You can use several substitutes instead of cornstarch, depending on your recipe and dietary needs. Here are some common alternatives:

• Potato Starch : Use a 1:1 ratio as a direct substitute. It is gluten-free, vegan, and thickens quickly but should be added later in cooking to avoid breakdown from prolonged heat

• Arrowroot Powder : Use twice the amount of arrowroot as cornstarch (2:1 ratio). It is gluten-free, tasteless, and forms a clear gel, ideal for clear sauces and gravies. Best added near the end of cooking

• All-Purpose Flour : Use double the amount of flour as cornstarch (2:1 ratio). It’s a common pantry item but not gluten-free and produces a more opaque finish, good for gravies and stews

• Rice Flour : Use twice the amount as cornstarch. It stays clear when cooked and is gluten-free, suitable for baking and crispy batters

• Tapioca Flour : Use twice the amount as cornstarch. Good for sweet sauces, puddings, and frying, but can break down under high heat

• Ground Flaxseed : Mix with water to create a gel for thickening. It adds fiber and omega-3s but has a distinct texture and flavor

• Xanthan Gum and Guar Gum : Powerful thickeners used in small amounts (about 1/8 the amount of cornstarch). Best for cold or room temperature dishes and gluten-free baking

• Other flours like chickpea, spelt, or sorghum flour can also be used depending on the recipe, though they may alter flavor and texture

In summary, potato starch and arrowroot powder are the closest direct substitutes for cornstarch in most recipes, especially if you need gluten-free options. Flour is a convenient substitute if gluten is not a concern