Ground flaxseeds

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.