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Cornstarch Procedure

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You will need an effective thickener if you are making a pie filling, a gravy or a sauce. Cornstarch is the go-to thickening agent for many cooks and is both affordable and easy to find. If you need a thickener and find that your cornstarch canister is empty, there is no need to panic. Try one of the cornstarch substitutes below. Your Best Bet: Tapioca
Tapioca is made from dried and ground cassava root. It is made into a fine flour that is very much like cornstarch in texture. Like cornstarch, it offers the ability to thicken liquids without affecting flavor. Some tapioca fans believe that it is actually better than cornstarch since it does not mask the flavor, which cornstarch can do despite the fact that its flavor is neutral. …show more content…
Make a slurry by mixing it with water and add it to whatever you want to thicken. Note that its thickening power is a little less than that of cornstarch, which means that you will want to use twice the amount of it that your recipe requires for cornstarch.

A Decent Second Choice: Arrowroot
Like tapioca, arrowroot is also made from tubers. The arrowroot tubers come from the arrowroot plant, which is a member of the Marantaceae family. It can provide a neutral flavor and good thickening just like cornstarch and tapioca. Arrowroot has a number of advantages over cornstarch including the fact that it can stand up to acids without breaking down, which something that cornstarch cannot do. In addition, it can also be frozen and thawed without losing its properties. Use arrowroot as a cornstarch substitute at a 1:1 ratio. Use the same amount that your recipe requires for cornstarch and mix it with water to make a slurry. Note that arrowroot will not be effective in a liquid that contains dairy and will break down if you overheat it. You will want to remove the dish to which it has been added from the heat as soon as it starts to thicken. In a Pinch:

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