Food Guide

Discover the Best Low Carb Cornstarch Substitute for Guilt-Free Cooking

Emily Wong is an Asian-American food writer the founder of Cookindocs.com. With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for Cookindocs.com is to create a community of food lovers who are passionate about...

What To Know

  • To use them as a substitute for cornstarch, mix one tablespoon of ground flax seeds with three tablespoons of water to make a flax egg, then use it in place of 1 tablespoon of cornstarch.
  • To use them as a substitute for cornstarch, mix one tablespoon of chia seeds with three tablespoons of water to make a chia egg, then use it in place of 1 tablespoon of cornstarch.
  • To use it as a substitute for cornstarch, use two tablespoons of soy flour for every one tablespoon of cornstarch.

Hey foodie friends! Are you trying to keep your low-carb game strong but need more options for thickening sauces and binding ingredients? Say goodbye to bland and watery dishes and hello to these delicious and healthy cornstarch substitutes! Let’s dive in!

Coconut flour

Coconut flour is a staple in the low-carb and gluten-free world. It is made from ground coconut meat and has a subtle sweet and nutty flavor that complements savory and sweet dishes. Using it as a substitute for cornstarch, use two tablespoons of coconut flour for every tablespoon. It’s important to note that coconut flour absorbs liquid like a sponge, so you may need to adjust the amount of liquid in your recipe accordingly.

Almond flour

Almond flour is an excellent option for those allergic to coconut or want a different flavor profile. It has a mild nutty taste that complements most dishes and adds a nice crunch. For every tablespoon of cornstarch, use two tablespoons of almond flour.

This flour is also very absorbent, so keep that in mind when making recipe adjustments.

Ground flax seeds

Ground flax seeds are a powerhouse of nutrition and a great thickener for sauces and gravies. They add a nutty flavor and act as a binding agent in baked goods.

To use them as a substitute for cornstarch, mix one tablespoon of ground flax seeds with three tablespoons of water to make a flax egg, then use it in place of 1 tablespoon of cornstarch.

Psyllium husk powder

Psyllium husk powder is a versatile low-carb thickener that adds a gel-like texture to sauces, soups, and gravies. It’s also great for binding ingredients in baked goods. Use one tablespoon of psyllium husk powder for every one tablespoon of cornstarch.

Just keep in mind that it can have a slightly bitter aftertaste if used in excess, so use it sparingly.

Xanthan gum

Xanthan gum is a popular gluten-free, low-carb thickener that adds a smooth and creamy texture to sauces and soups. It’s also great for improving the texture of gluten-free baked goods.

For every one tablespoon of cornstarch, use just a pinch (less than 1/8 teaspoon) of xanthan gum. A little goes a long way with this substitute, so be careful not to overdo it!

Arrowroot powder

Arrowroot powder is a fine, white powder extracted from the roots of the arrowroot plant. It has a neutral flavor and is perfect for thickening sauces, soups, and gravies.

To use it as a substitute for cornstarch, use two tablespoons of arrowroot powder for every one tablespoon of cornstarch. This substitute can also be used to make clear, glossy sauces.

Chia seeds

Chia seeds are a great thickener and binder in low-carb cooking. They have a neutral flavor and add a creamy texture to sauces, gravies, and puddings.

To use them as a substitute for cornstarch, mix one tablespoon of chia seeds with three tablespoons of water to make a chia egg, then use it in place of 1 tablespoon of cornstarch.

Buckwheat flour

Buckwheat flour is a gluten-free alternative to wheat flour and is an excellent option for those who are avoiding cornstarch. It has a nutty flavor and is perfect for baked goods and sauces. For every one tablespoon of cornstarch, use two tablespoons of buckwheat flour.

Just keep in mind that buckwheat flour has a strong flavor that may not complement all dishes, so use it in recipes that pair well with its taste.

Soy flour

Soy flour is a great low-carb thickener and binder that adds a neutral flavor to dishes. It’s also high in protein, making it a nutritious option. To use it as a substitute for cornstarch, use two tablespoons of soy flour for every one tablespoon of cornstarch.

Keep in mind that soy flour has a tendency to make dishes heavier, so use it sparingly.

Tapioca flour

Tapioca flour is a starchy flour that’s extracted from the cassava root. It’s a popular thickener in Asian cuisine and has a neutral flavor. To use it as a substitute for cornstarch, use two tablespoons of tapioca flour for every one tablespoon of cornstarch.

Tapioca flour is also great for making transparent and glossy sauces.

When using substitutes, it’s always best to experiment and adjust the amount used based on personal preference and the specific recipe.

And that’s a wrap! These substitutes are a great way to add flavor, texture, and nutrition to your low-carb cooking. Give them a try and see which ones become your go-to. Have fun, and don’t be afraid to get creative!

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Emily W.

Emily Wong is an Asian-American food writer the founder of Cookindocs.com. With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for Cookindocs.com is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
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