You can substitute for cornstarch to thicken gravy with six reliable pantry options: all-purpose flour (double the amount), arrowroot powder (1:1), potato starch (1:1), rice flour (double the amount), tapioca starch (double the amount), or a tiny pinch of xanthan gum. I’ve tested each one in turkey gravy, pan gravy, and cream gravy, and the right pick depends on what you have on hand, whether you need gluten-free, and how the gravy will be reheated later.
This guide breaks down the exact conversion ratio for every substitute, the best way to mix each one into hot drippings, and the common mistakes that leave you with lumpy or gluey gravy.
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Quick Answer: 6 Cornstarch Substitutes for Gravy
If you need a fast answer before the drippings cool, here are the six best substitutes for cornstarch to thicken gravy, ranked by how often I reach for them at home:
- All-purpose flour — use 2 tablespoons for every 1 tablespoon of cornstarch
- Arrowroot powder — 1:1 swap, works at lower temperatures
- Potato starch — 1:1 swap, great for glossy gravy
- Rice flour — use 2 tablespoons for every 1 tablespoon of cornstarch
- Tapioca starch — use 2 tablespoons for every 1 tablespoon of cornstarch
- Xanthan gum — start with 1/4 teaspoon per cup of liquid
Flour is the most forgiving for beginners. Arrowroot and potato starch win when you need a clear, glossy finish or a gluten-free result.
Why Cornstarch Thickens Gravy
Cornstarch works because its starch molecules absorb liquid and swell when they hit heat, trapping water in a gel that thickens the sauce. This process is called gelatinization.
Every substitute on this list uses the same science, but each starch has a different thickening power, a different temperature where it activates, and a different texture once it sets. That’s why the conversion ratios vary, and why flour needs twice the volume of cornstarch to match the same thickening strength.
All-Purpose Flour (2:1 Ratio)
All-purpose flour is the most common substitute for cornstarch to thicken gravy, and the one already sitting in your pantry. Use 2 tablespoons of flour for every 1 tablespoon of cornstarch your recipe calls for.
Whisk the flour into the hot drippings or melted butter first to make a roux, then slowly stir in the stock. I make a roux with equal parts butter and flour, cook it for 2 minutes until it smells toasty, then whisk in warm turkey stock.
Pros: Always in the pantry, cheap, adds a nutty flavor, reheats well, holds up in slow-cooked gravy.
Cons: Not gluten-free, can leave gravy cloudy, must be cooked to remove raw flour taste.
Best for: Brown gravy, turkey gravy, sausage gravy, pan gravy, any gravy you’ll reheat the next day.
Arrowroot Powder (1:1 Substitute)
Arrowroot powder is a 1:1 swap for cornstarch and my favorite pick when I want a glossy, translucent gravy. It comes from the arrowroot plant and is naturally gluten-free.
Mix arrowroot with cold water to make a slurry, then whisk it into simmering gravy at the end of cooking. Don’t boil arrowroot — it loses its thickening power if held at a hard boil for more than a minute.
Pros: 1:1 ratio, neutral flavor, glossy finish, works at lower heat, naturally gluten-free.
Cons: Doesn’t reheat well (the gravy thins out), can’t be boiled hard, harder to find than flour.
Best for: Pan sauces, light-colored gravy, last-minute thickening when the gravy is already hot.
Potato Starch (1:1 Swap)
Potato starch is another 1:1 substitute for cornstarch in gravy and has become my go-to for corn-free diets. It’s made from dried potatoes and produces a smooth, slightly shiny gravy.
Whisk potato starch into cold water first, then stir the slurry into simmering gravy. Like arrowroot, potato starch breaks down under prolonged boiling, so add it at the end and keep the heat low.
Pros: 1:1 ratio, smooth texture, gluten-free, corn-free, mild flavor.
Cons: Can thin out if the gravy simmers too long, not ideal for slow cookers, can turn slightly gummy if you over-add.
Best for: Turkey gravy, chicken gravy, anyone with a corn allergy, weeknight pan gravy.
Rice Flour (2:1 Substitute)
Rice flour works as a substitute for cornstarch to thicken gravy at a 2:1 ratio (2 tablespoons rice flour per 1 tablespoon cornstarch). White rice flour gives a smoother result than brown rice flour, which can turn gritty.
Mix rice flour with a little cold water, then whisk it into hot gravy. Cook for at least 1 minute to remove any raw starch flavor.
Pros: Naturally gluten-free, widely available, mild flavor, allergy-friendly.
Cons: Lower thickening power than cornstarch, brown rice flour can feel gritty, gravy may look slightly cloudy.
Best for: Gluten-free gravy, Asian-style gravy, lighter chicken or fish gravy.
Tapioca Starch (2:1 Swap)
Tapioca starch (sometimes labeled tapioca flour) is a 2:1 substitute for cornstarch in gravy. It comes from cassava root and gives gravy a glossy, slightly chewy finish.
Make a slurry with cold water, stir it into simmering gravy, and cook for 1 to 2 minutes. Tapioca holds up better than arrowroot when reheated, but it can turn stringy if you use too much.
