening agents becomes essential. Another scenario arises when cornstarch is unavailable in certain regions or during unexpected shortages. Lastly, some individuals simply prefer the taste or texture that flour imparts to their recipes, motivating them to experiment with substitutions.

Substituting Cornstarch with Flour

Substituting Cornstarch with Flour

Now, let’s explore the possibility of using flour as a substitute for cornstarch. Flour is a readily available ingredient in most kitchens, making it a convenient alternative. However, it’s important to note that the thickening properties of flour differ from those of cornstarch. While cornstarch creates a translucent and glossy finish, flour can result in a slightly opaque and denser texture. Nevertheless, with a few adjustments, flour can effectively replace cornstarch in various recipes.

When substituting cornstarch with flour, it is crucial to understand the differences in their thickening power. As a general rule, you’ll need roughly twice the amount of flour to achieve the same thickening effect as cornstarch. For instance, if a recipe calls for 1 tablespoon of cornstarch, you would use 2 tablespoons of flour. However, it’s important to keep in mind that these ratios may vary depending on the recipe and desired consistency.

Techniques for Substituting Cornstarch with Flour

There are a few techniques you can employ when substituting cornstarch with flour. One popular method is creating a roux, which involves cooking flour in fat to create a thickening base for savory dishes like stews and sauces. To make a roux, simply melt butter or heat oil in a pan and whisk in an equal amount of flour until it forms a smooth paste. Cook the roux over low heat, stirring continuously, until it reaches your desired level of color. The roux can then be used as a thickening agent by gradually incorporating it into your recipe.

Another technique, known as the slurry method, is particularly useful when thickening sauces and gravies. To create a slurry, combine equal parts flour and cold water in a separate bowl, whisking until the mixture is smooth. Gradually add the slurry to the sauce or gravy while stirring constantly. Heat the mixture until it reaches the desired thickness, taking care to avoid lumps by stirring vigilantly.

In baking and desserts, flour can also serve as a binder and thickening agent. When using flour in these applications, it’s important to whisk or sift it thoroughly to ensure an even distribution. Incorporate the flour into the recipe according to the instructions, adjusting the amount if needed, and be mindful of any changes in texture or taste that may occur.

Considerations and Limitations

While flour can be a suitable substitute for cornstarch in many instances, there are a few considerations to keep in mind. Firstly, it’s essential to note that flour may impart a slightly different flavor and texture to your dishes compared to cornstarch. Cornstarch has a neutral taste and produces a glossy finish, while flour can lend a slightly grainy or starchy texture and a subtle wheat flavor. This distinction may not be noticeable in some recipes, but in others, it could affect the overall taste and appearance.

Additionally, those following gluten-free or low-carb diets should be cautious when substituting cornstarch with flour. Flour contains gluten, which can be problematic for individuals with gluten sensitivities or celiac disease. Furthermore, flour is higher in carbohydrates compared to cornstarch, which could be a concern for those on low-carb diets. In such cases, alternative thickening agents like arrowroot powder or tapioca starch may be more suitable.

Recipe Adaptations

Let’s explore some specific recipe adaptations that commonly call for cornstarch. One example is a fruit pie filling. When using flour as a thickener, mix it with the sugar and spices in the filling before adding it to the fruit. This allows the flour to absorb excess liquid and thicken the filling as it bakes. Similarly, for custards and puddings, whisk flour with the other dry ingredients and incorporate it into the mixture before cooking. Be sure to cook the custard or pudding thoroughly to eliminate any raw flour taste.

For sauces and gravies, the roux and slurry methods mentioned earlier are particularly effective. The roux provides a rich and flavorful base, while the slurry offers a lighter and more delicate thickening option. Experiment with these techniques and adjust the amount of flour used to achieve the desired consistency in your sauces and gravies.


In conclusion, substituting cornstarch with flour can be a viable option in various cooking and baking scenarios. By understanding the characteristics of both ingredients and employing the appropriate techniques, you can achieve satisfactory results. Whether you’re dealing with allergies, shortages, or simply exploring new flavors and textures, flour offers versatility and convenience as a cornstarch substitute. Remember to experiment, adapt recipes according to your preferences and dietary needs, and enjoy the process of culinary discovery in your kitchen.

Read more: Substitutes for Rice Flour

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