Using All-Purpose Flour Instead of Cornstarch
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Ratio
Use 2 tbsp flour per 1 tbsp cornstarch
Good — works well with minor differences
Recipe Adjustment Notes
Half the thickening power. Creates opaque, less glossy results.
The Science Behind This Swap
Half the thickening power. Creates opaque, less glossy results.
Measurement Variance Note
For 1 cup references, this ingredient can vary by about 6% across brands and measuring methods (120g-136g per cup). For the most reliable substitution result, measure by weight and test a half batch first.
What Works & What Doesn't
Works Well In
- Muffins & quick breads
- Cookies
- Pancakes & waffles
Use With Caution
- Laminated doughs
- Macarons
- Precision pastry