Pros: Naturally gluten-free, freezes and reheats better than arrowroot, neutral flavor, freezes well.
Cons: Lower thickening power than cornstarch (needs 2x volume), can turn stringy if overused, slightly different mouthfeel.
Best for: Make-ahead gravy, gluten-free gravy, fruit-based gravy where you want a glossy shine.
Xanthan Gum (Use Sparingly)
Xanthan gum is the most powerful thickener on this list, so a tiny amount goes a long way. Start with 1/4 teaspoon per cup of liquid and work up from there.
Sprinkle xanthan gum directly into hot gravy while whisking fast, or blend it with a little oil first to prevent clumping. It thickens almost instantly, so stop adding the moment your gravy reaches the consistency you want.
Pros: Extremely powerful, gluten-free, no heating required, works in cold and hot gravy.
Cons: Very easy to over-use (gravy turns slimy), can clump if added dry, slightly different texture than starch-thickened gravy.
Best for: Gluten-free gravy, very small batches, when you need to thicken without extra cooking time.
Gravy Thickener Comparison Table
| Thickener | Ratio (per 1 tbsp cornstarch) | Gluten-Free? | Reheats Well? | Best For |
|---|---|---|---|---|
| All-purpose flour | 2 tbsp | No | Yes | Brown gravy, turkey gravy, sausage gravy |
| Arrowroot powder | 1 tbsp (1:1) | Yes | No | Glossy pan gravy, light-colored sauce |
| Potato starch | 1 tbsp (1:1) | Yes | Moderate | Corn-free gravy, weeknight pan gravy |
| Rice flour | 2 tbsp | Yes | Yes | Gluten-free gravy, lighter chicken gravy |
| Tapioca starch | 2 tbsp | Yes | Yes | Make-ahead gravy, freezer-friendly gravy |
| Xanthan gum | 1/4 tsp per cup liquid | Yes | Yes | Small batches, gluten-free diets |
Gravy-Specific Tips and Troubleshooting
Most guides cover thickening in general, but gravy has its own quirks. Here are the tips I keep coming back to after years of making holiday gravy and weeknight pan gravy alike.
Make a slurry, not a paste. Mix your thickener with cold liquid first, then add the slurry to hot gravy. Adding dry flour or starch directly into hot liquid is the fastest way to get lumps.
Always whisk while pouring. Set the heat to medium-low and whisk continuously as you stream the slurry in. This is what separates silky gravy from chunky gravy.
Dark gravy forgives more than light gravy. A brown gravy or turkey gravy hides flour’s cloudiness, so it’s the easiest place to start. White gravy (like sausage or country gravy) shows every speck, so I reach for arrowroot or potato starch there.
Fix lumpy gravy fast. If lumps show up, pour the gravy through a fine-mesh sieve into a clean pot. It takes 30 seconds and saves the whole batch.
For make-ahead gravy: Use flour or tapioca starch. Arrowroot and potato starch break down when held at temperature or reheated, so they thin out overnight in the fridge.
Frequently Asked Questions
What can I use instead of cornstarch to thicken gravy?
The most reliable substitutes for cornstarch in gravy are all-purpose flour (use double the amount), arrowroot powder (1:1 ratio), potato starch (1:1 ratio), rice flour (double the amount), tapioca starch (double the amount), or a small pinch of xanthan gum. Flour is the most pantry-friendly option, while arrowroot and potato starch work best for gluten-free or glossy gravy.
How much flour do I use instead of cornstarch?
Use 2 tablespoons of all-purpose flour for every 1 tablespoon of cornstarch called for in the recipe. Because flour has roughly half the thickening power of cornstarch, you need double the volume to reach the same gravy consistency.
Can I use arrowroot instead of cornstarch in gravy?
Yes, arrowroot powder is a clean 1:1 substitute for cornstarch in gravy. Mix it with cold water to make a slurry and stir it into simmering gravy at the end of cooking. Avoid boiling arrowroot hard, because prolonged high heat breaks down its thickening power and the gravy will thin out.
Does arrowroot work as well as cornstarch for thickening?
Arrowroot thickens at a lower temperature than cornstarch and produces a glossier, more translucent gravy. It works just as well in fresh gravy, but it doesn’t hold up to long simmering or reheating, so it’s best for pan gravy you’ll serve right away rather than make-ahead gravy.
How do you thicken gravy without cornstarch?
Make a roux by cooking equal parts butter and flour, then whisk in warm stock. Or make a slurry by mixing flour, arrowroot, potato starch, rice flour, or tapioca starch with cold water and stirring it into simmering gravy. Xanthan gum also works in very small amounts (about 1/4 teaspoon per cup of liquid).
Final Verdict
The best substitute for cornstarch to thicken gravy is whatever’s already in your pantry. For most home cooks, that’s all-purpose flour at a 2:1 ratio, built into a quick roux. When you need a glossy, gluten-free, or corn-free result, arrowroot and potato starch both work as clean 1:1 swaps, just remember to add them at the end so they hold their thickening power.
Pick the thickener that matches your gravy style, mix it with cold liquid first, and whisk it into simmering drippings. Get that part right, and you’ll have silky gravy every time, no cornstarch required.