Cornflour Substitute

Choosing a cornflour substitute is easy with my complete list of all the best substitutes you can swap out in any recipe. From breading, batter, and deep frying to baking fabulous biscuits, cornbreads, and more, this staple ingredient has readily available substitutions you can make on the fly.

Cornstarch and rice flour are my top 2 go-to substitutes, but I share all of my faves here in this guide!

Jump to:

• 12 Best Substitutes for Corn Flour
• 1. Cornstarch
• 2. Rice Flour
• 3. Cornmeal
• 4. Whole Wheat & All-Purpose Flour
• 5. Self-Rising Flour
• 6. Tapioca Flour
• 7. Masa Harina
• 8. Rice, Potato, Tapioca, or Kuzu Starch
• 9. Guar Gum
• 10. Sorghum Flour
• 11. Ground Flaxseed
• 12. Arrowroot Powder
• More Cooking & Baking Substitutions
• ❓ Recipe FAQs
• 📖 Recipe Card
• 💬 Comments & Reviews

Corn flour is a handy ingredient to keep in your kitchen arsenal. It can be used as a coating for your favorite fried foods like chicken or fish but can also be the go-to flour for making quick bread or waffles.

With so many uses, it’s no wonder why corn flour is such a popular ingredient. But that doesn’t mean that everyone has it in their pantry. If you find your recipe calls for corn flour, but it's not something you keep in your pantry, you need a readily available substitute!

The best cornflour substitutes are ones that are already in your pantry!

12 Best Substitutes for Corn Flour

Below, you will find the top 12 substitutes (+ some extras!) to swap out for corn flour - that work like a charm.

Corn flour is a great ingredient in your kitchen pantry, but it’s not a must. You can easily swap corn flour for other great ingredients, depending on the recipe you’re making.

Thickeners like arrowroot and kudzu starch are best for soups and sauces. All-purpose flour and cornmeal can be used as breading and coating or mixed into baked goods. They're also wonderful as these are very common pantry items!

Tapioca flour and arrowroot powder are also favorites that I keep on hand, and you'll love them, too 🙂

I always feel that the very best subs are whatever you have on hand, so check your pantry and then decide what's going to work best in your recipe. Let’s get cooking!

1. Cornstarch

When people hear the term corn flour, they likely think of cornstarch. The two are very similar, but they are not the same thing.

That doesn’t mean that cornstarch isn’t a viable substitute, though. Cornstarch can work wonders in place of corn flour as it has the same consistency.

It does not compare in the flavor department, though, so consider seasoning before adding cornstarch instead of cornflour.

Use cornstarch in a 1:1 ratio when substituting for corn flour. Do note, however, that you will still need to mix your cornstarch with cold water, depending on the recipe.

Best used as a thickening agent, breading, or fried batter. Baked goods will tend to be more crumbly if this is used as a sub.

Corn Flour vs Corn Starch

Corn flour is a finely ground powder from the whole corn kernel, while cornstarch is only derived from the starch of the kernels. That said, corn flour has protein, fiber, and other nutrients that cornstarch lacks.

2. Rice Flour

A great substitute for cornmeal is rice flour, especially when used as a thickening agent or in sweet baked treats. Rice flour is a bit stickier and finer than cornmeal, so it shouldn’t be used in recipes where a crunchy exterior is desired.

Due to the sweetness of rice flour, it is a wonderful flavor enhancer in certain recipes like soups or muffins.

Use in a 2:1 ratio to cornflour, so twice as much rice flour.

Best used as a thickening agent and in baked goods.

3. Cornmeal

When we’re talking about replacing corn flour, it’s no secret that choosing another corn-related product might do the trick. With cornmeal (or maize flour), you can achieve the same flavor profile as corn flour.

The biggest difference in using cornmeal is that it has a much coarser texture. This can be great for fried foods or toppings on casseroles, macaroni and cheese, and more.

To match the consistency of corn flour more closely, you can use a food processor on the cornmeal until you reach a finer cornmeal.

See my cornmeal substitute page for instructions on how to make homemade cornmeal using either popcorn kernels or drying your corn!

Replace cornflour with a 1:1 ratio of cornmeal.

4. Whole Wheat & All-Purpose Flour

Both whole wheat flour and all-purpose flour can make excellent alternatives to cornmeal. Remember that these flours are not gluten-free, so they may not be the right choice for all bakers and home chefs.

Most people have all-purpose or white flour in their pantry, making this the go-to corn flour replacement. Whole wheat is also a popular choice, especially because it contains much more nutrients than its white counterparts.

White flour will not change the recipe in terms of flavor or texture. Whole wheat flour, on the other hand, can give your foods a malty flavor. While it is not an undesirable flavor, it might not be right for your desired flavor composition.

