Best Potato Starch Substitutes: Top Alternatives for Cooking and Baking

Potato starch is a popular ingredient in kitchens worldwide, valued for its excellent thickening properties and versatility in both cooking and baking. Extracted from crushed potatoes and processed into a fine, white powder, this gluten-free starch has become a staple for many home cooks and professional chefs alike.

Whether you’re using it to thicken gravies, create crispy fried coatings, or add moisture to baked goods, potato starch delivers consistent results. However, it’s not always available in every pantry, and some people may need alternatives due to dietary preferences or allergies.

The good news is that numerous substitutes can replicate potato starch’s properties in various recipes. Each alternative offers unique characteristics that may even enhance certain dishes beyond what potato starch alone can achieve.

In this comprehensive guide, we’ll explore the 10 best potato starch substitutes, complete with conversion ratios, usage tips, and best applications for each option.

What Makes Potato Starch Special?

Before diving into substitutes, it’s helpful to understand what makes potato starch unique. This knowledge will help you choose the best alternative for your specific needs.

Potato starch is prized for several key properties:

• High viscosity: It creates thick, smooth textures with minimal cloudiness
• Neutral flavor: It doesn’t alter the taste of your dishes
• Clear appearance: Unlike some thickeners, it remains translucent when cooked
• Temperature tolerance: It handles moderate to high heat relatively well
• Gluten-free: Perfect for those with celiac disease or gluten sensitivities
• Moisture retention: Keeps baked goods tender and extends their shelf life

Understanding these properties will help you select the most appropriate substitute for your recipe.

1. Cornstarch: The Most Accessible Alternative

Cornstarch stands as the most common and readily available potato starch substitute. Derived from corn kernels, this fine white powder is found in virtually every grocery store and performs remarkably similar functions to potato starch.

Best uses: Thickening sauces, gravies, soups, puddings, and adding tenderness to baked goods like cookies and cakes.

Conversion ratio: Use a 1:1 ratio when substituting cornstarch for potato starch.

Tips for success:

• Mix cornstarch with cold liquid before adding to hot mixtures to prevent lumping
• Avoid prolonged high heat, as cornstarch can break down faster than potato starch
• Don’t over-stir once thickening occurs, as this can thin the mixture
• Keep in mind that cornstarch may create a slightly more opaque appearance than potato starch

Nutritional note: Cornstarch is gluten-free and contains similar calories to potato starch (approximately 30 calories per tablespoon), but has slightly less resistant starch content.

2. Tapioca Starch: The Gluten-Free Champion

Tapioca starch (also called tapioca flour) comes from the cassava root and has gained immense popularity in gluten-free baking. Its neutral flavor and excellent binding properties make it a versatile potato starch alternative.

Best uses: Gluten-free bread, pizza crusts, pancakes, pie fillings, puddings, and bubble tea.

Conversion ratio: For thickening, use a 1:1 ratio. For baking, increase by 25-50% and reduce other dry ingredients accordingly.

Tips for success:

• Tapioca creates a glossy, clear finish—perfect for fruit glazes
• It withstands freezing and thawing better than many other starches
• When used in large quantities, it can create a chewy or sticky texture
• Combine with other flours for best results in baked goods
• It thickens at lower temperatures than cornstarch

Pro tip: Tapioca starch works exceptionally well in Asian cuisine, particularly for achieving that characteristic chewy texture in dumplings and boba pearls.

3. Arrowroot Powder: The Delicate Option

Arrowroot powder is extracted from the roots of several tropical plants and offers one of the most neutral flavors among all starch substitutes. It’s particularly valued for its digestibility and clean taste.

Best uses: Delicate sauces, fruit fillings, jellies, acidic recipes, and as a thickener for baby food.

Conversion ratio: Use 2 teaspoons of arrowroot powder for every 1 tablespoon of potato starch.

Tips for success:

• Arrowroot tolerates acidic ingredients better than cornstarch
• It creates a silky, glossy finish without any starchy aftertaste
• Add arrowroot near the end of cooking—prolonged heat can break down its thickening power
• It remains stable when frozen, making it ideal for frozen desserts
• Avoid using in dairy-based sauces, as it can create a slimy texture

Health benefit: Arrowroot is often considered easier to digest than other starches and is frequently recommended for sensitive stomachs.

4. Rice Flour: The Textured Alternative

Rice flour, made from finely milled white or brown rice, serves as both a flour substitute and thickening agent. While it doesn’t match potato starch’s smoothness perfectly, it offers unique benefits in certain applications.

Best uses: Asian noodles, tempura batter, gluten-free baking, and crispy fried coatings.

Conversion ratio: Use 2 tablespoons of rice flour per 1 cup of liquid for thickening.

Tips for success:

• Rice flour creates crispier fried coatings than potato starch
• It has a slightly grainy texture that may not work in smooth sauces
• Brown rice flour adds more nutrition and fiber but has a stronger flavor
• It absorbs more liquid than potato starch, so adjust recipes accordingly
• Works well in combination with other gluten-free flours

Special application: Rice flour excels in creating ultra-crispy tempura and fried chicken coatings due to its unique texture.

