Confused about the difference between the thickeners? We make it easy to know when to choose cornstarch vs. flour and more.
Cornstarch vs. Flour vs. Arrowroot—When Should You Use Which Thickener?
Updated on Jul. 12, 2023
Starches are a beautiful thing—they thicken sauces, provide body to our best pie fillings and transform soups and stews from loose and watery affairs to thick and creamy meals. The only problem? There are a few different options when it comes to thickeners, and while they all thicken liquids, they also vary in their final look and feel. While you can substitute one for the other in many recipes, it’s important to know why you choose one thickener over the other. Let’s dive in!
Flour
All-purpose flour is a traditional thickener in classic French cuisine. Many soups and sauces begin by making a roux—a cooked combination of flour and fat, cooked lightly to remove the taste of flour or for a long time to make a dark roux for gumbo. Or, you can dredge stew meats in flour before browning them, which will thicken the liquid as they cook.
Using flour as a thickener makes sauces cloudy, so it’s perfect for dairy-based sauces (think biscuits and gravy) or other thick stews and gravies. It’s also great for sauces that you want to thicken from the beginning, as flour can be simmered for hours without losing its thickening power.
How to substitute: Flour won’t thicken as well as cornstarch, so use twice as much flour as cornstarch. For best results, use all-purpose flour as opposed to whole-wheat flours because of their higher starch content.
Cornstarch
Cornstarch is a pure starch derived from the endosperm of the corn kernel. It’s a very effective thickener that doesn’t require much cooking time. To avoid creating a clumpy situation, first make a slurry by combining equal parts cold liquid with the cornstarch. Add the slurry to a hot, simmering sauce and cook briefly to activate the thickening power. If it’s cooked for too long it will break down, causing your sauce to thin out. Find out if cornstarch is gluten-free.
Cornstarch has a glossy appearance when added to sauces, making it ideal for stir frys (these are our favorites!), sweet sauces and pie fillings. It’s perfect for dishes cooked at high temperatures but acidic ingredients (like lemon, vinegar or tomatoes) can affect the cornstarch’s ability to thicken. It should never be used for dishes you intend to freeze, as it will turn spongy when thawed. (Learn more about when it’s safe to eat cornstarch.)
How to substitute: As a general rule of thumb, use half as much cornstarch as flour when making substitutions.
Arrowroot
Arrowroot is a root starch made from a West Indian plant in the Marantaceae family. This starch has become a go-to for gluten-free cooking and it’s also naturally GMO-free. Like cornstarch, you need to make a slurry before using arrowroot, but it doesn’t need to be cooked for nearly as long so it can be added to a simmering sauce at the end of the cooking process.
Arrowroot is an ideal substitute for cornstarch in sauces that have acidic ingredients or that you intend to freeze. It can be used in any pie filling as a substitute for cornstarch. In most situations, arrowroot creates a glossy texture and a silky mouthfeel. However, you should avoid combining arrowroot and dairy because it creates a slimy texture.
How to substitute: Arrowroot can be substituted in equal parts as cornstarch.
Flax seeds
Flax seeds are naturally high in fiber, so they make an excellent thickening agent. They can be used as a flour substitute in roux when ground into a very fine powder. This fine powder will burn very quickly, so you won’t need to cook your roux for more than a minute to achieve maximum thickening power.
Flax can also be combined with water to create a gel, making it great for smoothies and a good substitute for cornstarch. It can be a bit grittier than cornstarch, though, so your sauce may not be as smooth.
How to substitute: To use flax as a flour substitute in a roux, use twice as much flax as flour. To substitute for cornstarch, use half as much flax as cornstarch.
Now that you know your arrowroot from your cornstarch, you can start substituting and creating all sorts of dishes worry-free. Maybe start with one of our favorite potpies.
Get cooking!
Farmhouse Pork and Apple PieI've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort. —Suzanne Strocsher, Bothell, Washington
Mini Shepherd’s PiesI’m as confident serving these little pies to company as to family. If I have enough time, I’ll use homemade biscuits and mashed potatoes. —Ellen Osborne, Clarksville, Tennessee
Beef Stew Skillet PiePuff pastry makes a pretty topping for this homey skillet potpie. —Josh Rink, Culinary Producer, Taste of Home
Mushroom and Sweet Potato PotpieThe last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark
PastiesNext time you need an easy, portable meal for a picnic or road trip, bake a batch of these handheld pasties. They also make a satiating and savory snack.
