Can You Use All-Purpose Flour Instead of Cornstarch? Here’s What You Need to Know
In the kitchen, you know how it goes: you’re elbow-deep in a recipe, and suddenly, you realize the ingredient you need—cornstarch—is nowhere to be found. For me, this happens more than I’d like to admit. Cornstarch is a staple thickener in many dishes, but sometimes, it just doesn’t make the shopping list. And there I am, staring into my pantry, wondering: “Can I just grab the all-purpose flour instead?”
If you’ve ever been in the same boat, this post is for you. Let’s dive into the world of thickening agents, examine the differences between cornstarch and all-purpose flour, and see how we can swap them successfully (or not) in different recipes.
The Cornstarch vs. Flour Showdown: What’s the Real Difference?
Quick Breakdown: Cornstarch vs. All-Purpose Flour
| Feature | Cornstarch | All-Purpose Flour |
| Source | Extracted from corn kernels | Ground wheat |
| Main Component | Mostly starch | Starch + protein (gluten) |
| Uses | Thickening sauces, stews, pies | Thickening, baking, breading |
| Texture | Fine, powdery, pure white | Coarse, slightly off-white |
| Strength | Twice as thickening as flour | Less potent as a thickener |
The main distinction here lies in the thickening power. Cornstarch is a pure starch extracted from corn, making it much more potent than flour. Flour, on the other hand, includes proteins like gluten, which bring in that “fluffy” quality we know in baking but can sometimes fall short for thickening alone. So when you sub in all-purpose flour, expect to use a bit more.
| Read: Does All-Purpose Flour Have Leavening? |
Substituting All-Purpose Flour for Cornstarch: Does It Really Work?
How Much Flour to Use Instead of Cornstarch?
Here’s the golden rule: Use twice as much flour as you would cornstarch. If your recipe calls for 1 tablespoon of cornstarch, use 2 tablespoons of all-purpose flour.
Step-By-Step: Making the Swap
- Measure Correctly: Since you’ll need twice the amount of flour, measure carefully. Too much can alter the texture.
- Mix It with Cold Water First: To prevent clumping, mix flour with a bit of cold water to make a smooth slurry before adding it to your hot dish.
- Cook a Little Longer: Flour needs more time to “activate” as a thickener. Give it an extra minute or two to fully thicken without the taste of raw flour lingering.
Flour’s Downside: Cloudiness & Flavor
Cornstarch leaves sauces clear and glossy, which is especially desirable in dishes like stir-fries or fruit pies. Flour, on the other hand, has a slightly opaque finish. For me, this isn’t always a deal-breaker, but if I’m aiming for that glossy shine in a dessert glaze, flour may not cut it. Flour can also bring a slight wheat flavor if it’s not cooked out properly. So for delicate sauces or desserts, it’s a choice I weigh carefully.
When to Use (and Not Use) Flour Instead of Cornstarch
Perfect Times for Flour Substitution
- Thickening Gravies and Soups: Flour works well in heartier dishes like soups and gravies where a bit of extra richness or opacity doesn’t hurt.
- Coating for Frying: Flour acts as a solid alternative to cornstarch for dredging meat or veggies before frying. It crisps up nicely and holds on to seasonings just fine.
- Casserole Thickening: For thicker sauces in casseroles, all-purpose flour blends well and creates a nice consistency.
Not So Great Times for Flour Substitution
- Fruit Pies: Flour can sometimes make pie fillings cloudy and heavy, whereas cornstarch keeps things light and glistening.
- Custards and Puddings: Cornstarch is a better choice here because it gels beautifully, making that smooth, creamy texture essential in desserts.
- Clear Soups and Sauces: When a transparent sauce or soup is essential, skip the flour. Cornstarch or another thickener like arrowroot would be better.
Cooking Tips: The Pros & Cons of Using Flour in Place of Cornstarch
| Pros | Cons |
| Widely available | Needs more quantity for thickening |
| Adds a mild flavor to savory dishes | Adds a wheat flavor to light sauces |
| Works in heartier dishes | Can make dishes cloudy |
| Less sensitive to heat | May clump without proper mixing |
| Cost-effective and versatile | Needs extra cooking time |
My Favorite “Flour-Only” Recipes When I Run Out of Cornstarch
Sometimes, flour even wins over cornstarch, especially when it’s all I’ve got on hand. Here are a few dishes where I’ve used flour with success:
1. Creamy Chicken Gravy
Flour adds that rustic, homestyle thickness I love in a creamy chicken gravy. Plus, when it’s paired with butter, you get a smooth, savory base that’s hard to beat.
Recipe Shortcut: For every cup of liquid, use 2 tablespoons of flour. Make a roux by cooking the flour with butter first, then add your liquid slowly while stirring.
2. Beef Stew
In hearty stews, flour holds its own, giving the broth a slightly opaque, rich consistency. When browned with the meat, flour brings out flavors that cornstarch doesn’t quite capture.
Quick Tips: After browning the beef, sprinkle flour over it, then add the liquid. This “coats” the beef and prevents clumping.
3. Fried Chicken Breading
Cornstarch makes for a light, crispy crust, but flour gives fried chicken a slightly denser and more substantial bite. Plus, it sticks better to wet batters.
Beyond Cornstarch & Flour: Other Substitutes You Might Have in the Pantry
Let’s say you’re out of both cornstarch and flour—been there, done that! Here are some other go-to substitutes and how they stack up:
| Substitute | Best Uses | Swap Ratio |
| Arrowroot Powder | Clear sauces, stir-fries | 1:1 with cornstarch |
| Potato Starch | Frying, soups, sauces | 1:1 with cornstarch |
| Rice Flour | Soups, stews, breading | Use 1.5x the amount of cornstarch |
| Tapioca Starch | Puddings, desserts | 1:1 with cornstarch |
These alternatives have unique properties that make them great stand-ins. Arrowroot powder and potato starch, for example, keep sauces clear, while tapioca starch works well for thicker, glossy instant puddings.
Key Takeaways: My Two Cents on Flour vs. Cornstarch
When I Reach for Flour: If I’m making a comforting gravy, beef stew, or fried chicken, flour works like a charm. The little bit of extra cooking time is worth it, and I even enjoy the slight richness it brings.
When I Stick to Cornstarch: For fruit pies, clear sauces, and delicate desserts, I stay loyal to cornstarch. It’s just better at keeping everything light and glossy without adding any unwanted flavors.
So, yes, you can use all-purpose flour instead of cornstarch, but as with anything in cooking, context is key. Next time you’re in a pinch, give it a try and see what works best for your taste. After all, sometimes cooking is just one big experiment, and sometimes those substitutes end up creating the best dishes!
