1. All-purpose flour
Best for: Everyday sauces, gravies and stews.
The swap: Use about twice as much flour as the cornstarch the recipe calls for, and simmer a few minutes so the raw flour taste cooks off. The sauce will look slightly more opaque and less glossy.
2. Arrowroot
Best for: Clear, glossy sauces and fruit fillings.
The swap: Use about the same amount as cornstarch, stirred into a little cold water first. Add it near the end and do not boil it hard for long, since it can thin out. It does not hold up well with dairy.
3. Potato starch
Best for: Soups, sauces and gluten-free thickening.
The swap: Use about the same amount, mixed with cold water and stirred in at the end. Heat it just until thickened rather than boiling it for a long time.
4. Tapioca starch
Best for: Fruit pies and glossy sauces.
The swap: Use about the same amount. It gives a clear, slightly stretchy finish, which suits fruit fillings.
5. Rice flour
Best for: Gluten-free sauces and light coatings.
The swap: Use about twice as much as the cornstarch. It thickens a little differently and can feel grainy if it is not cooked through.
6. Instant potato flakes
Best for: A quick fix for thin soups and stews.
The swap: Stir in a spoonful at a time until the texture is right. This changes the flavor slightly, so it suits potato, chowder and beef stews best.
7. Reducing the liquid
Best for: When you have no thickener at all.
The swap: Simmer the sauce uncovered until it thickens by evaporation. It takes longer but adds concentrated flavor.
Recipes that use these tips
These recipes use a thickener:
- How to thicken and freeze soup: six ways to thicken soup.
- How to make gravy: roux and slurry for gravy.
- Beef chili: a thick pot that benefits from a little thickening.
- Potato leek soup: thickened with its own potatoes.