Cornflour (UK) substitutes

1 to 1 1/2 tbsp arrowroot per 1 tbsp cornflour; slurry into cold liquid and add near the end of cooking

Keeps the thickener role.

Breaks down if boiled hard, and it turns slimy with dairy, so keep it out of a custard. Excellent for fruit fillings and anything destined for the freezer.

1:1

Keeps the thickener role.

Thickens at a lower temperature and sets beautifully clear, but it thins again if held at a boil, so add it off the heat.

2 tbsp tapioca starch per 1 tbsp cornflour

Keeps the thickener role.

Sets glossy and slightly stringy, and it goes gummy if you overdo it. It handles freezing much better than cornflour.

2 tbsp plain flour per 1 tbsp cornflour; simmer 2 minutes longer to cook out the raw taste

Keeps the thickener role.

Roughly half the thickening power, and it makes the sauce opaque and slightly floury. No good for a clear glaze or a fruit filling.

Cook 1 tbsp butter with 1 tbsp plain flour for 2 minutes, then whisk in the liquid, per 1 tbsp cornflour

Keeps the thickener role.

Adds fat and a toasted flavour and clouds the sauce, but it is far more forgiving of a long simmer than cornflour, which thins if overcooked.

2 tbsp rice flour per 1 tbsp cornflour

Keeps the thickener role.

Slightly gritty in a smooth sauce, but it gives an exceptionally crisp coating for frying.

1/8 to 1/4 tsp per 1 tbsp cornflour, whisked or blended in hard

Keeps the thickener role.

Thickens cold liquid with no cooking at all, which cornflour cannot do, but the gap between thick and slimy is tiny. Never tip it in dry.