Best Potato Starch Substitute (11 Alternatives)

Potato starch is a favorite among many cooks, particularly in their gluten-free cooking and baking. It adds a light and fluffy texture to baked goods, thickens sauces and soups, and is a great binder for meatballs and burgers.

But if you're unable to find potato starch in your local grocery store or have a potato allergy or intolerance, then what can you use? Thankfully there are plenty of potato starch substitutes out here, any of which you can turn to in such cases.

One of the best potato starch substitutes is cornstarch, with others like tapioca starch, arrowroot powder, and rice flour can all be used in equal amounts to potato starch.

Below we introduce potato starch and its uses, then dive into the best potato starch substitutes and how to use them in your favorite recipes.

Potato starch is a highly favored ingredient for thickening, obtained by extracting the starch from spuds. This can be done by removing the potato juice and drying the remaining starch, resulting in a white, odorless, and flavorless powder that we know today as the starch of potatoes.

As a gluten-free and grain-free alternative to flour, potato starch has become a more than optimal thickener. It's a common ingredient specifically in gluten-free baking thanks to its ability to bind ingredients together and provide a light and fluffy texture to thicken soups, sauces, and gravies.

Not only does potato starch have a relatively low glycemic index, but it's also a decent source of fiber, which aids in digestion regulation. A highly suitable option for individuals with gluten sensitivities or allergies, as well as those with celiac disease.

Cornstarch can be a less expensive and highly available alternative in your time of need, though it has a finer texture and slightly sweeter flavor than potato starch. If you plan on using it like potato starch, use the same amount at the same step called for in the recipe.

However if using it in high-heat recipes, such as stir-fries or gravies, you may need to use a bit more to achieve the same thickening effect.

These instant mashed potatoes are a popular convenience food found in most, if not all, grocery stores. They are made from dehydrated potatoes processed into flakes or granules, and only need boiling water and stirring to be used.

While both ingredients may be derived from potatoes, they have very different properties. Potato starch is the pure starch that’s extracted from potatoes with a neutral taste, while instant mashed potatoes contain other ingredients, such as milk, butter, and salt, which can add an additional flavor and texture to your recipe.

All you'll need to do is mix them into the liquid you're trying to thicken. Of course, the amount needed will depend on the recipe and the consistency you want.

Sweet rice flour is a unique ingredient made from glutinous rice and used in Japanese cuisine to make mochi, a sweet and chewy rice cake. This flour is also gluten-free and has a similarly neutral flavor.

One great aspect of using a brand like mochiko flour is its unique sticky and elastic texture, which makes it ideal for making chewy desserts. It can also be used as a thickener in small quantities, but it's important to be mindful of its texture and adjust accordingly.

This is another type of rice flour made from ground white rice grains. It's a popular ingredient in many cuisines, particularly in Asian and Middle Eastern dishes. Rice flour is also gluten-free, making it a popular alternative to wheat flour for people with gluten sensitivities or celiac disease.

It can be used as a thickener in soups, sauces, and gravies, as well as a binding agent in baked goods like bread, cakes, and cookies. It can even be used to coat fried foods, such as chicken or fish, to make for a crispier coating.

Quinoa flour has a unique nutty flavor that can add a delicious taste to baked goods. It has a light and fluffy texture, but can also create a denser texture in heavily-cooked recipes. Aside from baking, quinoa flour can also be used as a thickener or to add a nutty flavor and protein to savory dishes, such as soups, stews, and sauces.

This flour is a healthy and nutritious flour made from ground quinoa seeds. It's naturally gluten-free and a good source of protein, fiber, and nutrients, including magnesium, iron, and zinc.

This nutty flour is another gluten-free and low-carbohydrate flour made from ground coconut meat. It's a popular ingredient in paleo baking, known for creating a light and fluffy texture in baked goods. It's also highly absorbent and requires a lot of extra liquid in recipes. 

Coconut flour can also be denser than other flours, which can create a heavier texture in baked goods. It's also a healthy ingredient, as it's rich in fiber, healthy fats, and lauric acid, which has antibacterial and antiviral properties.

Water chestnut flour is another unique potato starch substitute made from ground water chestnuts. It's a fine, white powder often used in Chinese and Southeast Asian cuisine and used as a thickening agent in sauces, soups, and gravies. It can also be used to coat meat or vegetables before frying.

An advantage of using water chestnut flour is that it's gluten-free, low in fat and calories, and a good source of fiber and nutrients, including potassium, manganese, and vitamin B6.

This common type of flour is made from ground wheat. It's one of the most commonly-used flours in baking and cooking recipes, from bread and cakes to pasta and pizza dough.

One of the best things about using wheat flour is that it's a good source of protein and carbohydrates, which are essential for a healthy diet. It also contains vitamins and minerals, including iron and B vitamins, but it's one of the most common allergies and sensitivities in the world, thanks to its gluten content.