Unlike cornstarch, wheat flour has protein and fiber, as well as starch. This means you may substitute flour for cornstarch, but you will need more of it to get the same results.For thickening purposes, it is recommended to use twice as much white flour as cornstarch. Therefore, use 2 tablespoons of white flour for 1 tablespoon of cornstarch.

Just as with all-purpose flour, cooking using whole wheat flour is simple. Wheat flour can also be used to thicken sauce and bread recipes for meat. The recipe has a rich, nutty flavor when made using whole wheat flour. It is often used to make a paste that may be added to water or melted butter to thicken sauces, gravies, stews, and soups. Even though white flour is only used in small amounts as a thickener, it can raise the overall quantity of carbs in your diet. If you're replacing cornstarch with wheat flour, keep in mind that those with gluten-related disorders shouldn't use it because it contains gluten.

The tropical plant genus Maranta is used to make the starchy flour known as arrowroot. The plant's roots are dried and ground into a fine powder to produce arrowroot, which may be used as a cooking thickener.

Because it has more fiber than cornstarch, some people prefer arrowroot. It's excellent for thickening clear liquids because when combined with water, it creates a clear gel. To get comparable effects, it is advised to use twice as much arrowroot as cornstarch. Additionally, arrowroot is gluten-free, making it suitable for those who avoid gluten. To create a slurry, combine one part arrowroot powder with one to two parts cold water. By doing this, you may avoid clumping when adding arrowroot to your sauce.

Cornstarch can also be replaced with potato starch. Potatoes are dried into a powder after being smashed to release their starch content. It's not a grain, like arrowroot, thus it doesn't have gluten. However, because it is a refined starch, it is high in carbohydrates and low in fat and protein.

Like other tuber and root starches, potato starch has a rather mild flavor and won't add any unwanted flavor to your dishes. You should use potato starch in a 1:1 ratio in place of cornstarch. This means that you should substitute 1 tablespoon of potato starch for 1 tablespoon of cornstarch. It's also important to remember that many cooks recommend adding starches from roots or tubers, such as potato or arrowroot, later in the cooking process. This is because they thicken and absorb water much more quickly than starches made from grains.

Cassava, a root vegetable found throughout South America, is used to make tapioca, a processed starch product. It is made by grinding cassava roots to a pulp and filtering out their starch-rich liquid and drying them into tapioca flour.

To ensure safety, the cassava must first be processed because some cassava plants contain cyanide. In addition to being available in flour, pearls, and flakes, tapioca is also gluten-free. The majority of chefs advise using 2 tablespoons of tapioca flour for 1 tablespoon of cornstarch. For pies, soups, gravies, and puddings, tapioca (either instant or flour or thickening powder) can serve as a thickener. Although it can get stringy in water, tapioca offers a clear, glossy look, making it a better choice for puddings.

Rice is processed into a thin powder called rice flour. In Asian cultures, it's frequently used as an ingredient in soups, rice noodles, and desserts. As a natural gluten-free alternative to regular wheat flour, it is well-liked by those with gluten-related disorders.

Rice flour is a great option for cornstarch since it can also be used in recipes as a thickener. Additionally, when combined with water, it has no color, making it particularly useful for thickening clear liquids. It is advised to use twice as much rice flour as cornstarch to achieve the same results as you would with wheat flour. It may be used to make a paste with hot or cold water. Rice flour may be used to thicken sauces by simply sprinkling it into the liquid you want to thicken and stirring. For each cup of liquid that has to be thickened, use around 2 teaspoons.

When mixed with water, ground flaxseeds, which are very absorbent, create a jelly. Contrary to cornstarch, which has a smooth consistency, flax can sometimes be a little bit gritty.

However, using ground flaxseeds in place of flour will boost the amount of fiber in your recipe because they are a great source of soluble fiber. A healthier alternative to other thickeners is the use of flaxseed that has been finely ground. Just bring the soup or sauce to a boil, stir constantly while adding the flaxseed gradually, and cook until the liquid is thickened. When thickening a recipe, you can try substituting 4 tablespoons of water for cornstarch for 1 tablespoon of ground flaxseeds. This should replace about 2 tablespoons of cornstarch.

The roots of the konjac plant are the origin of the powdered soluble fiber known as glucomannan. When combined with hot water, it is incredibly absorbent and forms a thick, colorless, odorless gel.

As pure fiber with no calories or carbs, glucomannan is a well-liked alternative to cornstarch for those on low-carb diets. Additionally, it is a probiotic, which means that it feeds the good bacteria in your large intestine and can support the maintenance of a healthy gut. In addition, a recent study discovered that taking 3 grams of glucomannan daily might lower your LDL (bad) cholesterol by as much as 10%. However, when using it as a thickener, you probably won't consume that much. Because it thickens considerably more effectively than cornstarch, you need much less of it. For every 2 teaspoons of cornstarch, most people use around 1/4 teaspoon of glucomannan.

Another plant-based soluble fiber that may be used as a thickener is psyllium husk. Psyllium is a gluten-free seed that is finely ground into psyllium husks, a powdered form. It may be used for a variety of health and culinary purposes because it has no flavor and almost no calories. Psyllium is probably best known for its use in fiber supplements to promote regularity, but it also benefits your overall health.

Psyllium husk forms a thick, mucilage-like consistency when combined with water. This "gel" acts as a binder in baked goods. Psyllium husk might be a helpful addition to your pantry if you avoid eggs, gluten, and/or want to consume a low-carbohydrate diet but still want to include foods that resemble bread, flatbread, wraps, muffins, or burger buns. But you only need a tiny amount of it to thicken recipes, so start with half a teaspoon and increase as needed.

Vegetable xanthan gum is made by fermenting sugar with the bacterium Xanthomonas campestris. This results in a gel that is dried and turned into a powder for use in cooking. Xanthan gum may significantly thicken a liquid in very small amounts.

It's important to keep in mind that excessive consumption may create digestive problems for some people. However, if you use it as a thickener, you probably won't eat very much of it. It is advised to add xanthan gum gradually and in modest amounts. It's important to use just the right amount; else, the liquid might get a little slimy. Although xanthan gum powder may be used with any liquid, regardless of temperature, it may have problems hydrating if the liquid is overly sugary. When making sweets with a lot of processed sugar, keep this in mind.

Another vegetable gum is guar gum. Guar beans, a kind of legume, are used to make it. The bean's outer husks are removed, and the starchy endosperm in the center is gathered, dried, and ground into powder.

It works well as a thickener since it has few calories and lots of soluble fiber. Due to its relatively lower cost than xanthan gum, some people prefer using guar gum. Simply mix a little amount of the guar gum with water to thicken dressings, smoothies, or other liquids before adding it to your recipe. Though, just like xanthan gum, guar gum is a powerful thickener. Start with a little amount, roughly one-quarter of a teaspoon and gradually increase until you get a consistency that you like.