5. Mochiko Flour: The Sweet Specialty

Mochiko flour is a Japanese sweet rice flour made from short-grain glutinous rice. Despite its name, it’s gluten-free and creates uniquely chewy textures perfect for certain applications.

Best uses: Mochi, dango, sweet baked goods, breading for fried foods, and chewy desserts.

Conversion ratio: Use a 1:1 ratio for most applications.

Tips for success:

• Mochiko creates a characteristic chewiness that’s desirable in many Asian desserts
• It has a subtle sweetness that complements dessert recipes
• The sticky texture makes it excellent for binding ingredients
• It works well as a coating for fried foods, creating a crispy exterior
• Best used in recipes that benefit from a chewy texture

Cultural note: Mochiko is essential for traditional Japanese confections and provides an authentic texture that other substitutes cannot replicate.

6. Wheat Flour: The Universal Pantry Staple

All-purpose wheat flour is the most accessible substitute found in virtually every kitchen. While not gluten-free, it’s extremely versatile and works in numerous applications.

Best uses: Thickening gravies and sauces, baking, and creating batters for fried foods.

Conversion ratio: Use approximately 2 tablespoons of wheat flour for every 1 tablespoon of potato starch.

Tips for success:

• Wheat flour requires cooking longer to eliminate the raw flour taste
• Create a roux by cooking flour with fat before adding liquid for better results
• It produces a more opaque result than potato starch
• Not suitable for those avoiding gluten
• Adds slightly more structure to baked goods

Important note: If you have celiac disease or non-celiac gluten sensitivity, wheat flour is not an appropriate substitute. Consider one of the gluten-free alternatives instead.

7. Potato Flour: The Close Cousin

Potato flour differs from potato starch—it’s made from whole potatoes that have been cooked, dried, and ground, retaining more potato flavor and nutrients.

Best uses: Savory breads, pizza crusts, soups, and dishes where potato flavor is desirable.

Conversion ratio: Use a 1:1 ratio, but start with less and adjust as needed.

Tips for success:

• Potato flour has a distinct potato taste—best for savory applications
• It absorbs significantly more liquid than potato starch
• Use sparingly, as it can make baked goods gummy if overused
• Excellent for adding moisture and extending the shelf life of bread
• Typically used at 10-20% of total flour in baking recipes

Flavor consideration: The earthy potato flavor makes this unsuitable for delicate desserts or recipes requiring neutral taste.

8. Coconut Flour: The Low-Carb Option

Coconut flour, made from dried and ground coconut meat, has become popular in paleo and keto diets. It offers unique nutritional benefits but requires recipe adjustments.

Best uses: Low-carb baking, paleo recipes, muffins, pancakes, and desserts that complement coconut flavor.

Conversion ratio: Use 10-15% less coconut flour than the potato starch called for in recipes.

Tips for success:

• Coconut flour is extremely absorbent—you’ll need more liquid in recipes
• It has a mild coconut flavor that works well in sweet applications
• High in fiber compared to other starch substitutes
• Not ideal for thickening sauces due to its texture
• Requires more eggs or binding agents in baking

Nutritional advantage: Coconut flour contains significantly more fiber and protein than potato starch, making it more nutritious but changing the recipe dynamics.

9. Instant Mashed Potatoes: The Unconventional Solution

While it might seem unusual, instant mashed potato flakes can effectively replace potato starch in certain applications, particularly for thickening.

Best uses: Thickening soups, stews, gravies, and casseroles.

Conversion ratio: Use a 1:1 ratio after processing the flakes into a finer powder.

Tips for success:

• Pulse instant mashed potatoes in a food processor or blender for finer texture
• Best used in savory dishes where potato flavor enhances the recipe
• Works quickly to thicken liquids
• Not suitable for baking or frying applications
• May contain added ingredients like salt or milk powder

Budget-friendly tip: This is often the most economical substitute when you need to thicken large quantities of soup or stew.

10. Sweet Potato Starch: The Nutritious Alternative

Sweet potato starch, extracted similarly to potato starch but from sweet potatoes, offers comparable properties with added nutritional benefits.

Best uses: Noodles, baking, thickening, and Korean cuisine applications.

Conversion ratio: Use a 1:1 ratio for most applications.

Tips for success:

• Very similar properties to potato starch with slightly more color
• Contains more nutrients and antioxidants than regular potato starch
• Popular in Asian cuisine, particularly Korean dishes
• Creates excellent chewy textures in noodles
• May add a subtle sweetness to recipes

Availability note: Sweet potato starch may be harder to find in regular grocery stores but is readily available in Asian markets or online.

How to Choose the Right Substitute

Selecting the best potato starch substitute depends on several factors. Consider these questions when making your choice:

What’s the primary function?

• For thickening: Cornstarch, arrowroot powder, or tapioca starch work best
• For baking: Tapioca starch, cornstarch, or wheat flour (if gluten is acceptable)
• For frying coatings: Rice flour, cornstarch, or wheat flour
• For gluten-free needs: Avoid wheat flour; choose any other option

What flavor profile works best?

