Best Substitutes for Cornflour

Potato starch thickens at 150-160F, slightly lower than cornflour's 185F activation point. It creates an even clearer, more glossy finish than cornflour. The texture stays stable in acidic sauces and doesn't break down when reheated. For coating, it gives an incredibly crispy crust that stays crunchy longer. Mix with cold liquid first to prevent lumps, just like cornflour.

Arrowroot activates at 158F and creates a beautiful clear, glossy finish. It's more delicate than cornflour and breaks down if boiled hard or stirred too much once thickened. Works best added in the last 2-3 minutes of cooking. The thickening power drops in acidic liquids (below pH 4), so add extra when working with tomatoes or citrus. Perfect for delicate sauces that need gentle handling.

Cornstarch is literally the same thing as cornflour (different names, same product). In the US, it's called cornstarch. In the UK and Australia, it's cornflour. Both are pure corn starch with identical thickening power. If you have cornstarch, you have cornflour. Thickens at 185F and creates glossy, clear sauces. Mix with cold liquid before adding to hot mixtures to prevent clumping.

Tapioca starch thickens at 140F, earlier than cornflour, and creates a slightly stringy but clear texture. It handles freezing and thawing better than most starches without separating. The gel strength is high, so sauces stay thick even when cooled. Has a neutral taste and works in acidic conditions. Creates chewier textures in baked goods, which can be desirable in some applications.

Rice flour has weaker thickening power than cornflour, so you need 50% more. It creates a slightly cloudy, matte finish instead of cornflour's glossy look. Thickens gradually and doesn't form lumps as easily. The texture is grainier unless you use super-fine rice flour. Works best when mixed into a slurry with cold liquid. Handles long cooking times without breaking down.

All-purpose flour has half the thickening power of cornflour, so double the amount. It creates opaque, matte sauces instead of clear ones. Needs cooking for 2-3 minutes to eliminate the raw flour taste. Works best when made into a roux (cooked with fat) for gravies and sauces. The gluten gives body but makes everything cloudy. Takes longer to thicken than cornflour.

Potato flakes absorb liquid instantly and thicken fast. Use half the amount you'd use of cornflour. They add a subtle potato flavor and create a slightly cloudy, creamy texture. Work best in savory applications like gravies and stews. Don't mix directly into hot liquid or they'll clump. Whisk into cold liquid first, then add to the hot mixture while stirring constantly.

Ground flax mixed with liquid creates a gel-like consistency after 15 minutes. It doesn't thicken during cooking like cornflour but works as a binding agent. Adds nutty flavor and brown color. Contains fiber and omega-3s. Works best in applications where the nutty taste complements the dish. The texture is different from cornflour's smooth finish but provides similar binding power in baked goods.