Gluten-free Cooking: 6 Cornstarch Substitutes For Your Recipes

Cornstarch is a versatile gluten-free flour that can be used in many recipes. It’s a great thickener and can help prevent your pastry from becoming soggy when you’re making pies and pastries. If you’re looking for an easy way to replace cornstarch, check out these substitutes:

Arrowroot Powder

Arrowroot powder is a good substitute for cornstarch. It’s made from the roots of the arrowroot plant, and it’s gluten-free, unlike cornstarch. Arrowroot powder has a neutral flavor and can be used in sauces, gravies and baked goods as well as other recipes where you’d normally use cornstarch or flour to thicken them up. Arrowroot is a good option if you’re baking because it has no flavor and keeps things light and fluffy.

Arrowroot comes in both fine (for thickening) and coarse (for roux) varieties. However, both types are interchangeable in recipes that require either type of starch as long as they’re not being cooked together directly at high temperatures (i.e., don’t try making an omelet with both kinds).

Potato Starch

Potato starch is a fine powder made from potatoes. It’s used to thicken sauces, soups, and gravies. Potato starch can also be used to make gluten-free bread and baked goods; however, it doesn’t provide the same elasticity as wheat flour does, so it will not rise as much during baking. This one adds more substance than rice flour, but less than cornstarch would provide; it works especially well in gluten-free bread recipes that call for eggs (which helps keep them moist).

To use potato starch in place of cornstarch in your recipes:

• Replace one tablespoon cornstarch with one tablespoon potato starch plus 1/2 teaspoon xanthan gum (if desired)
• Combine two tablespoons of tapioca flour with two tablespoons of potato starch for each cup of gluten-free flour required

Tapioca Flour and Tapioca Starch

Tapioca flour and tapioca starch are made from cassava, a starchy root that looks like a large potato. The difference between them is that tapioca flour is more finely ground than tapioca starch–it’s closer to cornstarch in texture (and can be used as a substitute).

When making sauces, tapioca allows for good thickening while still having somebody to it–great for gravies! It also works well when you want to add somebody to a dish without changing the texture too much.

Rice Flour

Rice flour is a gluten-free alternative to cornstarch. It’s made from rice and can be used in cooking and baking. Rice flour is also a good thickener for sauces and gravies.

Rice flour is a great substitute for cornstarch. It’s naturally gluten-free, so it can be used in recipes that call for flour or starch. And it’s easy to find in any grocery store! It’s also a good thickener for sauces and gravies.

Peanut Butter

If you’re looking for a cornstarch substitute, look no further than peanut butter.

You’ll be surprised at how many recipes can use peanut butter as a thickener instead of cornstarch. You may even use peanut butter instead of flour or other thickeners in your cooking!

The key to using peanut butter as a thickener is to use it in combination with other ingredients. For example, add a couple of tablespoons of peanut butter and spices if you’re making chili and want somebody to make the sauce.

Almond Flour

Almond flour is made from ground almonds. It’s gluten-free and low in carbs so it can be used as a substitute for cornstarch in recipes. Almond flour has many other benefits: it’s high in protein, fiber, and calcium (almonds are one of the few nuts with any magnesium).

If you’re looking for an alternative to cornstarch that will give your dish more nutritional value than just being gluten-free–this is your best bet!

We hope this article has helped you understand the different types of cornstarch substitutes and how they can be used in your gluten-free cooking. If you have any questions about these products or would like more information, don’t hesitate to contact us at any time!