Cornstarch substitutes

1 to 1 1/2 tbsp arrowroot per 1 tbsp cornstarch; slurry it into cold liquid and stir it in near the end of cooking

Keeps the thickener role.

Breaks down if you boil it hard or hold it hot, and it goes slimy with dairy. Excellent for acidic fillings and anything you plan to freeze.

2 tbsp tapioca starch per 1 tbsp cornstarch

Keeps the thickener role.

Sets very glossy and slightly stringy, and turns gummy if you overdo it. Handles freezing better than cornstarch.

1:1

Keeps the thickener role.

Thickens at a lower temperature but thins again if held at a boil, so stir it in off the heat and serve promptly.

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

Keeps the thickener role.

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

2 tbsp rice flour per 1 tbsp cornstarch

Keeps the thickener role.

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

Mash 1 tbsp soft butter with 1 tbsp flour and whisk it into the simmering liquid, per 1 tbsp cornstarch

Keeps the thickener role.

Adds fat and richness as well as body, and clouds the sauce. Whisk it in a little at a time or it lumps.

1/8 to 1/4 tsp xanthan gum per 1 tbsp cornstarch, blended or whisked hard into the liquid

Keeps the thickener role.

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