Roadside Diner Cheeseburger QuicheMy savory main-dish quiche tastes just like its burger counterpart. Easy and appealing, this cheeseburger quiche is pretty enough to serve guests. —Barbara J. Miller, Oakdale, Minnesota
Cheddar Chicken PotpieCheese soup is one of my favorites, but it’s a bit too rich for my husband’s taste. Now I make a variation of potpie we both enjoy. If I’m in a hurry, I’ll skip the crust, add extra milk and serve it as a chowder. —Sandra Cothran, Ridgeland, South Carolina
Mini Sausage PiesThe simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies—which makes them even better! —Kerry Dingwall, Ponte Vedra, Florida
Sloppy Joe PieTo be honest, I don't hear many compliments on this dish...folks are always too busy eating! I developed the recipe by grabbing ingredients from my refrigerator and cupboards one "crunch time" when I needed an easy dish fast. —Kathy McCreary, Goddard, Kansas
Curried Chicken TurnoversWhenever I have leftover chicken, these turnovers are on the menu. The tasty secret is in the curry. —Laverne Kohut, Manning, Alberta
Senate Bean PotpieThe flavors from classic Senate bean soup inspired this hearty potpie with a cornbread topping. —Janice Elder, Charlotte, North Carolina
Chicken PotpieLearning how to make chicken potpie from scratch is 100% worth it. This chicken potpie recipe features a flaky, buttery crust packed with chicken, vegetables and a creamy sauce.
Company Turkey PotpieHere's our smart spin on potpie, filled with turkey, autumn vegetables and a creamy herb sauce. Best of all, there's no crust to make—just top with prepared phyllo dough. —Taste of Home Test Kitchen
Mini Pork PiesAs a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. —Renee Murby, Johnston, Rhode Island
Spicy Bean and Beef PieMy daughter helped me come up with this recipe when we wanted a one-dish meal that was different than a casserole. This pie slices nicely and is a fun and filling dish. —Debra Dohy, Massillon, Ohio
Nacho PieIn place of the ground beef and mozzarella cheese, consider topping this zesty pie with lean ground sausage and cheddar cheese. It tastes just as good.—LaVerna Mjones, Moorhead, Minnesota
Chickpea PotpiesMy family loves potpies, and with this recipe, no one—not even my carnivores—misses the meat. Hungry teens and adults gobble them up! —Annette Woofenden, Middleboro, Massachusetts
Chicken Tamale PieBecause it cooks almost entirely in the slow cooker and uses a boxed cornbread mix, this two-layer chicken tamale pie is an easy and mostly hands-off dinner.
Apple, White Cheddar & Arugula TartsThese tarts remind me of the autumns I spent in Michigan, where I grew up. —Maria Davis, Hermosa Beach, California
Cheesy Chicken and Leek Phyllo PieIn our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don't have gruyere, try Parmesan. —Andrea Stewart, Toronto, Ontario
Mediterranean Turkey PotpiesYour clan will love these wonderful stick-to-the-ribs potpies with a Mediterranean twist. I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Marie Rizzio, Interlochen, Michigan
The Best Shepherd’s PieOur top-rated shepherd's pie recipe delivers a cozy, filling, homestyle dinner that never disappoints.
Miniature Meat PiesI make these handheld pies in advance, keep them in the freezer, then bake them the day of the party. They are always a hit at tailgate and potlucks. —Gayle Lewis, Yucaipa, California
Rutabaga PieThis is a variation of a recipe my mom used to make. I changed a few things so it's easier to prepare. My whole family enjoys this hearty main dish. —Patricia Kron, Oak Creek, Wisconsin
Easy Beef PiesWe make a lot of French dips and always have leftover roast beef. Here's how I put it to good use. For these pies, use any vegetables you like. They're extra awesome drenched in cheese sauce. —Jennie Weber, Palmer, Alaska
Chicken & Cheese Tortilla PieTrust me when I say this hearty dish can be assembled in minutes, then devoured even quicker with no leftovers. —Karen Kuebler, Dallas, Texas
Turkey PotpieUse up your holiday leftovers with this turkey pot pie recipe, which features assorted vegetables, a creamy sauce and a perfectly golden, buttery crust.
