Need a cornflour substitute right now? If you’re thickening a sauce, soup, gravy, or stew, use 2 tablespoons of plain flour for every 1 tablespoon of cornflour. If you need a gluten-free swap, start with an equal amount of arrowroot or potato starch. There is one annoying catch, though: “cornflour” can mean two different ingredients depending on where the recipe was written. Let’s make sure you’re replacing the right one before dinner gets any later.
The quick answer
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If your recipe uses the British or Australian meaning of cornflour, it is asking for what U.S. recipes call cornstarch. For thickening, the easiest substitutes are plain flour, arrowroot, potato starch, tapioca starch, or rice flour. The right amount depends on which one you choose.
| Instead of 1 tablespoon cornflour | Start with | Best use |
|---|---|---|
| Plain or all-purpose flour | 2 tablespoons | Sauces, soups, and gravies |
| Arrowroot powder | 1 tablespoon | Glossy sauces and fruit fillings |
| Potato starch | 1 tablespoon | Soups, sauces, and gravies |
| Tapioca starch | 2 tablespoons | Pie fillings and sauces |
| Rice flour | 3 tablespoons | Soups, sauces, and gluten-free thickening |
These are starting ratios for thickening, not universal baking swaps. Different starches react differently to heat, dairy, acid, and freezing, so a recipe-specific substitution is always safer for cakes, cookies, breads, and pastry.
First, check what “cornflour” means
In the United Kingdom and Australia, cornflour is the white starch that Americans call cornstarch. In the United States, corn flour usually means finely ground whole corn. The two products do different jobs, so check the recipe’s country of origin and the package in your pantry before substituting. This cornflour terminology guide explains the regional naming difference.
If you have a white, very fine starch, use the thickening chart above. If you have finely ground whole corn, skip the blanket ratios and use a substitute chosen for that particular recipe.
1. Plain or all-purpose flour
Plain flour is usually the easiest cornflour substitute to grab when you are thickening a sauce, soup, stew, or gravy. Cornstarch has about twice the thickening power, so use 2 tablespoons of flour for every 1 tablespoon of cornflour. Bob’s Red Mill gives the same 2-to-1 flour-to-cornstarch guidance.
Flour makes a sauce more opaque and creamy instead of clear and glossy. It also contains gluten, so it is not suitable when you need a gluten-free substitute.
2. Arrowroot powder
Arrowroot is a gluten-free starch that works well in many sauces and fruit fillings. Start with an equal amount: 1 tablespoon arrowroot for 1 tablespoon cornflour. It can lose thickening power during long, high-heat cooking, so add it later and avoid boiling it longer than necessary.
3. Potato starch
Potato starch is another neutral, gluten-free option. Use it 1-to-1 for cornflour when thickening. It thickens quickly and can break down if it is overheated, so stir it in near the end of cooking.
4. Tapioca starch
Tapioca starch, sometimes labeled tapioca flour, works in both sweet and savory dishes. It is less powerful than cornstarch, so use 2 tablespoons of tapioca starch for every 1 tablespoon of cornflour. Too much heat can give it a stringy texture, which is another good reason to add it toward the end.
5. Rice flour
Rice flour can thicken soups and sauces and is useful when you need a gluten-free alternative. Start with 3 tablespoons of rice flour for every 1 tablespoon of cornflour. It will not create exactly the same glossy finish, but it can rescue a recipe when the cornflour box is empty.
The flour, arrowroot, potato starch, tapioca, and rice-flour ratios above are consistent with the substitution guidance in The Spruce Eats’ cornstarch guide. Always check the specific recipe before making a large batch.
Can I use plain flour instead of cornflour?
Yes, for thickening. Use twice as much plain flour and expect a more opaque sauce. Mix it smoothly with liquid before adding it so you do not trade an empty cornflour box for a pan full of lumps.
What is the best cornflour substitute for frying?
For frying, rice flour or potato starch will usually get closer to cornflour's light, crisp finish. Plain or all-purpose flour also works, but it creates a thicker, more substantial crust because it contains gluten. Use the same amount of plain flour as a starting point for a simple coating, not the 2-to-1 thickening ratio from the sauce section. For battered or baked recipes, follow a recipe-specific substitution because changing the starch can also change how the coating holds together.
If crispy chicken is the goal, these keto air fryer fried chicken and keto air fryer chicken tenders recipes use their own tested coatings, so there is no guessing required. If a correct coating still comes out soft, use the guide to why air fryer food is not getting crispy to check moisture, crowding, oil, and airflow.
Can I swap cornflour in baking?
Sometimes, but there is no reliable one-size-fits-all ratio. In baking, starch can affect structure, tenderness, spread, and moisture. If cornflour is only a small part of a flour blend, a recipe-specific substitute may work. If it is doing most of the structural work, changing it can change the whole bake.
For a recipe that already has its flour balance worked out, try the keto air fryer chocolate cake or the three-ingredient keto peanut butter cookies.
Cornflour substitute FAQ
Is cornflour the same as cornstarch?
In British and Australian recipes, usually yes. In U.S. recipes, corn flour generally means finely ground whole corn, while cornstarch is the pure white starch. Check the recipe’s origin and your ingredient label.
What is the best substitute for thickening?
Plain flour is the most common pantry substitute. Use 2 tablespoons for each tablespoon of cornflour. Arrowroot or potato starch are closer one-to-one options when you need a gluten-free thickener.
Can I use self-rising flour?
It is not a good first choice. Self-rising flour contains baking powder and salt, which can change the flavor and behavior of a sauce or baked recipe. Plain flour is the better substitute for thickening.
Are the starch substitutes gluten-free?
Arrowroot, potato starch, tapioca starch, and rice flour are naturally gluten-free. Check the package for a gluten-free label if cross-contact matters. Plain and all-purpose wheat flour contain gluten.
More air fryer help
Once the ingredient problem is handled, use the air fryer conversion chart, the air fryer cooking times chart, or the beginner’s guide to using an air fryer to get dinner the rest of the way home.