- All-purpose flour
- Instant tapioca
- Arrowroot starch
Option 1: Replace the cornstarch in your recipe with double the amount of all-purpose flour. This is the best substitute for dairy-based sauces, and a good substitute for all sauces.
Option 2: Replace the cornstarch with an equal amount of instant Tapioca (Minute Tapioca). This is a good substitute to use in sauces, but does not work well in dairy-based sauces. It's also good in dishes that will be cooked at a high temperature (pies) or anything that you plan to freeze. Tapioca doesn't dissolve completely when cooked, so you will have little balls in your finished dish. If this is a concern, grind your tapioca into a fine powder before using it. Only have regular tapioca or pearl tapioca on hand? Just grind it first. Recipes prepared with tapioca will have a glossier finish than those prepared with cornstarch. With pies, this is usually a plus. For the best results, add the tapioca, and allow the recipe to sit for 5-15 minutes before cooking. This will give the tapioca time to start absorbing the liquids in the dish.
Option 3: Replace the cornstarch with an equal amount of arrowroot starch. Arrowroot works well in cooked dishes and foods that are destined for the freezer. It is not a good substitute to use in dairy-based recipes because it will result in a slimy texture.