Skillet BBQ Beef PotpieBeef potpie is a classic comfort food, but who's got time to see it through? My crowd-pleaser is not only speedy but an excellent way to use leftover stuffing. —Priscilla Yee, Concord, California
Mushroom & Leek PieIn the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. —Vickie Woods, Salem, Oregon
Black Bean Tamale PieCornbread mix speeds the preparation of this southwestern entree with beef and black beans. My husband really likes it, and guests seem to enjoy this unique Mexican dish. For a change of pace, try topping it with lettuce, guacamole or extra salsa. —Laura Morris, St. Joseph, Missouri
Tasty Meat PieI work full time as a nurse, so I depend on quick and easy meals like this one. My sister suggested I use canned soups instead of prepared gravy. Now my husband and teenage son ask for seconds and even thirds. —Cheryl Cattane, Lapeer, Michigan
Pork Shepherd’s PieOf all the shepherd's pie recipes I've tried through the years, this version is my favorite. Although I live alone, I enjoy cooking and baking for friends and family. —Mary Arthurs, Etobicoke, Ontario
Italian Sausage and Spinach PieThe basic recipe came from my mother, but I've added a few ingredients. The flavors blend so well, and it even tastes good cold. This makes a hearty supper, especially when you serve it with a side of pasta. —Teresa Johnson, Peru, Illinois
Beef Pot PieFor more than a dozen years, this has been the No. 1 dish to serve company at our house. So far, everyone has given it a thumbs-up rating. —Hannah McDowell, Penns Creek, Pennsylvania
Turkey Lattice PieWith its pretty lattice crust, this cheesy baked dish looks as good as it tastes. It's easy to make, too, since it uses ready-to-go crescent roll dough. —Lorraine Naig, Emmetsburg, Iowa
Cheeseburger PocketsGround beef is my favorite meat to cook with because it's so versatile, flavorful and economical. Refrigerated biscuits save you the trouble of making dough from scratch. —Pat Chambless, Crowder, Oklahoma
Spinach Beef PieI found this recipe about 15 years ago, and it's still one I turn to often. It's flavorful and pretty.—Meg Stankiewicz, Garfield Heights, Ohio
Easy Cheddar Chicken PotpieMy kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry. It’s delicious! —Linda Drees, Palestine, Texas
Provolone Beef Pastry PocketsMy children always make sure they're home when they find out we're having these pockets for dinner. They're a smart way to use leftover pot roast. —Karen Burkett, Reseda, California
Black Bean Tortilla PieI found this entree a while ago and decreased the cheese and increased the herbs called for in the recipe. It’s one of my toddler’s favorite meals. She always smiles when she sees it on the table. —Wendy Kelly, Petersburg, New York
Homemade Chicken PotpieWhy look for potpie in the frozen food aisle when this easy version tastes much better? The chicken pot pie's crust is so tender and flaky, and underneath you'll find the ultimate comfort food for kids and adults. —Amy Briggs, Gove, Kansas
Beefy French Onion PotpieI came up with this dish knowing my husband loves French onion soup. It makes a perfect base for the hearty, beefy potpie. —Sara Hutchens, Du Quoin, Illinois
Pinwheel Steak PotpieOn cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York
Finnish Meat PieWe enjoy this hearty, traditional meat pie year-round, but especially during hunting season. This is one recipe I'll be sure to pass on to our seven children.— Laurel Skoog, Frazee, Minnesota
Chicken Taco QuicheI wanted to make a quiche but didn't want the usual flavors, so I used ingredients I had in my pantry and refrigerator to come up with this recipe. I was surprised at the great taste and how well the flavors came together. My neighbor asked for the recipe and had the same success! —Tamie Bradford, Grand Forks AFB, North Dakota
Western Beef and Cornmeal PieWith this hearty main dish recipe, the bread is baked right in the casserole. The meal covers all four food groups, and it's a guaranteed family pleaser. —Darlene Alexander, Nekoosa, Wisconsin
French Canadian TourtieresThis recipe comes from my big sister. Each fall, we get together and make about 20 of these pies to use at Christmas, give as gifts or freeze for unexpected company. —Pat Menee, Carberry, Manitoba