• Neutral flavor needed: Cornstarch, tapioca starch, or arrowroot powder
• Sweet dishes: Coconut flour or mochiko flour
• Savory dishes: Potato flour or instant mashed potatoes

What’s your dietary requirement?

• Gluten-free: All options except wheat flour
• Paleo: Arrowroot powder, tapioca starch, or coconut flour
• Low-carb/Keto: Use sparingly; coconut flour in small amounts
• Grain-free: Arrowroot powder, tapioca starch, or potato flour

Common Mistakes When Substituting Potato Starch

Avoid these frequent pitfalls to ensure successful substitution:

1. Not adjusting liquid ratios

Different starches absorb different amounts of liquid. Coconut flour, for instance, absorbs much more than potato starch. Always be prepared to adjust liquid content in your recipe.

2. Using the wrong cooking temperature

Some substitutes like arrowroot powder break down under high or prolonged heat. Add these thickeners near the end of cooking for best results.

3. Forgetting about flavor differences

While potato starch is virtually flavorless, substitutes like coconut flour and potato flour have distinct tastes that may not work in all recipes.

4. Not creating a slurry

When thickening hot liquids, always mix your starch substitute with cold liquid first to create a smooth slurry. Adding dry starch directly to hot liquid causes clumping.

5. Overmixing after thickening

Once your sauce or gravy has thickened, excessive stirring can break down the starch molecules and thin the mixture again.

Recipe Ideas Using Potato Starch Substitutes

Crispy Fried Chicken with Rice Flour Coating

Rice flour creates an exceptionally crispy coating that stays crunchy longer than traditional wheat flour. Season your chicken, dredge in rice flour mixed with spices, and fry until golden brown for restaurant-quality results at home.

Silky Fruit Pie Filling with Tapioca Starch

Tapioca starch produces clear, glossy fruit fillings perfect for pies and tarts. Combine fresh berries with sugar and tapioca starch, cook until thickened, and pour into your pie crust for a beautiful, professional-looking dessert.

Smooth Gravy with Cornstarch

Make lump-free gravy by mixing cornstarch with cold broth before adding to your pan drippings. This simple technique ensures perfectly smooth gravy every time without the need for a roux.

Gluten-Free Brownies with Arrowroot Powder

Replace a portion of gluten-free flour with arrowroot powder to create fudgy, tender brownies with excellent texture. The arrowroot helps bind ingredients while keeping the brownies moist.

Storage Tips for Starch Substitutes

Proper storage extends the life of your potato starch alternatives:

• Keep in airtight containers: Exposure to moisture can cause clumping and spoilage
• Store in cool, dark places: Pantries away from heat sources work best
• Label with purchase dates: Most starches last 1-2 years when properly stored
• Avoid refrigeration: Unless specifically required, refrigeration can introduce moisture
• Check for signs of spoilage: Discard if you notice off odors, discoloration, or pest infestation

Frequently Asked Questions

Can I use multiple substitutes together?

Yes! Combining substitutes often yields better results than using one alone. For example, mixing tapioca starch with coconut flour in gluten-free baking can provide better texture than either alone.

Are these substitutes interchangeable in all recipes?

Not always. While they work similarly for thickening, baking applications may require specific adjustments based on each substitute’s unique properties. Start with recommended ratios and adjust as needed.

Which substitute is healthiest?

This depends on your dietary needs. Coconut flour offers more fiber, arrowroot is easily digestible, and sweet potato starch contains more nutrients. However, all starches are primarily carbohydrates and should be consumed in moderation.

Can I make my own potato starch substitute at home?

While you can make some alternatives like rice flour at home using a high-powered blender, most require specialized processing. Purchasing commercial versions typically provides more consistent results.

The Bottom Line

Running out of potato starch doesn’t mean you need to abandon your recipe. With these 10 versatile substitutes, you have numerous options to achieve similar results in thickening, baking, and frying applications.

Cornstarch and tapioca starch offer the closest match in most recipes, while specialized options like mochiko flour and arrowroot powder excel in specific applications. Understanding each substitute’s unique properties empowers you to make informed choices that may even improve your original recipe.

Remember that successful substitution often requires minor adjustments to ratios, cooking times, or techniques. Don’t be afraid to experiment and keep notes on what works best for your favorite recipes.

Whether you’re cooking gluten-free, following a specific diet, or simply working with what’s available in your pantry, these potato starch alternatives ensure you can continue creating delicious dishes without interruption.

Start with the substitutes most readily available in your kitchen, and gradually expand your collection as you discover which alternatives work best for your cooking style and dietary needs.

Sources:

• WebMD – Potato Starch: Health Benefits and Nutrition
• Medical News Today – What to Know About Resistant Starch
• Mayo Clinic – Gluten-Free Diet Guidelines
• National Center for Biotechnology Information – Starch Modifications and Their Applications
• Academy of Nutrition and Dietetics – Alternative Grains and Flours