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Thickening and crispness — swap by function.
| Amount needed | Use instead | Notes |
|---|---|---|
| 1 tbsp cornstarch | 2 tbsp all-purpose flour | Half the thickening power; cook longer to kill the flour taste. |
| 1 tbsp cornstarch | 1 tbsp arrowroot or potato starch | 1:1; arrowroot survives freezing better. |
| 1 tbsp cornstarch (sauces) | 1 tsp xanthan gum (whisked hard) | Much stronger; also works in cold liquids. |
2 tbsp all-purpose flour; 1 tbsp arrowroot or potato starch; 1 tsp xanthan gum (whisked hard).