Use both whole wheat flour and all-purpose flour in a 2:1 ratio, or twice as much as the amount of corn flour called for in a recipe.

5. Self-Rising Flour

I love using self-rising flour (aka self-raising flour) in a pinch. It's just like your all-purpose flour with some baking powder and salt added in to make it ready to bake!

To use self-rising flour as an alternative to cornflour, you'll need to double the amount of self-rising flour for thickening soups, sauces, pie fillings, etc. For breading fried foods, use self-rising flour in a 1:1 ratio.

Note that the amount of salt is negligible in most recipes, but you may want to reduce the amount of salt called for in your recipe. Cook, then adjust the seasoning to taste after the flavors have melded.

6. Tapioca Flour

The uses for tapioca flour are pretty impressive. If you have some on hand, it can be a great replacement for corn flour when the recipe calls for a thickening agent.

Unfortunately, this suggestion isn’t ideal for breading or baking. So, unless you’re using tapioca flour to thicken, it’s best to choose another option.

Use tapioca flour in equal parts to replace cornflour for thickening purposes.

7. Masa Harina

Masa Harina can easily be named as the Mexican and Latin American versions of cornmeal. Masa Harina is made from cooked organic corn, soaked in water and lime juice, and then hulled and ground to cornmeal consistency.

That said, it makes a great substitute for corn flour, especially if your recipe has a Mexican or Latin twist to it.

Typically, I use masa harina in a 1:1 ratio for cornflour replacement, but you may need to experiment depending on the recipe.

8. Rice, Potato, Tapioca, or Kuzu Starch

When looking for the perfect alternative for corn flour, you can’t go wrong with starches. Whether you have rice, potato, kuzu, or even tapioca starch hanging around, you can use it in place of corn flour.

Keep in mind that starches will work best as thickening agents for recipes like soups and sauces. Potato starch tends to get clumpy quite quickly, so make sure you’re whisking fast when adding potato starch to your ingredients.

For those looking to add more unprocessed organic food items to their diet, kuzu is the way to go. Kuzu (Kudzu) is an herb that has many benefits. It is believed to help with liver damage, improve heart health, and help to calm inflammation.

Each of these cornflour substitutes can be used in a 1:1 ratio of equal amounts to the cornflour needed.

9. Guar Gum

Guar gum is another healthy and cheap option that works perfectly for thickening. You only have to use a small amount of guar gum when replacing corn flour in a sauce or soup recipe. As a bonus, you reap the digestive benefits that guar gum has to offer.

You will need a much smaller amount of guar gum to substitute for cornflour in any recipe. Start with ⅛ the amount of cornflour called for (⅛th of a tablespoon = ⅜th of a teaspoon).

10. Sorghum Flour

Sorghum flour is becoming incredibly popular, especially in the healthy foods community. This flour is derived from sorghum grains and is jam-packed with protein and antioxidants.

Not only that, but it contains essential vitamins and minerals, including magnesium, phosphorus, and B vitamins. When using sorghum flour, it’s best to use it as a thickening agent rather than a breading or coating.

Use sorghum flour as a 1:1 replacement for cornflour.

11. Ground Flaxseed

If you’re on the hunt for a nutrient-packed corn flour substitute, definitely try flaxseed. The flavor is a bit more bitter, so you might want to add more flavoring to your recipe.

Mix ½ tablespoon of ground flaxseed with 2 tablespoons of water to substitute 1 tablespoon of cornflour.

12. Arrowroot Powder

Arrowroot is another popular starch that can be used in place of corn flour. It can also enhance the flavor profile of your recipe, making it one of the best go-to options.

Since arrowroot is a starch, it’s another great choice for thickening but might not work as well in baked goods or as a coating. Use this as a replacement in soups and sauces that will be served immediately.

Substitute for cornflour in a 1:1 ratio.

More Cooking & Baking Substitutions

Cooking Substitutes	Herb & Spice Substitutes	Baking Substitutes
Apple Cider Vinegar	Bay Leaf	Tapioca Starch
Sesame Oil	Rosemary (Fresh & Dried)	Cornmeal
Marsala Wine	Turmeric	Potato Starch
Dijon Mustard	Celery Salt	Coconut Sugar
Horseradish	Tarragon	Buttermilk
Red Wine Vinegar	Cardamom	Brown Sugar
Masa Harina	Paprika	Arrowroot Powder
Cream Cheese	Chili Powder	Cornflour
Creme Fraiche	Cilantro	Shortening
Worcestershire Sauce		Vanilla Extract
Shallots		Lemon Extract

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