If you're out of Food Thickening Agents, reach for Cornstarch, Tapioca Starch, Arrowroot Starch, Xanthan Gum, and Agar Powder.
Cornstarch
Cornstarch is a common and flexible ingredient in the kitchen.
For cooking, Tapioca Starch also works well - adjust the amount to taste.
In the kitchen, thickening agents are our secret sidekicks.
They transform our soups and sauces from watery disappointments into lush, velvety treats.
Yet, sometimes our pantry runs dry of these important ingredients, or we're cooking for someone with dietary restrictions.
We've got some genius swaps that'll work just as well, if not better.
Who says cooking isn't about being resourceful?
Trust us, these tips will improve your cooking game to the next level.
5 Thickening Agents for Cooking and Baking That Aren't Flour
If you're looking for alternatives to flour as a thickening agent, there are several options available.
While they won't provide the same body or texture that flour can, these other thickeners can be used in many recipes to make sauces, gravies, and fruit fillings thicker without using wheat-based products.
1 - Cornstarch
Cornstarch is a common and flexible ingredient in the kitchen.
It is a type of starch made from the endosperm of corn kernels and has an incredibly fine texture that creates a creamy and almost glossy consistency when cooked.
In its dry form, it is flavorless and very light in color.
When cooked with other liquids or stews using long-cooking heating methods, it takes on a slightly sweet, comforting flavor that meshes well with soups, sauces, and gravies alike.
Also, it thickens without changing the flavor dramatically like flour does, making it an excellent flour substitute when creating certain dishes.
You can substitute cornstarch for flour in recipes by combining two tablespoons of cornstarch with one tablespoon of cold water per tablespoon of flour required initially - then add the mixture into your recipe as normal.
2 - Tapioca Starch
Tapioca starch is an intriguing pantry staple made from the root of the cassava plant.
It's an odorless, tasteless white powder that has a variety of culinary uses, as well as being traditionally used in baking, seafood coating, and desserts like tapioca pudding.
The texture of dishes prepared with tapioca starch can be described as somewhere between gummy and crunchy, making them unique and pleasant.
As a thickening agent for sauces and soups, you can use tapioca starch instead of flour in equal amounts to achieve the desired consistency.
Also, tapioca starch is gluten-free and releases just enough moisture during the cooking process to help bind ingredients together without leaving a gritty residue.
Incorporating this complex ingredient into your recipes will make them more flavorful than ever before.
3 - Arrowroot Starch
Arrowroot starch (also known as arrowroot flour) is a grain-free, gluten-free powder made from the root of the Maranta arundinacea plant.
It has many benefits for those who are trying to keep gluten and grain out of their diets due to sensitivities or allergies.
Aside from its health benefits, it also has a very light, sweet flavor and a velvety texture that makes it ideal for use in a variety of recipes.
As an added bonus, arrowroot starch can be used as a thickening agent in place of flour; just mix one tablespoon of arrowroot starch with one tablespoon of cold liquid until smooth and add it to your hot sauce or gravy to thicken up desired consistency.
Other than thickening agents, arrowroot can be enjoyed in countless ways - try using it as part of a cake or pastry recipe or simply adding some to milk for an extra creamy treat.
4 - Xanthan Gum
Xanthan gum is a popular, flexible ingredient known for its ability to help create texture and hold ingredients together.
It is a popular choice among those seeking gluten-free substitutes for flour, as it can be used as an effective thickening agent.
Xanthan gum adds a unique texture and taste that resembles that of some gelatins; it has a tiny bit of sweetness but also a light sourness.
To substitute flour as a thickening agent with xanthan gum, the ratio used is generally one teaspoon to one cup of liquid.
With the right preparation and balance of other ingredients, using xanthan gum can make dishes indistinguishable from their flour-based counterparts.
5 - Agar Powder
Agar powder is a fantastic substitute for flour when it comes to thickening recipes.
It's made from the algae extract of red seaweed, so it's 100% vegan and full of natural goodness.
Agar has an opaque, jelly-like texture when it sets--once boiled and cooled, you can use it as a gel in baking or your favorite jams or jellies.
Its neutral flavor pairs well with all kinds of food, while its earthy color makes it ideal for presentation purposes too.
To substitute agar powder as a thickener in recipes where you'd usually use flour, add ½ teaspoon of agar powder per 2 tablespoons of liquid and boil until the mixture reaches the desired consistency.
Enjoy experimenting with this fantastic ingredient.
Frequently Asked Questions
Cornstarch, Tapioca Starch, Arrowroot Starch, Xanthan Gum, and Agar Powder. Use it at a 1:1 ratio in any recipe that calls for Food Thickening Agents.
Absolutely. Cornstarch is the closest swap.
Tapioca Starch also works in a pinch. Match the original amount and tweak from there.
Can this substitute be used in baking as well as cooking?
Some work in both, but baking is less forgiving.
Substitutes that alter fat content, sweetness, or moisture can shift the structure of baked goods.
Test with a small batch first.
Frozen substitutes sometimes change texture after thawing. This matters more in raw applications like salads than in cooked dishes where texture is softened by heat anyway.