SaucepanLog inDownload

Flour substitute for thickening

Flour, starch and crumbs · Checked against 3 sources · Updated November 4, 2026

Quick answer

For each tablespoon of all-purpose flour, use 1 and a half teaspoons of cornstarch, arrowroot, potato starch or rice starch. One tablespoon of quick-cooking tapioca or waxy rice flour also works. Starches cook clear. Whisk them into cold liquid first.

How much do you need?

Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.

Show only options that are

What to use

  1. Cornstarch, arrowroot, potato or rice starch

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • 1 ½ tsp 7.5 ml cornstarch or arrowroot
    How
    Mix into cold water first, then stir in.
    Best for
    Sauces, pie fillings, glazes.
    What changes
    Cooks clear and glossy.

  2. Quick-cooking tapioca

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • 1 tbsp 15 ml quick-cooking tapioca
    Best for
    Fruit pies.
    What changes
    Leaves tiny pearls unless it dissolves.

  3. Waxy rice flour

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • 1 tbsp 15 ml waxy rice flour
    Best for
    Sauces and fillings.
    What changes
    Extension charts list it as a 1 for 1 swap for flour.

Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.

Which swap for which job

UsePickWhy
Sauces and fillingsCornstarchCheapest and clear.

Questions

Can I use whole wheat flour?

Yes. Use 1 and a half tablespoons, or a half-half mix of whole wheat and white.

Sources

Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.